Szechuan Chicken Stir Fry

Szechuan Chicken Stir Fry


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This is a typical spicy hot Chinese Szechuan stir fry dish. It uses a whole chicken (or equivalent breast/thigh amount) stir fried with dried chillies, Szechuan peppercorns and ginger. Serve with rice.


Serves: 4 

  • 1 (500g) whole chicken, deboned and cut into 2cm chunks
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 spring onion, sliced
  • 2 1/2 cm piece fresh ginger, finely diced
  • 2 cups (500ml) vegetable oil
  • 10g dried chillies, deseeded and cut into 2cm lengths
  • 2 teaspoons Szechuan peppercorns
  • soy sauce, to taste
  • 2 teaspoons sugar
  • Shaoxing wine, to taste
  • 150ml chicken stock
  • 1/2 teaspoon sesame oil

Preparation:15min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hour 

  1. Marinate the chicken in Shaoxing wine, soy sauce, salt, spring onion and ginger for 30 minutes.
  2. Heat the oil in a wok over high heat until hot. Deep fry the chicken until lightly golden then drain and set aside.
  3. Pour 100ml oil into a clean wok and heat. Add the chillies and Szechuan peppercorns then fry until the chillies turn a deep red colour.
  4. Transfer the chicken back into the wok. Add soy sauce, sugar, Shaoxing wine and chicken stock; stir.
  5. Turn the heat down to medium and stir until thickened. Add the sesame oil, stir and serve.


Sichuan peppercorns and Shaoxing wine can be purchased in Asian speciality shops or online.

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