Chengdu Chicken

Dive into the bold and electrifying flavors of Chengdu Chicken, a signature Sichuan dish that brings the perfect balance of heat, tang, and umami straight to your table. Tender, marinated chicken thighs are stir-fried with aromatic garlic, ginger, and scallions, then coated in a savory, spicy sauce made with doubanjiang (Sichuan chili bean paste), soy sauce, and a touch of sugar. The dish gets its authentic kick from fragrant Sichuan peppercorns and dried red chilies, creating a tongue-tingling sensation that’s characteristic of classic Sichuan cuisine. Quick to prepare in just 35 minutes, this restaurant-quality stir-fry pairs beautifully with steamed white rice for an easy yet unforgettable meal. Perfect for spice enthusiasts and anyone looking to explore Chinese cooking, Chengdu Chicken is your gateway to a fiery, flavor-packed dining experience!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon Cornstarch
• 3 tablespoons Vegetable oil
• 8 pieces Dried red chilies
• 1 teaspoon Sichuan peppercorns
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 3 stalks Scallions, chopped
• 1 tablespoon Doubanjiang (Sichuan chili bean paste)
• 1 teaspoon Sugar
• 1 teaspoon Dark soy sauce
• 2 tablespoons Water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces.

Step 2

In a bowl, mix the chicken with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Let marinate for 15 minutes.

Step 3

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until aromatic, being careful not to burn them.

Step 4

Add the marinated chicken to the wok and stir-fry for 5-6 minutes, or until the chicken is lightly browned and cooked through. Remove the chicken from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 6

Add the doubanjiang (Sichuan chili bean paste) and stir-fry for another 30 seconds to release its flavor.

Step 7

Return the cooked chicken to the wok along with the sugar, dark soy sauce, and 2 tablespoons of water. Stir well to coat the chicken in the sauce.

Step 8

Add the chopped scallions and stir-fry for an additional minute. Adjust seasoning if needed.

Step 9

Transfer the Chengdu Chicken to a serving plate and serve hot with steamed white rice.

Nutrition Facts

Serving size	(731.3g)

Amount per serving	% Daily Value*
Calories	1579.2

Total Fat 97.3g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 625mg	0%
Sodium 2771.6mg	0%
Total Carbohydrate 36.6g	0%
Dietary Fiber 7.3g	0%
Total Sugars 7.6g
Protein 138.6g	0%

Vitamin D 35IU	0%
Calcium 177.9mg	0%
Iron 8.8mg	0%
Potassium 1821.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 35.2%

Carbs: 9.3%