Szechuan Peppercorn Chilli Chicken with Shaoxing Wine 酒香花椒辣鸡丁
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 3 pcs of boneless chicken thighs, cut into small pieces and marinate with 1 tbsp of light soya sauce for half an hour

  • 1 tbsp Szechuan peppercorns, crushed (you can crushed them with the back of the spoon until it "burst".)

  • 5 dried chillies (soaked in water till soft and cut into small slices with the seeds removed. However, if you prefer very spicy, you can keep the seeds.)

  • 2 tbsp cooking oil
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp pepper
  • 2 tsp sugar
  • ½ tsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 2 tsp corn flour, mixed with 2 tbsp water
  • ¾ tbsp salted soya beans (豆酱)
  • 250ml water
  1. Heat up 2 tbsp of cooking oil in a wok and add in the dried chillies. Saute till aromatic.
  2. Add in the crushed peppercorns, minced garlic and ginger. Stir fried till very aromatic.
  3. Add in the marinated chicken together with the light soya sauce that's used for the marination, followed by the pepper, sugar and shaoxing wine.
  4. Add in the water and dark soya sauce.
  5. Add in the sliced onions. Allow it to simmer on high heat until it boils. Reduce the heat to low and continue to simmer for another 15mins.
  6. Add in the corn flour solution and increase the heat to high again. When the liquid is much reduced and slightly thickened, off the flame.
  7. Garnish as desired and serve hot with rice or congee.
Recipe by Eat What Tonight at