Recipe information:


Szechuan Spicy Chicken


  • RWA Chicken Drumette
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 10-15 dried red chilies, whole
  • 1 tablespoon Szechuan peppercorns
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1/2 cup roasted peanuts
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 scallions, chopped


  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chili paste (doubanjiang or similar)
  • 1/4 cup chicken broth or water


  1. Cut the chicken drumette into pieces and clean by them rinsing them under cold water, then pat dry with paper towels.
  2. In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15 minutes.
  3. Mix all the sauce ingredients in a small bowl and set aside.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the dried red chilies and Szechuan peppercorns, stir-frying until they become aromatic, about 1-2 minutes.
  6. Add the marinated chicken legs to the skillet and brown them on all sides. This will take about 5-7 minutes.
  7. Reduce the heat to medium and cover the skillet, allowing the chicken to cook through. This will take about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  8. Add the minced garlic and ginger, and stir-fry for another minute.
  9. Add the green and red bell peppers, and continue stir-frying until the peppers are tender-crisp.
  10. Pour in the prepared sauce and mix well, cooking for another 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.
  11. Stir in the roasted peanuts and chopped scallions, mixing everything together.
  12. Remove from heat and serve hot with steamed rice.
  13. Enjoy your Szechuan Spicy Chicken!