Pixicook
LoginGet Started
    HomeRecipesChickenCrispy Sichuan Peppercorn Chicken with Fragrant Basil
    recipe image

    Crispy Sichuan Peppercorn Chicken with Fragrant Basil

    clock-icon90 minutes
    author-image
    Author
    Pixicook editorial team

    A delightful dish featuring crispy chicken infused with Sichuan peppercorns and complemented by fragrant basil.

    Ingredients for Crispy Sichuan Peppercorn Chicken with Fragrant Basil

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Boneless, Skinless Chicken Breasts, cut into 1-inch cubes

    0 lb

    Substitute chevron-down

    Oyster sauce

    tablespoons

    Substitute chevron-down

    Shaoxing Wine

    teaspoons

    Substitute chevron-down

    Fish Sauce

    teaspoons

    Substitute chevron-down

    Sesame Oil

    teaspoons

    Substitute chevron-down

    Double Dark Soy Sauce

    tablespoons

    Substitute chevron-down

    Ginger Juice

    teaspoons

    Substitute chevron-down

    Egg White, lightly beaten

    0 large

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Superior Stock

    tablespoons

    Substitute chevron-down

    Sichuan Peppercorns

    teaspoons

    Substitute chevron-down

    Peanut Oil

    cups

    Substitute chevron-down

    Large Basil Leaves, washed and well dried

    cups

    Substitute chevron-down

    Scallions, finely sliced

    each

    Substitute chevron-down

    Shaoxing Wine

    tablespoons

    Substitute chevron-down

    How to Make Crispy Sichuan Peppercorn Chicken with Fragrant Basil

    1. Marinate the Chicken

    In a bowl, combine the oyster sauce, Shaoxing wine, fish sauce, sesame oil, double dark soy sauce, ginger juice, lightly beaten egg white, cornstarch, and sugar. Add the chicken cubes to this mixture, ensuring they are well coated. Let the chicken marinate for at least 30 minutes.

    2. Prepare the Sauce

    In a small bowl, mix together the Superior Stock, oyster sauce, cornstarch, and sugar until smooth. Set this aside.

    3. Dry-Roast the Sichuan Peppercorns

    Dry-roast the Sichuan peppercorns in a wok over medium heat for about 2 minutes, stirring continuously until they become fragrant. Let them cool slightly, then crush them using a grinder or mortar and pestle.

    4. Deep-Fry the Basil Leaves

    In the same wok, heat the peanut oil to 350°F (175°C). Carefully add the basil leaves and fry them for about 1.5 minutes per batch, until they are crisp. Remove them with a slotted spoon and drain on paper towels.

    5. Deep-Fry the Chicken

    Increase the oil temperature to 375°F (190°C). Fry the marinated chicken in batches for about 3 minutes each, or until golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels.

    6. Stir-Fry the Chicken with Scallions and Peppercorns

    Pour off all but 2 tablespoons of the oil from the wok. Reheat the remaining oil over high heat, and add the scallions and crushed Sichuan peppercorns, stirring for about 30 seconds until aromatic. Add the fried chicken back to the wok and stir-fry for another minute. Pour in the Shaoxing wine, stirring to combine.

    7. Combine Chicken and Sauce

    Make a well in the center of the wok and pour in the prepared sauce. Stir-fry everything together for about 2 minutes, ensuring the chicken is well coated with the sauce.

    8. Serve the Dish

    Transfer the chicken to a serving platter. Arrange the crispy basil leaves around the chicken and sprinkle with the remaining scallions. Serve immediately.


    Comments (0)

    Add your comment...

    Explore More Chicken recipes

    Explore More Collections

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    Cucumber Salad with Garlic ginger and soy

    Easy Salad