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Gun Powder Chicken

Erwan Heussaff

Szechuan style chicken at home is easier than you think



  • Peanut oil
  • 350 grams boneless skinless chicken thighs
  • 7 dried chilies
  • 1 teaspoon soy sauce
  • 1/4 cup soy sauce
  • 1/4 cup black vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon powdered sichuan pepper
  • 1/2 teaspoon cornstarch mixed in with 1 tablespoon water
  • 1/3 cup chicken stock
  • 1/3 cup spring onions
  • 2 tablespoons rice wine
  • 1/4 cup peanuts
  • Spring onions to garnish

Let's get Cooking...

  1. In a wok, fry off your chopped chicken with 1 teaspoon of soy sauce, until 3/4 cooked (about 6 minutes.
  2. Remove the chicken from the wok. Add in about 1 teaspoon of peanut oil. Cut open your chilies and place them in the wok for 2 minutes until they start smoking slightly. Add the chicken back in.
  3. Mix the soy sauce, vinegar, white sugar, Sichuan pepper, cornstarch mix and chicken stock together. Dump in the wok and let come to a simmer and thicken.
  4. Add in the rice wine and let simmer for an additional 2 minutes.
  5. Toss in your peanuts and spring onions. Mix everything together.
  6. Plate and top with spring onions.