Chinese Cuisine
Spicy Fried Chicken with Peanuts
A Sichuan-inspired stir-fried chicken dish featuring crispy double-fried chicken thigh pieces, roasted peanuts, dried chilies, and Sichuan peppercorns. Aromatic, mildly spicy, and perfect with steamed rice.
- Total
- 50 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 50 minutes
- Difficulty
- Medium
- Main Ingredient
- Boneless Chicken Thighs
About This Recipe
A Sichuan-inspired stir-fried chicken dish featuring crispy double-fried chicken thigh pieces, roasted peanuts, dried chilies, and Sichuan peppercorns. Aromatic, mildly spicy, and perfect with steamed rice.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook chicken with clear preparation and cooking cues.
- Gives the dish a clear savory and spicy flavor profile without making the method feel complicated.
Ingredients
- 4 pieces Boneless Chicken Thighs
- 1 small bowl Roasted Peanuts
- 8-10 Dried Red Chilies
- 1 tsp Sichuan Peppercorns
- 2 stalks Green Onion
- 15 g Ginger
- 3 cloves Garlic
- 1 tbsp Shaoxing Wine
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 Egg White
- 2 tbsp Cornstarch
- 1/4 tsp White Pepper
- 1 tsp Sugar
- To taste Salt
- 1 tbsp Sesame Seeds
- As needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Boneless Chicken Thighs
Chicken adapts well to quick stir-fries, steaming, soups, and soy-based braises.
small bowl Roasted Peanuts
This ingredient helps define the flavor, texture, or structure of the dish.
Dried Red Chilies
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Sichuan Peppercorns
Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Oyster Sauce
A savory sauce for glossy stir-fries, vegetables, marinades, and meat dishes.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Prepare all ingredients.
Step 2
Cut the dried chilies into segments. Slice the ginger and garlic, and finely chop the green onions.
Step 3
Remove the bones from the chicken thighs and cut the meat into 1-inch (3 cm) pieces.
Step 4
Marinate the chicken with Shaoxing wine, light soy sauce, oyster sauce, white pepper, salt, and sliced ginger.
Step 5
Add the egg white and mix well. Stir in cornstarch, then add 1 tablespoon of oil and marinate for 30 minutes.
Step 6
Heat oil to about 350°F (175°C). Remove the ginger slices and fry the chicken until cooked through. Remove and drain.
Step 7
Increase the oil temperature to about 390°F (200°C) and fry the chicken a second time until golden brown and crispy.
Step 8
Leave a small amount of oil in the wok. Stir-fry the ginger, garlic, green onions, Sichuan peppercorns, and dried chilies over low heat until fragrant.
Step 9
Add the crispy chicken and roasted peanuts. Sprinkle in the sugar and stir-fry until evenly coated.
Step 10
Garnish with sesame seeds and chopped green onions, then serve immediately.
Cooking Tips
- Season the peanuts lightly with salt after roasting for extra flavor. Double-frying the chicken creates a crispy exterior while keeping the meat juicy inside. Chicken breast or a whole chicken can be substituted, but chicken thighs provide the best texture and flavor.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
A Sichuan-inspired stir-fried chicken dish featuring crispy double-fried chicken thigh pieces, roasted peanuts, dried chilies, and Sichuan peppercorns. Aromatic, mildly spicy, and perfect with steamed rice.
Ingredients
- 4 pieces Boneless Chicken Thighs
- 1 small bowl Roasted Peanuts
- 8-10 Dried Red Chilies
- 1 tsp Sichuan Peppercorns
- 2 stalks Green Onion
- 15 g Ginger
- 3 cloves Garlic
- 1 tbsp Shaoxing Wine
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 Egg White
- 2 tbsp Cornstarch
- 1/4 tsp White Pepper
- 1 tsp Sugar
- To taste Salt
- 1 tbsp Sesame Seeds
- As needed Cooking Oil
Method
- Prepare all ingredients.
- Cut the dried chilies into segments. Slice the ginger and garlic, and finely chop the green onions.
- Remove the bones from the chicken thighs and cut the meat into 1-inch (3 cm) pieces.
- Marinate the chicken with Shaoxing wine, light soy sauce, oyster sauce, white pepper, salt, and sliced ginger.
- Add the egg white and mix well. Stir in cornstarch, then add 1 tablespoon of oil and marinate for 30 minutes.
- Heat oil to about 350°F (175°C). Remove the ginger slices and fry the chicken until cooked through. Remove and drain.
- Increase the oil temperature to about 390°F (200°C) and fry the chicken a second time until golden brown and crispy.
- Leave a small amount of oil in the wok. Stir-fry the ginger, garlic, green onions, Sichuan peppercorns, and dried chilies over low heat until fragrant.
- Add the crispy chicken and roasted peanuts. Sprinkle in the sugar and stir-fry until evenly coated.
- Garnish with sesame seeds and chopped green onions, then serve immediately.
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