BETTER THAN TAKEOUT - Sichuan Chicken Recipe

When people think of Chinese chicken recipes, many will picture General Tso’s, sesame, or orange chicken. They’re delicious, but they are adapted to suit American tastes and aren’t typical of everyday home cooking in China.

This Sichuan Spicy Stir-fry Chicken is a true home-style Chinese dish. It is easy to put together, yet the taste is bold and fragrant, with layers of savory flavor, and the irresistible wok char that makes every bite satisfying. Give it a try and it’ll earn a spot in your regular rotation.

Ingredients

454g / 1 lb of boneless and skinless chicken thighs or breast
1 tbsp of soy sauce
1 tsp of dark soy sauce
1/2 tsp of white pepper powder
1/4 tsp of five-spice powder 1 tsp of sugar
2-3 tbsp of cooking oil
1 tsp of Sichuan peppercorns
1 tbsp of Sichuan Dou Ban Jiang
5 cloves of garlic, crushed and diced
1 tbsp of Chinese cooking wine
2 green chilies, diced
4-5 Thai bird eye chilies, diced
1/2 of a small-sized onion, diced