Spicy Sichuan Sesame Chicken
60% authentic · Sichuan
A Sichuan-inspired take on sesame chicken, incorporating chili bean paste and Sichuan peppercorns for a numbing and spicy kick.
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Ingredients
- Chicken breast, boneless, skinless1.5 lbs
- Soy sauce3 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1/2 cup
- Egg1 large
- Peanut oil3 cups (for frying)
- Garlic, minced4 cloves
- Ginger, minced1 tbsp
- Doubanjiang (Chili Bean Paste)2 tbsp
- Chili flakes1 tsp (or to taste)
- Sichuan peppercorns, ground1 tsp
- Sugar2 tbsp
- Black vinegar2 tbsp
- Water1/4 cup
- Toasted sesame seeds2 tbsp
- Cilantro, fresh, choppedfor garnish
Steps
- 1
Cut chicken breast into 1-inch pieces. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, salt, and pepper for 15 minutes.
- 2
Coat chicken with egg and then cornstarch.
- 3
Fry chicken in hot peanut oil until golden and cooked through. Drain on paper towels.
- 4
In a wok, stir-fry garlic, ginger, doubanjiang, chili flakes, and ground Sichuan peppercorns until fragrant.
- 5
Add the remaining soy sauce, Shaoxing wine, sugar, black vinegar, and water. Simmer until the sauce thickens.
- 6
Add the fried chicken to the sauce and toss to coat. Stir in sesame seeds.
- 7
Serve hot, garnished with fresh cilantro.
