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Home » Recipes

The One and Only HOT and NUMBING Chengdu Chicken!

Published: Feb 6, 2021 · Modified: Aug 8, 2021 by Grace · This post may contain affiliate links · Leave a Comment

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about the wildly addictive Chengdu Chicken!

Chengdu Chicken

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.

This is how I came across this amazing dish called Chengdu Chicken. Chengdu is the capital of China's Sichuan province. Sichuan cuisine is characterized by having very big and bold flavors. There is quite a liberal use of garlic, dried chilies, and Sichuan pepper. So if what comes to mind is the phrase "hot and spicy," you would be right!

Chengdu Chicken is food #43 in my 1,000 Foods To Eat Project!

Sichuan Peppercorns

Sichuan peppercorns in a coffee grinder

The Sichuan peppercorn is an essential ingredient in Chengdu Chicken. My first experience with this peppercorn was not the most pleasant. I decided I would eat one peppercorn to see what it tasted like. The peppercorn got stuck in one of my teeth, and there was this incredibly tingly feeling that I endured whilst trying to get the peppercorn out. It was an unforgettable experience!

Sichuan peppercorns

This spice contains the molecule hydroxy-alpha-sanshool. This molecule interacts with nerve cell receptors in your mouth and lips which results in the numbing and tingling sensation you get from eating these peppercorns. Pretty cool!

The Spruce Eats has a great article called "What is Sichuan Peppercorn?" Click here to find out more about this great spice!

Dried Chilies

Dried chilies

Dried chilies are also essential to Chengdu Chicken. In fact, I've seen the phrase "would you like some chicken with your chilies?" in reference to this dish. 🙂

Chengdu Chicken definitely uses a lot of dried chilies! However, it's my understanding that most of the time the chilies are not eaten, or at least not all of them! The diner can choose to leave the chilies, or eat however many they choose. So, technically this dish doesn't necessarily have to be THAT spicy.

You can leave all of the chilies whole, or if you would like more heat, snip some of them so that the seeds fall out into the dish.

Dried chilies and seeds from the chilies

What is Mala?

Mala is a term used to describe many Sichuan dishes. It is the combination of two different types of spicy. One is what we normally think of as spicy...the type caused by capsaicin in chili peppers. This is the "la" part of mala.

The "ma" part refers to the tingly and numbing effect of the Sichuan peppercorns.

Dried chilies and Sichuan peppercorns

Therefore this combination of Sichuan peppercorns and dried chilies is to be respected! Respect given to this amazing combination of foods which provides such an addictive flavor combination called Mala!

What Ingredients Are Needed to Make Chengdu Chicken?

dried chilies, sichuan peppercorn, ginger, garlic, green onions, sauce, and peanuts

If you are ready to tackle this dish (and I know you are!) this is what you will need:

  • Sichuan peppercorns
  • Dried Sichuan or Asian chilies
  • Chicken (I used half and half dark and light meat, but you can use all dark if you prefer)
  • Ginger
  • Garlic
  • Scallions (spring onions)
  • Peanut oil
  • Toasted peanuts (for garnish)
  • Corn starch
  • Shaoxing rice wine
  • Salt
  • Soy Sauce
  • Sugar

I've linked to the Sichuan peppercorns and Sichuan chilies that I purchased for this dish from Amazon for your convenience. You may also be able to find them at your local Asian store.

You can also buy Shaoxing rice wine here on Amazon. Shaoxing cooking wine is used prominently in Chinese cooking. So, if you purchase a bottle and want to cook more delicious Chinese dishes you are ready to go!

The Method To Make Chengdu Chicken

There is a little bit of prep involved to make this awesome dish. However, once everything is prepped this dish comes together pretty quickly so be ready. 🙂

Ground Sichuan peppercorns in a coffee grinder
Ground Sichuan peppercorns

This recipe uses ground Sichuan peppercorns. So I personally like to use my coffee grinder to grind them. You'll want to grind them just prior to using for optimum effect. 🙂

You will then need to marinade largish sized pieces of chicken for around 30 minutes. The marinade will consist of soy sauce, Shaoxing rice wine, sugar, corn starch, and some of that freshly ground Sichuan pepper. 🙂

sliced ginger, sliced garlic, and chopped scallions

Next prep your ginger, garlic, and scallions. You will need to thinly slice the garlic and ginger, and chop the scallions into 1"-2" sized pieces.

Finally, you will prep some sauce for the stir fry which will include more Shaoxing rice wine, sugar, corn starch, salt, and yes, more freshly ground Sichuan pepper!

Hot Wok Time!

Now let's heat up that wok! Or large skillet! Once the peanut oil is smoking (the wok/skillet needs to be HOT), simply add the marinaded chicken and fry each side (without crowding) until you get a nice color.

Chengdu Chicken

Remove the chicken after frying and then lower the temperature to medium. You'll then add the garlic, ginger, and scallions to a few more tablespoon of peanut oil, followed by a copious amount of dried chilies.

ginger, garlic, and scallions in a large skillet
ginger, garlic, scallions and chilies in a large skillet

Stir this around until fragrant. Lastly, turn up the heat again, add the chicken and stir fry sauce and stir everything to incorporate. In just a couple of minutes your masterpiece will be ready!

Oh, garnish with chopped toasted peanuts if you are so inclined. 🙂

Enjoy Your Masterpiece Called Chengdu Chicken!

Chengdu Chicken

It's time to get those chopsticks out! This picture with so many chilies may look scary or intimidating but don't worry! As mentioned previously, you don't have to eat all the chilies, or any of them for that matter.

Chengdu chicken on the plate with chilies to the side.  Toby looking on whiie Steve eats the rest of Chengdu Chicken with chopsiticks

You can see above that Steve moved most of the chilies to the side. 🙂 Served with rice, this has become an addictive taste to me I absolutely love it and I hope you will too!

Final Thoughts

Chengdu Chicken

The first time I made this dish my whole mouth went numb. I thought I had done something wrong! At that time, I didn't really understand what mala was. Then I realized that the numbing effect is characteristic of the dish. This first time I ate very few of the chilies.

The second time I made it I was totally enthralled! This time, I ate all of the chilies. LOL I also completely coveted that tingly and numbing feeling. I know this might sound strange to someone who is not initiated with this type of cooking. However, now I CRAVE THIS MALA TASTE and actually I am making this dish again tonight!

Here I discuss my intro to this dish 🙂

Will You Take The Chengdu Chicken Challenge?

Will you take the Chengdu Chicken Challenge? You MUST! After all, it is one of the 1,000 Foods to Eat Before You Die. 🙂 I hope you will it a try!

Some Other Dishes You May Enjoy!

Amazing Soba! - 1,000 Foods To Eat Project

Soba noodles in a bowl, soba sauce in a bowl, and green onions, wasabi, grated daikon and chopsticks

How To Make Korean Braised Spicy Chicken (Dak Doritang)

Korean Braised Spicy Chicken

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 🙂

Cheers!

Grace

Chengdu Chicken

The One and Only HOT and NUMBING Chengdu Chicken!

Grace
Take the Chengdu Chicken Challenge! Enjoy a HOT and NUMBING feast characteristic of Sichuan style cooking produced by dried chilies and Sichuan peppercorns. The taste is wildly addictive!!!
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 8 minutes mins
Total Time 33 minutes mins
Course Main Course
Cuisine Chinese, Sichuan
Servings 4 people

Equipment

  • Wok or large skillet

Ingredients
  

  • ½ lb chicken breast cut into largish pieces - IF YOU PREFER YOU CAN USE 1 LB CHICKEN THIGHS INSTEAD OF ANY CHICKEN BREAST
  • ½ lb chicken thighs cut into largish pieces - leave any skin on
  • 5 tablespoon peanut oil split

Marinade for Chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 ts sugar
  • 2 ts corn starch
  • ½ tablespoon ground Sichuan pepper

Sauce for Stir Fry

  • 2 tablespoon Shaoxing rice wine
  • 1 ts sugar
  • 1 ts corn starch
  • ½ ts salt
  • ½ tablespoon ground Sichuan pepper

Other Ingredients For Stir Fry

  • 2 inches ginger sliced thinly
  • 8 cloves garlic sliced thinly
  • 4 green onion chopped into 1"-2" pieces
  • 2.5 cups dried Sichuan chilies add more if you dare! You can leave whole, or snip some if you prefer a spicier experience!

Optional Ingredient

  • toasted peanuts chopped for garnish

Instructions
 

  • If you have whole Sichuan peppercorn, then grind 1 tablespoon of the peppercorns using a mortar and pestle or spice or coffee/grinder. Set aside.
    Ground Sichuan peppercorns in a coffee grinder
  • Combine marinade ingredients in a small bowl and stir well.
    chengdu chicken marinade ingredients in a white bowl
  • Marinate the chicken in the marinade ingredients for about 30 minutes.
    bite sized pieces of chicken in a marinade
  • Add 3 tablespoon of the peanut oil to a wok or large skillet and set your stove to high. Once the oil is smoking (it needs to be hot!) add the chicken so that each piece has its own space on the wok/skillet and doesn't crowd each other. Leave it for a bit until it browns...it shouldn't take long. You will want to check to make sure it doesn't burn. Turn the pieces over and brown the other side. Once browned, remove the chicken and set aside.
    Chicken thigh pieces that have been browned
  • Turn down the heat to medium and add remaining 2 tablespoon of peanut oil. When the heat is at medium, add the garlic, ginger, and scallions. Continuously stir for around a minute, and then add the whole dried chilies (or whole + snipped chilies). Stir until fragrant, about a minute or two.
    Garlic, ginger, chilies, and scallions in a skillet with a wooden spoon
  • Turn the heat up back to high, and quickly add your chicken. Stir to incorporate, and then add the sauce for the stir fry (be sure to mix this sauce well just before adding to the stir fry). Stir well and the dish will be ready in a couple of minutes or less!
    Chengdu Chicken
  • Garnish with chopped and toasted peanuts if you desire!

Notes

Serve with lots of white rice and eat with your favorite chopsticks!  If you prefer a less spicy meal, then reduce the amount of chilies you add to the dish OR just move them to the side instead of eating them.  
If you prefer a spicier dish, then snip some of the chilies so that the seeds fall out and add that to the stir fry at the appropriate time.
Most importantly if the NUMBING part puts you off, you can reduce the amount of ground Sichuan peppercorn in this dish.  You also could leave them whole rather than grinding, and stir fry them with the chicken, ginger, garlic, and scallions.  Then simply avoid eating them when on the plate.  🙂
Above all, enjoy the experience!
Keyword Chicken, chilies, sichuan peppercorn
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Hi I’m Grace Stewart! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions!  Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go.  My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too.  

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Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

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