• hot
  • local/Asian
  • savory
  • spicy
Sichuan Chicken


  • 4 cups cooked chicken cubed (seasoned with salt, pepper, ginger juice to taste)
  • 15 dry red whole chillies (cut in half)
  • 2 tablespoons chopped garlic
  • 1 cup roasted cashew nuts


  • Combine vinegar, sugar, dark soya sauce and 3 tablespoons Chinese cooking wine
  • 3 tablespoons cornstarch dissolved in cup of water
  • 6 tablespoons corn oil
  • 3 cups chicken stock
  • 1 tablespoon Sichuan chili (optional)


  1. Heat the wok with oil, brown the red chillies until you smell a strong chili fragrance.
  2. Stir in the chopped garlic.
  3. Immediately add in the chicken and the sauce, continue to stir fry until the liquid begins to caramelized (be careful not to burn it).
  4. Add in chicken stock and bring to a boil. Taste the sauce to see if it needs additional soya sauce, sugar, cooking wine or vinegar.
  5. Once it is to taste, thicken the sauce with the corn mixture. Top it off with roasted cashew nuts and serve.
  • Chinese
  • asian
  • chicken
  • sichuan chicken
  • szechuan chicken