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Spicy Sichuan Cashew Chicken
60% authentic · Sichuan
A fiery twist on cashew chicken, incorporating Sichuan peppercorns and chili paste for a numbing and spicy flavor profile.
Ingredients
- Chicken thighs1.5 lbs, cut into 1-inch pieces
- Raw cashews1 cup
- Soy sauce3 tbsp
- Chili bean paste (Doubanjiang)2 tbsp
- Sichuan peppercorns1 tsp, toasted and ground
- Shaoxing wine2 tbsp
- Cornstarch3 tbsp
- Vegetable oil4 tbsp
- Garlic4 cloves, minced
- Ginger1 tbsp, minced
- Dried red chilies4-6, cut into pieces
- Chicken broth1/2 cup
- Sugar1 tsp
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Toss chicken pieces with 1 tbsp soy sauce, Shaoxing wine, 1 tbsp cornstarch, salt, and black pepper. Let marinate for 15 minutes.
- 2
In a small bowl, whisk together remaining soy sauce, chicken broth, sugar, chili bean paste, ground Sichuan peppercorns, and remaining cornstarch to make the sauce.
- 3
Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken in batches and fry until golden brown and crispy. Remove chicken and drain on paper towels.
- 4
Add remaining 2 tbsp vegetable oil to the wok. Add dried red chilies, garlic, and ginger. Stir-fry until fragrant and chilies are slightly darkened, about 1 minute.
- 5
Pour in the sauce mixture and stir constantly until it thickens.
- 6
Return the fried chicken to the wok. Add the cashews and toss to coat everything evenly in the spicy sauce.
- 7
Garnish with fresh cilantro and serve immediately.
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