Sichuan-Style Potato Chicken
Tender chicken pieces and soft potatoes stir-fried with aromatic spices in a savory, slightly numbing sauce. A comforting homestyle dish that's quick to pull together for weeknight dinners.
Story
This classic Chinese home cooking dish combines juicy chicken with buttery potatoes. The key is getting a good sear on the chicken first, then letting everything simmer until the potatoes become wonderfully soft and absorb all the savory flavors.
Ingredients
chicken thighs
400g, boneless, cut into 2-inch pieces
potatoes
2 medium, cut into滚刀块 (rolling wedge pieces)
vegetable oil
4 tablespoons
Sichuan peppercorns
1 teaspoon
dried red chilies
4-5 pieces
green onions
3 stalks, white and green parts separated
ginger
1 inch, finely minced
garlic
3 cloves, minced
soy sauce
2 tablespoons
cooking wine
1 tablespoon
water
1/2 cup
Instructions
1
Prep your ingredients
Cut chicken thighs into bite-sized pieces and rinse briefly. Cut potatoes into rough wedge shapes (滚刀块) – roughly 1.5 inch pieces with irregular edges for better sauce cling. Finely mince the ginger and garlic. Snip the dried chilies in half if you like more heat, or leave whole for milder flavor.
2
Bloom the aromatics
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add Sichuan peppercorns and let them sizzle for 15 seconds until fragrant. Add the white parts of green onions, ginger, and dried chilies. Stir for 30 seconds until very aromatic – don't let the garlic burn.
3
Sear the chicken
Add chicken pieces in a single layer. Let them cook undisturbed for 1-2 minutes to develop a golden crust, then flip and cook another minute. Pour in the cooking wine around the edges to deglaze, and add half the soy sauce for color. Toss everything together and cook 1 more minute.
4
Braise until tender
Add potato pieces and the remaining soy sauce. Pour in the water, bring to a gentle boil, then reduce to medium-low. Cover and let simmer for 12-15 minutes, stirring occasionally, until potatoes are fork-tender and chicken is cooked through.
5
Finish and serve
Once the sauce has reduced to a thick, glossy coating (you want it clinging to the potatoes, not swimming), sprinkle in the green onion tops. Give it a final toss and serve immediately over steamed rice.
