Crispy, golden-fried chicken pieces glazed in a mouth-numbing sauce make this Szechuan Chili Soy Chicken a staple for anyone who craves high-heat, aromatically complex takeout flavors at home. By double-frying the marinated meat, the exterior develops a distinct, crunch-heavy texture that stands up perfectly against the glossy, fermented tang of black vinegar, Shaoxing wine, and oyster sauce.

The base is defined by the sharp, electric hum of toasted Szechuan peppercorns mixed with the dry, smoky heat of whole long chilies. Garlic and fresh ginger provide a savory foundation, while a quick toss in the wok ensures each morsel is evenly coated in the sticky, umami-rich reduction. Scallions are folded in at the last minute to add a fresh, vegetal bite that cuts through the intensity of the spice.

This is a classic weeknight project for those who enjoy working with a wok and appreciate the sensory feedback of searing aromatics. Serve this chicken piping hot over a bowl of steamed jasmine rice, which acts as the necessary canvas to balance the concentrated seasoning and lingering heat of the peppercorns.

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If you enjoy the bold, tongue-tingling heat found in this Szechuan-style dish, you might also appreciate the nuanced sweetness of our Thai sweet chili chicken for a different take on aromatics. Alternatively, for those evenings when you want a straightforward but craveable poultry dinner, our take on sticky chili chicken offers a reliable balance of savory and spice that fits perfectly into a weekly rotation.

Key Ingredients

Chicken: The primary protein cut into small pieces and deep-fried until golden and crispy.
Szechuan peppercorns: Toasted and ground to provide the dish with its signature numbing, spicy aromatics.
Dried long chillies: Halved and stir-fried to infuse the dish with a bold, fiery heat.
Soy sauce: Provides the essential savory base for both the chicken marinade and the glaze.
Chinese Shaoxing wine: Used in the marinade and sauce to add depth and complex umami notes.
Black vinegar: Introduces a subtle acidic tang that balances the rich, salty elements of the sauce.
Cornflour: Used to coat the chicken pieces to achieve a light, crunchy exterior when fried.
Sesame oil: Added at the end to provide a fragrant, nutty aroma to the finished dish.

More Ways to Elevate Your Chicken Dinner

Chicken Bao Buns: These pillowy buns are a fantastic way to repurpose spiced chicken leftovers for a quick, handheld meal.
Jamaican Inspired Chicken Drumsticks: If you are looking to branch out from Asian-inspired spice profiles, these aromatic drumsticks bring a deep, complex warmth to the table.
Crispiest Chicken Patties: A great choice when you want that signature crunch, these patties provide a satisfying texture contrast to stir-fried or saucy chicken dishes.

Szechuan Chili Soy Chicken

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Szechuan Chili Soy Chicken Ingredients

800g whole chicken, cut into 14-16 small pieces1 1/2 tbsp szechuan peppercorns, toasted1 1/2 tbsp minced garlicA thumb size ginger, sliced into strips15 dried long chillies, halved4 scallions, chopped2 tsp sesame oil2 tbsp vegetable oilOil for deep fry3/4 cup of cornflour

Sauce

2 tbsp soy sauce1 tbsp oyster sauce1 1/2 tsp black vinegar2 tbsp Chinese Shaoxing wine2 tsp sugar

Marinade

1 tbsp soy sauce1/2 tsp salt1 tbsp Chinese Shaoxing wine1/2 tsp black pepper1 1/2 tsp garlic1 tsp ginger1/2 tbsp sesame oil

Steps

Pound or grind toasted szechuan peppercorn to powdery texture Set asidePlace chicken pieces in a bowl, then add in marinade ingredients and mix well Set in the fridge for 15-30 minsCombine sauce ingredients in a bowl Set asidePlace cornflour in a tray, coat marinated chicken with the flour evenly, line them onto another tray, then let it set for 5 minsHeat large amount of oil in a deep pan, fry chicken in 2-3 batches over medium heat until golden brown about 7-10mins (Don’t over crowd the pan) Drain fried chicken onto a wire rack or paper towelincrease the heat to high, double fry chicken for 1 min in 2-3 batches Drain onto a wire rackHeat vegetable oil in a wok or deep panstir fry ginger and garlic until goldenadd dried chilies, Szechuan powder, stir fry for a few secsthen add scallions and sauce mixturestir and let the mixture Bubblethrow in fried chicken pieces, toss to mix together until well combinelastly drizzle sesame oil, give it another good stirServe immediately with rice

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