Sichuan-style Chinese cuisine is known for its bold flavors – spicy, sour, numbing, and savory. One of the most popular Sichuan dishes is the spicy Sichuan Chinese chicken, also known as “La Zi Ji.” This dish features chunks of tender chicken, marinated in a spicy blend of chili peppers and Sichuan peppercorns, then stir-fried with vegetables and peanuts to create a mouth-watering and addictive flavor.

Ingredients:

For the Marinade:

– 2 tablespoons light soy sauce
– 1 tablespoon Shaoxing rice wine or dry sherry
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– 1 egg white
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces

For the Sauce:

– 1 tablespoon light soy sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon black vinegar
– 1 tablespoon sugar
– 1 tablespoon cornstarch
– 1/4 cup chicken stock

For the Stir-Fry:

– 1/4 cup vegetable oil
– 2 tablespoons Sichuan peppercorns
– 1-2 dried red chili peppers, chopped (depending on your heat tolerance)
– 1/2 cup unsalted peanuts
– 1 red bell pepper, cut into bite-sized pieces
– 1 green bell pepper, cut into bite-sized pieces
– 1 small onion, cut into bite-sized pieces
– 4 garlic cloves, minced
– 1-inch piece of ginger, minced

Instructions:

1. In a medium bowl, whisk together the marinade ingredients. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or up to overnight in the fridge.

2. In a small bowl, whisk together the sauce ingredients and set aside.

3. Heat a wok or large skillet over high heat. Add the vegetable oil and Sichuan peppercorns, and stir-fry for 30 seconds until fragrant. Remove the peppercorns and discard.

4. Add the dried red chili peppers and stir-fry for another 30 seconds until fragrant.

5. Add the marinated chicken and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside.

6. Add the peanuts, bell peppers, onion, garlic, and ginger to the wok and stir-fry for 1-2 minutes until the vegetables are crisp-tender.

7. Return the chicken to the wok and pour in the sauce. Stir-fry for another 1-2 minutes until the sauce has thickened and everything is well coated.

8. Serve the spicy Sichuan Chinese chicken hot with steamed rice.

Tips:

– If you can’t find Sichuan peppercorns, you can substitute with regular black peppercorns.
– Adjust the amount of dried red chili peppers to your heat tolerance. If it’s too spicy, remove the seeds or use less chili peppers.
– You can use any vegetables you like for this dish – broccoli, carrots, and celery also work well.
– To make it healthier, you can substitute the vegetable oil with olive oil and omit the cornstarch in the marinade.
– This dish tastes even better the next day, so feel free to make it ahead of time.

In conclusion, the spicy Sichuan Chinese chicken is a dish that’s sure to impress with its bold and complex flavors. It’s perfect for a weeknight dinner or a special occasion, as it’s easy to make but tastes like it was made by a professional chef. Give it a try, and you’ll soon find yourself craving this addictive and delicious dish again and again.

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