Salty and fiery, this classic recipe is the perfect way to showcase the tongue-numbing flavor of our Sichuan Peppercorns, which are known for the complexity and heat they bring to dishes.

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Dry-Fried Chicken with Chiles and Szechuan Peppercorns
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 2 Celery Stalks, sliced on the bias into 1/2-inch pieces

  • 3 Scallions, sliced on the bias into 1/2-inch pieces

  • 2 Cloves Garlic, very thinly sliced

  • Kosher Sea Salt Flakes

  • 1/4 Cup Cooking Oil

  • 1 Pound Boneless, Skinless Chicken Meat, cut into 1-inch pieces

  • 8 Small Red Dried Chiles

  • 1 Teaspoon Coarse Ground Szechuan Peppercorns

  • 1 1/2 Tablespoons Chile Bean Paste

  • 1 Tablespoon Shaoxing Rice Wine, or dry sherry

  • 1 Teaspoon Dark Soy Sauce

  • 2 Teaspoons Sesame Oil

  • 2 Cups Cooked White Rice


  1. Place celery, scallions and garlic in medium bowl. Season with salt, toss to combine and set aside.

  2. Heat oil over high heat in wok or large frying pan. When smoking, add chicken and cook until no longer releasing water, about 5 minutes. Add chiles and peppercorns and cook until fragrant, about 15 seconds.

  3. Reduce heat to medium. Add chile paste and continue cooking until oil is burnished, about 10 seconds. Add wine, soy sauce and 1/2 teaspoon salt. Continue cooking, stirring often, until chicken is dry, 10 to 15 minutes.

  4. Add celery, scallions and garlic and cook until just tender, about 2 minutes. Remove from heat and add sesame oil. Taste and adjust seasonings, if needed. Stir and serve over white rice.