Stir Fried Chicken with Sichuan Peppercorns

Stir Fried Chicken with Sichuan Peppercorns, Chillies and Cashews


  • 500gm boneless chicken thigh
  • 1 tbsp Sichuan peppercorns (if you can’t get Sichuan peppercorns, increase the quantity of dry red chillies)
  • 2 tbsp chilli oil (can also infuse red chilli flakes in vegetable oil)
  • 2 tbsp cornflour
  • 50gm cashewnuts
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 8 dry red chillies
  • 4 tbsp chilli garlic sauce
  • 2 tbsp Chinese cooking wine
  • 2 tbsp sugar
  • 2 spring onions
  • Vegetable oil
  • Salt to taste


  • Marinate the chicken with cornflour, salt, chilli oil, Sichuan pepper and refrigerate for at least 2 hours.
  • Heat oil in a pan and shallow fry the chicken pieces; drain and keep aside.
  • Remove excess oil and roast the cashewnuts in the same pan and keep aside.
  • In the same pan (add more oil if necessary), sauté garlic and ginger for a minute. Then Add dry red chillies and sauté for one more minute on low heat.
  • Add chilli garlic sauce, cooking wine, sugar and mix well.
  • Lastly, the chicken pieces and cashews; mix to combine.
  • Remove from heat and garnish with spring onions.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s