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Stir fried Chicken with Sichuan Peppercorns


  • 500 gm boneless chicken thigh
  • 1 tbsp Sichuan peppercorns
  • Salt to season
  • 2 tbsp chilli oil
  • 2 tbsp cornflour
  • 50 gm 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


  • 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. Add dry red chillies and sauté for one more minute on low heat.
  • Add chilli garlic sauce, cooking wine, sugar and mix well.
  • Add the chicken pieces and cashews; mix to combine.
  • Remove from heat and garnish with spring onions.


If you cannot get Sichuan peppercorns, then increase the quantity of dry red chillies and use. And for chilli oil, I infused red chilli flakes in vegetable oil and used it; you can also get the same in Asian stores or takeaways.
It is important to check seasoning after adding the sauces and adjust accordingly.