Sichuan Pepper Chicken

Sichuan Pepper Chicken

This **Spicy Sichuan Three-Yellow Chicken Stir-Fry** is a bold and flavorful dish that combines tender chicken, hearty potatoes, and vibrant peppers in a rich, aromatic sauce. The dish gets its signature heat from fresh Sichuan peppercorns and dried chili peppers, while **Pixian bean paste** adds a deep, umami-packed base. Smaller chicken pieces absorb the spices better, ensuring every bite is packed with flavor. A splash of **Chinese wine** enhances the dish’s complexity, while a slow simmer allows the potatoes to soak up the spicy, savory broth. For extra heat, break open the dried chilies or add Sichuan peppercorn powder. Perfect served over rice, this stir-fry delivers a mouthwatering balance of spice, savoriness, and texture—ideal for those who love **authentic Sichuan cuisine** with a satisfying kick!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
three-yellow chicken
500g
🥩
potatoes
300g

The aromatics

🧅
pointed peppers
100g
🧅
red peppers
100g

The sauce & seasonings

🧂
fresh Sichuan peppercorns
1 tbsp
🧂
dried chili peppers
1 tbsp
🧂
ginger
10g
🧂
scallions
50g
🧂
Chinese wine
1 tbsp
🧂
water
120ml
🧂
Pixian bean paste
2 tbsp

Instructions

1. Step 1

Step 1
Cut the three-yellow chicken, potatoes, pointed peppers, and red peppers into pieces.

2. Step 2

Step 2
Clean and dry the three-yellow chicken, then chop it into your desired size. Make sure the pieces are not too large, as smaller pieces absorb flavor better.

3. Step 3

Step 3
For the seasoning, use a handful of fresh Sichuan peppercorns, a small handful of dried chili peppers, and several slices of ginger and scallions. If you prefer a stronger flavor, you can double the amount of Sichuan peppercorns and dried chili peppers, and add some dried Sichuan peppercorn powder to enrich the flavor.

4. Step 4

Step 4
Heat some oil in a wok and stir-fry the sliced ginger and scallions until fragrant, then add a large spoonful of Pixian bean paste and stir-fry until fragrant.

5. Step 5

Step 5
Add the chicken pieces and stir-fry until they are lightly browned.

6. Step 6

Step 6
Add a splash of Chinese wine to the chicken and stir-fry until the chicken is cooked through. Note: If using a shallow pan, the wine may ignite, so be careful.

7. Step 7

Step 7
Add a bowl of water to the pan.

8. Step 8

Step 8
Add the Sichuan peppercorns and dried chili peppers to the pan. If you prefer a spicier flavor, you can break the dried chili peppers into pieces and add them to the pan along with the seeds.

9. Step 9

Step 9
Add the potato pieces to the pan.

10. Step 10

Step 10
Add salt, sugar, and light soy sauce to taste, but be careful not to add too much salt, as the Pixian bean paste is already salty.

11. Step 11

Step 11
Reduce the heat to low and simmer the mixture.

12. Step 12

Step 12
Once the potatoes are cooked through and can be pierced with a fork, add the red peppers and stir-fry until they are tender. The sauce should have thickened by this point.

13. Step 13

Step 13
Once the red peppers are cooked, add the pointed peppers and stir-fry until they are tender, then turn off the heat.

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