Sichuan Spicy Three Pepper Chicken

If you’re a fan of spicy food, Sichuan Spicy Three Pepper Chicken is a dish that you must try at least once in your life. Trust us, the fiery sensation that this authentic Sichuan dish brings will leave you craving for more!

We always got the “Three Pepper Chicken” when we dined there. Long, fiery peppers are one of the three peppers. Crispy wok-fried chicken is stir-fried with bits of garlic caramelized in spicy red chili oil. The dish also features 2) dried red chilis and 3) Sichuan numbing peppercorns.

You can swap out the long hot peppers for sweet bell peppers if you prefer a milder version of the three pepper chicken dish.

Ingredients:

For the marinade:

• 1 tsp. of soy sauce
• 1/4 tsp. of ground white pepper
• 1 tbsp. of Shaoxing wine
• 1 tsp. of cornstarch
• 1/2 tsp. of sesame oil
• 1 tsp. of spicy bean paste

Other Ingredients:

• 2 large pcs. of boneless and skinless chicken thighs(cut into bite size pieces)
• 2 1/2 tbsp. of oil
• 2 pcs. of long hot green peppers (de-seeded and cut into 1/2-inch sections)
• 2 pcs. of long hot red peppers (de-seeded and cut into 1/2-inch sections)
• Salt (to taste)
• 5 pcs. of dried red chili peppers (cut them if you like your food spicier)
• 1 tbsp. of Sichuan peppercorns
• 2 tbsp. of garlic (coarsely chopped)
• 1 tsp. of soy sauce

Instructions:

1. The marinade can be made by combining all the ingredients in a medium bowl and stirring them together. Once you’ve tossed the chicken in the marinade, give it at least 30 minutes to soak up the flavor.
2. Oil should be heated until it smokes in a wok over high heat. After 3–5 minutes, add the long hot peppers and cook until they are tender but have a slight crunch. The peppers should have scorch marks on the outside. Include a little bit of salt. Take the peppers out of the pan and put them to one side.
3. Extra oil should be added to the wok and heated over high heat. Put the chicken in a single layer in the pan. Make sure to keep the pot still. The chicken must be seared thoroughly to achieve a nice, crispy exterior. Get a good sear on the chicken and let it finish cooking there. Discard the contents of the wok.
4. Turn off the heat and give the wok a few minutes to cool down. Over low heat, add half a tablespoon of oil to the wok. Put in the crushed garlic, peppercorns, and dried chilies. Toast the ingredients together by stirring for 2 minutes. Add the peppers, chicken, and soy sauce, and return the stove to high heat. Combine all of the ingredients and stir for one minute.