Sichuan Red Chili Chicken with Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-cooked chicken thighs in a deep red, numbing sauce with fermented bean paste and Sichuan peppercorns. This sichuan-inspired asian ready in about 40 minutes pairs chicken thighs, ground Sichuan peppercorns, doubanjiang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Sichuan cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 12 oz chicken thighs, 1 tsp ground Sichuan peppercorns, 2 tbsp doubanjiang, 3 minced garlic cloves, 1 inch minced fresh ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp granulated sugar. Mix well and marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
  3. Step 3: Stir 1 tbsp cornstarch mixed with 2 tbsp water into the wok, cooking for 1 minute until sauce thickens and coats chicken.
  4. Step 4: Add 1 tbsp chili oil and 1/2 cup chopped green onions, stirring for 1 minute until fragrant.
  5. Step 5: Serve hot with steamed rice, garnishing with extra green onions.

Frequently asked questions

How long does Sichuan Red Chili Chicken with Chili Oil take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan Red Chili Chicken with Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Sichuan Red Chili Chicken with Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan Red Chili Chicken with Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan Red Chili Chicken with Chili Oil?

Sichuan asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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