Sichuan Peppercorn Chicken

Sichuan Peppercorn Chicken


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About this recipe: This is a taste bud tingling Chinese chicken dish. Marinated chicken is deep-fried, then stir-fried with chillies and Sichuan peppercorns. Enjoy with freshly cooked rice.


Serves: 4 

  • 1 (500g) whole chicken, deboned and cut into 2cm chunks
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 spring onion, chopped
  • 1 (2.5cm) piece fresh ginger, finely chopped
  • 500ml vegetable oil
  • 10g dried chillies, deseeded and chopped into 2cm lengths
  • 2 teaspoons Sichuan peppercorns
  • soy sauce to taste
  • 2 teaspoons sugar
  • Shaoxing wine to taste
  • 150ml chicken stock
  • 1/8 teaspoon monosodium glutamate (MSG)
  • 1/2 teaspoon sesame oil

Prep:20min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hr5min 

  1. Marinate the chicken in Shaoxing wine, soy sauce, salt, spring onion and ginger for 30 minutes.
  2. Heat the oil in a wok over high heat until hot. Deep-fry the chicken until lightly golden, drain and set aside.
  3. Pour 100ml oil into a clean wok and heat. Add the chillies and Sichuan peppercorns and fry until the chillies turn a deep red colour.
  4. Transfer the chicken back into the wok. Add soy sauce, sugar, Shaoxing wine and chicken stock; stir.
  5. Turn the heat down to medium and stir until thickened. Add the MSG and sesame oil, stir and serve.


Sichuan peppercorns, Shaoxing wine and monosodium glutamate can be purchased in Chinese/Oriental speciality shops or online.

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