Best Sichuan Thousand Chile Chicken Recipes

Sichuan Thousand Chile Chicken image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons cornstarch
2 tablespoons light soy sauce
1 tablespoon cooking wine, preferably Shaoxing or a dry white
1/2 tablespoon cayenne powder
1/4 tablespoon salt
5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes
Oil, for frying
1 large russet potato, cut into thin wedges
1/4 pound string beans, halved and stems trimmed
2 tablespoons vegetable oil
4 slices ginger
3 cloves garlic, sliced
2 stalks green onion, quartered
2 cups dried whole chile peppers (preferably Tien Tsin variety), halved
2 tablespoons dried Sichuan peppercorns
Pinch ground black pepper
Pinch ground white pepper

Steps:

Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
Preheat oil in a deep-fryer to 350 degrees F.
Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
Deep-fry marinated chicken until golden brown. Set aside.
Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.

Sichuan Thousand Chile Chicken image

Provided by @MakeItYours

Number Of Ingredients 17

2 tablespoons cornstarch
2 tablespoons light soy sauce
1 tablespoon cooking wine, preferably Shaoxing or a dry white
1/2 tablespoon cayenne powder
1/4 tablespoon salt
5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes
Oil, for frying
1 large russet potato, cut into thin wedges
1/4 pound string beans, halved and stems trimmed
2 tablespoons vegetable oil
4 slices ginger
3 cloves garlic, sliced
2 stalks green onion, quartered
2 cups dried whole chile peppers (preferably Tien Tsin variety), halved
2 tablespoons dried Sichuan peppercorns
Pinch ground black pepper
Pinch ground white pepper

Steps:

Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
Preheat oil in a deep-fryer to 350 degrees F.
Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
Deep-fry marinated chicken until golden brown. Set aside.
Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.