Sichuan-style Chicken with Chilli Bean Sauce is a modern Asian Fusion recipe (from America) for a chicken dish served in a chilli bean paste and Sichuan pepper-based sauce. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Sichuan-style Chicken with Chilli Bean Sauce.
This recipe is based on an American interpretation of Sichuan Chicken with Chilli Bean Sauce which I’ve modified to add a few more traditional Sichuan ingredients.
Ingredients:
For Chicken and Marinade
600g (1 1/3 lbs) chicken, sliced into strips
4 tsp Shaoxing rice wine (or dry sherry)
4 tsp cornflour (cornstarch)
For the stir-fry Sauce:
4 tbsp dark soy sauce
2 tsp light soy sauce
1 tsp brown sugar
2 tsp cooking wine
¼ tsp Sichuan peppercorns, pounded in a mortar
For the Stir-fry:
2 tbsp chilli bean sauce (either traditional chilli bean sauce or Quick Doubanjiang)
2 tbsp fresh ginger, chopped
2 tbsp garlic, chopped
95g (1 cup) red bell pepper, sliced
40g (1 cup) mangetout (snow peas)
3 tbsp groundnut (peanut) oil
Method:
In a small bowl, form a smooth slurry from the cornflour (cornstarch) and the rice wine. Add the chicken strips to a bowl, pour over the marinade and toss to coat. In a separate bowl, mix all the ingredients for the stir fry sauce and beat to combine. Set the chicken aside in the refrigerator to marinate for 20-40 minutes.
Heat the oil in a wok until smoking. Add the chicken and fry until the pieces are golden on one side. Stir fry from this point until they are 90% done. Remove the chicken with a slotted spoon and set aside on a plate.
Add the ginger and garlic to the wok. Stir-fry for a few seconds then add the sliced bell peppers and the mangetout (snow peas). When the vegetables are beginning to char in places add the chilli bean sauce. Stir fry to mix, adding a little more oil if needed.
Return the chicken to the wok and mix well to combine. Pour over the stir-fry sauce and stir-fry for 1 minute, until the chicken pieces are cooked through.
Transfer to a warmed serving dish and serve accompanied by rice.
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