Szechuan Pepper Chicken from Wok Box features tender chicken pieces stir-fried with bold Szechuan peppercorns, red chili peppers, and aromatic garlic, all coated in a spicy, savory sauce that delivers a vibrant, numbing heat and a glossy, appetizing finish.
Equipments
- Wok
- Chef’s knife
- Cutting board
- Mixing bowls
- Tongs or wok spatula
- Measuring spoons
- Small saucepan (optional, for sauce)
- Serving plate or bowl
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thigh
- 1 tablespoon Szechuan peppercorns
- 4-6 dried red chili peppers
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine (optional)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 green onions
- Salt (to taste)
Szechuan peppercorns provide the distinctive numbing heat essential to authentic Szechuan Pepper Chicken, so sourcing fresh, high-quality peppercorns ensures the dish's bold flavor. Using boneless, skinless chicken thigh instead of breast can add more juiciness and tenderness to your stir-fry. Soy sauce varieties like dark soy sauce and oyster sauce create the rich, savory depth crucial for the sauce's umami profile. Be sure to lightly toast dried red chili peppers to unlock their aroma without overpowering the dish's balance. Your copycat Szechuan Pepper Chicken from Wok Box will deliver vibrant, spicy, and glossy results by precisely layering these key ingredients.
Instructions
- Slice chicken into bite-sized pieces.
- In a bowl, mix chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (optional), 1 tablespoon cornstarch, and a pinch of salt. Set aside to marinate for 15 minutes.
- Roughly chop garlic and slice green onions.
- Toast Szechuan peppercorns in a dry wok until fragrant, then crush lightly.
- Cut dried red chili peppers into halves or thirds, removing seeds if desired.
- In a small bowl, combine remaining soy sauce, dark soy sauce, rice vinegar, oyster sauce, and sugar. Stir to make sauce.
- Heat wok over high heat and add vegetable oil.
- Add marinated chicken and stir-fry until just cooked through. Remove from wok and set aside.
- Add more oil if needed. Add garlic, crushed Szechuan peppercorns, and dried red chili peppers. Stir-fry until aromatic.
- Return chicken to wok, pour in mixed sauce, and stir-fry to coat evenly.
- Toss in green onions and stir for 1 minute.
- Transfer to serving plate or bowl and serve hot.
Substitution
Szechuan Pepper Chicken from Wok Box copycat menu captures authentic bold flavors with tender chicken and the signature numbing heat of Szechuan peppercorns. If you cannot find Szechuan peppercorns, you can substitute with a mix of black peppercorns and ground coriander to mimic the unique zing. For the dried red chili peppers, use fresh chili or chili flakes depending on your heat preference, adjusting quantity yourself accordingly. Shaoxing wine is optional but adds depth; replace with dry sherry or a splash of rice vinegar if unavailable. Using cornstarch helps create the silky sauce texture, so avoid skipping it for the best coating consistency.
Tips
Make sure to toast Szechuan peppercorns in a dry wok until fragrant before crushing to release their unique numbing aroma. Marinate your chicken with soy sauce, cornstarch, and Shaoxing wine to enhance tenderness and flavor during cooking. When stir-frying, maintain high heat and continuously toss ingredients to prevent burning and ensure even cooking. Your sauce mixture should be added quickly after aromatics to coat each piece evenly, achieving a glossy and savory finish.
Nutritions
Szechuan Pepper Chicken provides a balanced source of lean protein from the chicken breast or thigh, essential for muscle maintenance and repair. The dish's combination of Szechuan peppercorns, red chili peppers, and garlic contributes antioxidants and anti-inflammatory compounds that support overall health. Soy sauce and oyster sauce add sodium, so monitor your intake if you're managing blood pressure. Your meal delivers a flavorful experience with moderate calories, making it both satisfying and nutritionally beneficial.
Storage
Store leftover Szechuan Pepper Chicken in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. Consume within 3-4 days to ensure safety and optimal taste. When reheating, use a microwave or stovetop to heat evenly, preserving the spicy, numbing heat and glossy sauce texture for your enjoyment.
Variation or Alternatives
For a variation, you can substitute chicken thighs with firm tofu cubes to create a vegetarian version that still absorbs the spicy, numbing sauce well. Adjust the cooking time to lightly crisp the tofu before adding the sauce to maintain its texture. Swap Shaoxing wine with dry sherry or omit it entirely if unavailable, as this will slightly alter the depth of flavor but keep the dish balanced. You could also toast and grind the Szechuan peppercorns into a powder to infuse your sauce more evenly and intensify the numbing heat in every bite.
Allergies
Szechuan Pepper Chicken contains common allergens such as soy sauce and oyster sauce, both of which include soy and shellfish derivatives potentially triggering allergic reactions. If you have allergies to soy, shellfish, or nightshade family ingredients like chili peppers, it's important to exercise caution when consuming this dish. Always verify ingredient labels and inform your server of any food allergies to ensure your safety.
Why this recipe?
The Szechuan Pepper Chicken from Wok Box is loved for its unique blend of numbing spice and bold, savory flavors that create a memorable taste experience. The dish features tender chicken pieces coated in a crispy batter, tossed with Szechuan peppercorns, chili peppers, and aromatic vegetables, delivering both heat and fragrance. Making a copycat version lets you customize the spice level to your preference while enjoying the authentic Szechuan taste from your own kitchen. Your homemade Szechuan Pepper Chicken can capture the vibrant flavors that make the Wok Box menu item a standout choice for spice enthusiasts.