Sichuan Chili Chicken is a crispy sweet and spicy chicken recipe packed with bold Sichuan flavors and vibrant vegetables. The chicken is double-fried until golden and crunchy on the outside while staying juicy and tender inside, making this easy recipe perfect for a comforting and flavor-packed dinner.
Sichuan cuisine is known around the world for its bold and exciting flavors. It combines heat, sweetness, savory depth, and aromatic spices in a way that feels balanced and deeply comforting at the same time. Itโs not just about spice โ itโs about harmony.
Thisย Sichuan Chili Chickenย brings all of those bold flavors together in one irresistible dish. The chicken is double-fried until golden and crispy on the outside, while staying tender and juicy inside. It is then coated in a sweet and spicy sauce that makes every bite full of flavor.
This is one of my favorite chicken recipes to make when I want something bold, satisfying, and just a little special.
WHY YOU WILL LOVE THIS RECIPE
Double-fried for extra crispiness, giving you that perfect crunchy texture while keeping the inside tender and juicy.
Sweet, spicy, and savory flavorsย that are bold but well balanced.
Deep flavor from simple seasoning, so every bite tastes rich and satisfying.
Vibrant and colorful, with green onions and broccoli adding freshness and contrast.
Perfect for dinner, whether itโs a cozy family meal or something impressive for guests.
THE STORY BEHIND THE DISH
I have always loved Sichuan-style dishes. They are full of character โ fragrant, flavorful, and comforting. I still remember ordering crispy chili chicken at restaurants and waiting for that first bite. The sound of the crunch, followed by juicy meat inside, was always so satisfying.
When I started making this dish at home, I realized that the key to great flavor begins early. The chicken is first seasoned with light soy sauce, oyster sauce, Chinese cooking wine, ginger, and Chinese 13 spices. These simple ingredients add depth and aroma, allowing the flavor to build from within.
After seasoning, the chicken is fried twice. The first fry cooks it through. The second fry creates that golden, crispy exterior that makes this dish so special. This method keeps the chicken tender while giving it that irresistible crunch.
At the end, fresh broccoli and green onions are added for color and balance. They brighten the dish and prevent it from feeling too heavy.
THE SECRET TO GREAT CHILI CHICKEN
The secret comes from two important steps: proper seasoning and the double-fry technique.
Seasoning the chicken early ensures the flavor runs through the meat, not just on the surface. This makes the dish more balanced and satisfying. The double-fry method creates texture. It locks in moisture while building a crispy outer layer. When these two steps come together, you get chicken that is flavorful, crispy, and tender all at once.
INGREDIENTS
Chicken Thighsย โ I love the juicy chicken things for this recipe. You can also use chicken breast.
Vegetable Oilย โ I love using this for frying. I normally use Rapeseed Oil. Do not use Olive Oil.
Broccoliย โ I love the look, color, and the taste of Broccoli. You can also use Bok Choy.
Green Onionsย โ or called Spring Onions. It is great for garnishing at the end. It adds beautiful green color and it is rich in healthy nutrients.
Light Soy Sauceย โ This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this. You can use other brands too.
Oyster Sauceย โ You should definitely add this to your kitchen. Oyster Sauce adds a great hint of sweetness and a rich savoriness to the dish. I like to use Thai brand, such as Maekrua for this sauce.
Chinese Cooking Wineย โ Also called Shaoxing Wine. This is also commonly used in marinating meat in Asian cooking.
Cornstarchย โ We use this to coat the chicken. Cornstarch is widely used in Asian cooking. It is also called corn flour.
Garlicย & Ginger โ The perfect aromatic duo for flavors and is commonly used in Asian Chinese cooking.
Egg White โ Egg white is perfect for marinating meat.
Sesame Seedsย โ use the roasted kind. I also love this for garnishing the dish.
Sichuan Peppercornsย โ This is known for its numbing sensation. You can buy Sichuan Peppercorns in your local Asian grocery stores.
Dried Red Peppers โ I use the long kind which is spicier than the short ones. You can buy this in your local Asian grocery stores.
Salt โ I use this in marinate and so that the chicken is perfectly seasoned before frying.
Sugar โ It helps balance the overall taste.
HOW TO MAKE THIS SICHUAN CHILI CHICKEN
Marinate the Chickenย โ Mix together Chicken, Ginger, Salt, Chinese 13 Spices Mix, Chinese Cooking Wine, Light Soy Sauce and Oyster Sauce. Cover and marinate for 30 minutes. After 30 minutes, add in one Egg White and Cornstarch and mix well.
Cook the Broccoli โ In a pot, boil some water on high heat, cook the Broccoli for 2 minutes. Rinse with cold water. Drain and set aside.
First-fry the Chickenย โ Heat up the wok to medium high heat, add 1/2 cup Vegetable Oil and carefully add the chicken pieces one at a time. The First Fry takes 5-6 minutes. Fry the Chicken in batches and do not overcrowd the pan. Drain and set aside.
Second-fry the Chickenย โ In the same wok with the remaining oil, fry the chicken again. The Second Fry is around 2 minutes at high heat until the chicken turns a nice golden-brown color. Drain and set aside.
Assemble the dishย โ Leave around 2 tbsp Oil in the wok. Add Ginger and Garlic. Stir for 10 seconds. Add Dried Red Peppers and Sichuan Peppercorns and stir for another 10 seconds. Now add all the Fried Chicken pieces and stir for 20 seconds. Add Sugar to taste. Finally add in Broccoli and stir for 1-2 minutes. Then add the Green Onions and stir thoroughly.
Ready to serveย โ Before serving, add the Roasted Sesame Seeds and Green Onions for garnish. Ready to enjoy!
HAINIโS TIPS
1. Use a chopstick to check the oil temperatureย โ before frying the chicken, place a wooden chopstick into the oil. If small bubbles start forming around the edges, the oil is hot enough and ready for frying. 2. Take your time between the two friesย โ there is no strict time limit between the first and second fry, so donโt worry about rushing. The second fry is what creates that extra crispy texture. 3. Rinse the broccoli with cold water after cookingย โ this helps maintain its vibrant green color and slightly crunchy texture. 4. Customize with your favorite vegetablesย โ you can easily substitute or add vegetables like bok choy or lettuce depending on what you have at home.
Sichuan Chili Chicken is bold, crispy, and packed with flavor. With its sweet and spicy sauce, tender chicken, and vibrant vegetables, this dish feels both comforting and exciting at the same time. If you love Sichuan cuisine or enjoy sweet and spicy chicken recipes, this one is definitely worth trying. Itโs easy enough for a weeknight dinner, yet flavorful enough to feel truly special.
If you try this recipe, I would love to hear from you. Leave a comment and share your experience. Happy cookingย
SERVING TIPS
This dish is perfect served: -Over steamed jasmine rice -With simple stir-fried vegetables -Alongside garlic noodles -As a main dish for a shared dinner Itโs hearty enough for a weeknight meal, yet impressive enough to serve to guests.
FAQS
Why do I need to fry the chicken twice?
Double-frying helps create that signature crispy texture while keeping the chicken juicy inside. The first fry cooks the chicken through, while the second fry creates a golden and crunchy exterior.
Is Sichuan Chili Chicken very spicy?
This dish has a balanced sweet and spicy flavor with a gentle heat from the chili sauce and spices. If you prefer a milder version, you can simply reduce the amount of chili used in the recipe.
Can I use other vegetables in this recipe?
Absolutely. While broccoli works beautifully in this dish, you can also use vegetables like bok choy, lettuce, bell peppers, or carrots depending on your preference.
Can I use chicken breast instead of chicken thigh?
Yes, you can use chicken breast if you prefer a leaner option. However, chicken thigh or leg meat tends to stay juicier and more flavorful after frying.
Remember to subscribe to myย newsletterย for the newest and free recipes directly delivered to your inbox. You can connect with me onย YouTube,ย Instagram,ย Facebook, andย Pinterest. I would love to hear from you. ๐ Love, Haini
Sichuan Chili Chicken
Haini
Sichuan Chili Chicken is a crispy sweet and spicy chicken recipe packed with bold Sichuan flavors and vibrant vegetables. The chicken is double-fried until golden and crunchy on the outside while staying juicy and tender inside, making this easy recipe perfect for a comforting and flavor-packed dinner.
Mix together Chicken, Ginger, Salt, Chinese 13 Spices Mix, Chinese Cooking Wine, Light Soy Sauce and Oyster Sauce. Cover and marinate for 30 minutes.
In a pot, boil some water on high heat, cook the Broccoli for 2 minutes. Rinse with cold water. Drain and set aside.ย
After 30 minutes, add in one Egg White and Cornstarch to the Chicken marinate. Mix well.
Heat up the wok to medium high heat, add 1/2 cup Vegetable Oil and carefully add the chicken pieces one at a time. The First Fry takes 5-6 minutes. Fry the Chicken in batches and do not overcrowd the pan. Drain and set aside.ย
In the same wok with the remaining oil, fry the chicken again. The Second Fry is around 2 minutes at high heat until the chicken turns a nice golden-brown color. Drain and set aside.
Leave around 2 tbsp Oil in the wok. Add Ginger and Garlic. Stir for 10 seconds. Add Dried Red Peppers and Sichuan Peppercorns and stir for another 10 seconds.
Now add all the Fried Chicken pieces and stir for 20 seconds. Add Sugar to taste. Finally add in Broccoli and stir for 1-2 minutes. Then add the Green Onions and stir thoroughly.
Before serving, add the Roasted Sesame Seeds and Green Onions for garnish. Ready to enjoy!
Video
Notes
Use a chopstick to check the oil temperature โ before frying the chicken, place a wooden chopstick into the oil. If small bubbles start forming around the edges, the oil is hot enough and ready for frying.
Take your time between the two fries โ there is no strict time limit between the first and second fry, so donโt worry about rushing. The second fry is what creates that extra crispy texture.
Rinse the broccoli with cold water after cooking โ this helps maintain its vibrant green color and slightly crunchy texture.
Customize with your favorite vegetables โ you can easily substitute or add vegetables like bok choy or lettuce depending on what you have at home.
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Hi, Iโm Haini โ the heart behind COOK COOK GO! I share quick and delicious recipes inspired by Asian flavors and beyond. Letโs make cooking at home fun, easy, and full of taste!
