Sichuan Chicken

How to make Sichuan Chicken.


  • 1 thinly sliced chicken breast
  • 2 tsp Sichuan peppercorns
  • 4 thinly sliced celery stalks
  • 2 thinly sliced garlic cloves
  • 4 cm piece of sliced ginger
  • 2 sliced spring onions
  • 1 tbsp rice wine
  • 1 tbsp cornflour
  • 4 tbsp vegetable oil
  • 15 dried chillies
  • 2 tbsp chilli paste
  • 1 tsp chilli powder
  • 300ml chicken stock
  • salt


  1. Mix the rice wine, cornflour, and some salt in a bowl, and add the chicken.
  2. Coat well, and marinate in the fridge for 30 minutes.
  3. When ready, heat 2 tbsp of oil in a wok and fry the peppercorns, chillies, and celery for 3 minutes, then remove and drain on kitchen paper.
  4. Add a little more oil to the wok and fry the garlic, spring onions, ginger, and chilli paste.
  5. Stir in the chilli powder, fry for 2 minutes, then add the stock.
  6. Simmer for a minute, then add the chicken slices and gently poach for 10 minutes.
  7. Ladle the broth into bowls and top with the fried chilli mix and some parsley.
  8. Serve with rice and enjoy!
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