Recipe courtesy of Peaceful Restaurant

Sichuan Thousand Chile Chicken

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  • Level: Intermediate
  • Total: 2 hr 5 min (includes marinating time)
  • Active: 50 min
  • Yield: 4 servings
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2 tablespoons cornstarch

2 tablespoons light soy sauce 

1 tablespoon cooking wine, preferably Shaoxing or a dry white

1/2 tablespoon cayenne powder 

1/4 tablespoon salt

5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes 

Oil, for frying 

1 large russet potato, cut into thin wedges 

1/4 pound string beans, halved and stems trimmed 

2 tablespoons vegetable oil 

4 slices ginger 

3 cloves garlic, sliced 

2 stalks green onion, quartered 

2 cups dried whole chile peppers (preferably Tien Tsin variety), halved

2 tablespoons dried Sichuan peppercorns 

Pinch ground black pepper 

Pinch ground white pepper 


Special equipment:
a deep-fryer
  1. Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
  2. Preheat oil in a deep-fryer to 350 degrees F.
  3. Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
  4. Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
  5. Deep-fry marinated chicken until golden brown. Set aside.
  6. Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
  7. Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.