Sichuan Three Pepper Chicken, also known as San Jiao La Zi Ji, is a mouthwatering Chinese stir-fry dish with bold and spicy flavors. The combination of Sichuan peppercorns, dried red chili peppers, and ground white pepper creates a tantalizing heat that's balanced with a savory and slightly sweet sauce. Serve it over rice for a satisfying meal!
Ingredients: 1 lb boneless chicken thighs, cut into bite-sized pieces. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1-inch piece of ginger, minced. 2-3 dried red Sichuan peppercorns. 1 teaspoon Sichuan peppercorn powder. 1-2 dried red chili peppers, crushed adjust to your spice preference. 1/2 teaspoon red pepper flakes. 1/2 teaspoon ground white pepper. 2 tablespoons soy sauce. 1 tablespoon Shaoxing wine or dry sherry. 1 tablespoon black vinegar. 1 tablespoon sugar. 1/2 cup chicken broth. 2-3 green onions, chopped. Salt, to taste. Cooked rice, for serving.
Instructions: In a bowl, marinate the chicken pieces with soy sauce, Shaoxing wine, and Sichuan peppercorn powder. Set aside for 15 minutes. Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic, ginger, dried red Sichuan peppercorns, dried red chili peppers, and red pepper flakes. Stir-fry for about 30 seconds until fragrant. Add the marinated chicken to the wok and stir-fry until it's cooked through and slightly browned. Remove the chicken from the wok and set aside. In the same wok, add black vinegar, sugar, and chicken broth. Stir well and bring to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly. Return the cooked chicken to the wok and toss it in the sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors. Season with ground white pepper and salt, adjusting to your taste. Stir in the chopped green onions and remove from heat. Serve the Sichuan Three Pepper Chicken hot over cooked rice. Enjoy your spicy and flavorful Sichuan dish!
Izzie
