Sichuan Wok-fried Chicken

Sichuan Wok-fried Chicken - Spicy fried chicken dish with ginger, scallion, dried red chilies & Sichuan peppercorn. 

The secret ingredient of Sichuan food is Sichuan pepper—the medium that gives Sichuan food the staple tingly numbing effect.

Szechuan pepper exudes rich aroma and exotic scent to dishes and together with dried chili pepper, they give the spicy & tongue-numbing flavor that is signature to Sichuan food.

Serving Size: 4


  • 1 boneless and skinless chicken breast, cut into cubes
  • oil, for deep-frying
  • 5 slices peeled ginger
  • 2 cloves garlic, peeled and sliced
  • 12 dried red chilies
  • 1 tablespoon Sichuan peppercorn
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine, rice wine or Shaoxing wine(preferred)
  • salt to taste
  • 1 stalk scallion, cut into 2-inch lengths


  • 1 egg white
  • 1/2 cup all-purpose flour, sifted
  • 1/4 cup corn starch
  • 1/2 teaspoon baking powder
  • 1/2 cup water, ice cold
  • 1 tablespoon oil
  • 1/4 teaspoon salt


  • Combine all the ingredients in Batter, mix well. Heat up some oil for deep frying.
  • Dip the chicken into the batter, shake off the excess batter and deep fry until to golden brown. Transfer out to a plate lined with paper towels.
  • In a wok, heat up some oil until smoky hot. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Sichuan peppercorns and quickly stir until you smell the spicy and fragrant aroma. Add in the chicken cubes, soy sauce, wine and do a final quick stir. Add salt to taste. Serve hot and garnish with the scallion. Serve immediately.