• Chacha

Crispy and Sticky Sichuan Chicken

This Crispy and Sticky Sichuan Chicken recipe is quite similar to the previously posted Sichuan Chicken recipe, but with additional steps, which makes it harder but better.

You can use chicken breast or skinless and boneless chicken thighs, the only difference being that thighs will be juicier.

I prefer to add the onion and bell pepper towards the end so they are still a little crisp.

Ingredients for 2 portions

  1. For the marinade/batter:

  2. 1 chicken breast

  3. 1 tablespoon of soy sauce

  4. 2-3 tablespoons of corn starch

  5. 1 egg

  6. 1 teaspoon of sugar

  7. For the sauce:

  8. 1 onion

  9. 1 bell pepper

  10. A thumb size piece of ginger

  11. 1 teaspoon of Sichuan pepper

  12. 2 garlic cloves

  13. 1 tablespoon of Gochujang, or any of your favorite spicy sauce (it depends on how spicy you like your food)

  14. 1 tablespoon of ketchup

  15. Half a tablespoon of rice or white vinegar

  16. 1 tablespoon of soy sauce

  17. 1 teaspoon of sugar

  18. Half a teaspoon of corn starch

  19. A splash of sesame oil


  1. Cut the chicken into bite size pieces.

  2. Mix one tablespoon of soy sauce, the egg, the sugar and 2 to 3 tablespoons of corn starch (it depends of the egg size, you want a quite liquid batter/marinade), and add the chicken. Marinate for 30 minutes.

  3. Roughly chop the onion and bell pepper.

  4. Grate the ginger, crush the garlic and Sichuan pepper, and reserve it for the stir frying.

  5. Mix in a bowl the Gochujang, ketchup, vinegar, soy sauce and sugar.

  6. Preheat your deep-fryer to 170°C (or 340°F) and deep-fry the chicken in two batches for 3 minutes each.

  7. Then rise the heat of the deep-fryer to 190°C (or 375°F) and fry the chicken again for 2 minutes or until nicely golden-brown and crisp. Drain the chicken and reserve it for when the sauce is ready.

  8. Preheat a pan on high heat with 2 tablespoons of oil.

  9. Add the ginger, garlic and Sichuan pepper and cook for one minute.

  10. Add the sauce mix and the onion and bell pepper and mix well.

  11. Cook for 3 more minutes and the mixture of half a teaspoon of corn starch and a teaspoon of water, to thicken the sauce.

  12. When the sauce has the thickness of your choice, add the chicken and cover it in sauce. Serve right away.

Enjoy 😉

A nice rice bowl of Crispy and Sticky Sichuan Chicken topped with sesame and scallion


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