ChinaОстрая курица по-сычуаньски — классика китайской кухни с ярким вкусом и характерной пряной остротой. Кусочки курицы обжариваются до хрустящей корочки, затем готовятся в пикантном соусе с сушёным чили, чесноком и сычуаньским перцем, создающим характерный эффект лёгкого онемения.
For extra heat use fresh chili plus a pinch of chili flakes. Peanuts can be lightly crushed before adding — they release more flavor into the sauce. Pairs perfectly with jasmine rice.
Sichuan Spicy Chicken
A classic of Chinese cuisine with bold flavor and the signature numbing heat of Sichuan pepper — the mala effect. Velveted chicken stir-fried until crispy, finished in a spicy sauce with dried chili, garlic, and roasted peanuts. Serve immediately with jasmine rice.
What you'll need
Ingredients
- 300 gSee recipes with chicken fillet
chicken fillet, cut into cubes
i - 1 tspSee recipes with cornstarch
cornstarch (for marinade)
i - 1 tbspSee recipes with soy sauce
soy sauce (for marinade)
i - 1 tspSee recipes with rice wine or rice vinegar
rice wine or rice vinegar
i - 2 tbspSee recipes with soy sauce
soy sauce (for sauce)
i - 1 tbspSee recipes with rice vinegar or apple cider vinegar
rice vinegar or apple cider vinegar
i - 1 tsp
- 1 tspSee recipes with sesame oil
sesame oil
i - 1 tspSee recipes with cornstarch + 2 tbsp water
cornstarch + 2 tbsp water (for sauce)
i - 2See recipes with garlic cloves
garlic cloves, finely chopped
i - 5See recipes with dried chili peppers
dried chili peppers (or fresh)
i - 1See recipes with bell pepper
bell pepper
i - 50 gSee recipes with roasted peanuts
roasted peanuts
i - See recipes with oil for frying
oil for frying
i
How to make it
Instructions
- 1
Marinate chicken with cornstarch, soy sauce, and rice wine for at least 15 minutes — velveting technique keeps it juicy inside.
- 2
Mix all sauce ingredients in a bowl and set aside.
- 3
In a very hot wok fry dried chili until fragrant, add garlic, then chicken — fry until golden.
- 4
Add bell pepper, stir-fry one minute. Pour in sauce and bring to a boil until thickened.
- 5
Add peanuts, stir and serve immediately with jasmine rice.
Frequently Asked Questions
What is Sichuan pepper and why does it cause a numbing sensation in the mouth?
Sichuan pepper is not a regular chili — it is the berry of a plant in the citrus family. It contains hydroxy-alpha-sanshool which causes a light tingling and numbing in the mouth. This is called mala (numbing + spicy) and is what makes Sichuan cuisine uniquely distinctive in the world.
What can replace dried Sichuan pepper if it is not available at the store?
Sichuan pepper is available in Asian grocery stores and online. Without it the dish will still be spicy but will lose the numbing effect. The closest substitute is chili flakes plus a pinch of ground coriander for aroma.
Why marinate chicken in cornstarch before stir-frying — what does it do?
Cornstarch creates a protective coating around each piece — this technique is called velveting. The chicken stays juicy inside and develops a light crispy crust outside. This is exactly how Chinese restaurants achieve their signature texture.
Why does chicken come out steamed instead of crispy in the wok — how to get a proper sear?
The cause is an overcrowded wok and insufficient heat. Fry in small batches over maximum heat. Make sure the oil is very hot — the pieces should sizzle loudly the moment they hit the surface.
How does Sichuan cuisine differ from other regional Chinese cuisines — Cantonese and Peking?
Chinese cuisine has 8 great regional schools. Sichuan is the spiciest and most aromatic, built around mala — numbing heat. Cantonese is delicate, fresh, minimal spices, focused on natural flavor. Peking cuisine is rich and hearty with duck fat and soybean paste.
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