I have been involved in Chinese cooking for years, and Cantonese and Sichuan cuisine are my favorites. Today, I want to share one of the fusion recipes I recently created: a spicy garlic chicken that combines both flavors into one dish.

The subtle flavors of Cantonese cooking blend with the bold characteristics of Sichuan cuisine, resulting in a unique flavor combination in this spicy garlic chicken. I’m eager to share this new recipe with you!

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Key ingredients and why they are included

• Boneless skinless chicken thighs: Chicken thighs are preferred for their juiciness and tenderness, while chicken breast is leaner but less tender. Today, I am using what is available in my fridge: chicken thigh meat.
• Light soy sauce: Soy sauce adds saltiness and umami to the chicken. It also helps tenderize the chicken during marination with its mild acidity.
• Oyster sauce is both savory and sweet. It is a staple seasoning in Cantonese cuisine, and its flavor blends very well with Doubanjiang, the spicy chili paste widely used in Sichuan cuisine.
• Cornstarch helps create a protective layer on the chicken’s exterior, keeping it from getting tough, even if it’s slightly overcooked when pan-fried.
• I love garlic’s flavor. In this spicy garlic chicken recipe, I sautéed fresh garlic and added some crispy fried garlic at the end of the cooking. Fried garlic has a different texture and flavor than fresh garlic, with a distinct aroma and taste.
• Doubanjiang (Spicy Fermented Bean Paste): This iconic Sichuan ingredient has spicy, salty, and fermented flavors. It provides the dish with its signature heat and umami richness. Store-bought spicy garlic sauce or chili garlic sauce can be used as a substitute if unavailable.
• Sichuan peppercorns (Optional): A hallmark of Sichuan cuisine with its signature numbing sensation (ma la). Sichuan food wouldn’t be complete without it!

Step-by-step instructions on how to prepare Spicy Garlic Chicken

Below are the step-by-step instructions for the Spicy Garlic Chicken:

1. Cut the boneless, skinless chicken thighs into bite-sized pieces. Combine the chicken with light soy sauce, cornstarch, Shaoxing wine, salt, ground white pepper, and vegetable oil. Marinate it in a mixing bowl for 20 minutes or longer.

2. Heat some vegetable oil over medium heat to pan-fry the chicken pieces in a single layer. Pan-fry the chicken until golden brown on each side, which takes about two to three minutes per side, then remove from the pan. Please avoid overcooking to ensure you get juicy chicken.

3. Heat vegetable oil in a large skillet or pan over medium-high heat. Add the Sichuan peppercorns and let them release their flavor for about one minute over low heat. Remove the peppercorns. (If you use ground Sichuan peppercorns, you can omit this step.)

4. Use the peppercorn-infused oil to sauté the garlic, ginger, doubanjiang, and dried chili peppers until fragrant. Fry for half a minute until it becomes aromatic. Next, add the sesame oil and oyster sauce.

5. Return the fried chicken to the pan to combine with the sauce. Mix well to ensure the chicken is fully coated. Transfer it to a serving plate.

6. Sprinkle with fried garlic and sesame seeds. Garnish the chicken with green onions and red chili. Serve hot with steamed rice or noodles.

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Spicy Garlic Chicken

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make this easy Spicy Garlic Chicken with bold Sichuan and Cantonese flavors! It’s spicy and savory, perfect with rice or noodles.

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Ingredients

Marinate the chicken

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1 tbsp light soy sauce
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 2 tbsp vegetable oil

Sauce

• 2 tbsp vegetable oil
• 1 tsp Sichuan peppercorns
• 1 tbsp garlic. minced
• 1/2 tbsp ginger, minced
• 1 dried red chilies, cut into short sections
• 1 tbsp doubanjiang
• 1 tbsp oyster sauce
• 1 tsp sesame oil (for finishing)
• 1/4 cup water

Others

• 1 tbsp fried garlic
• Sliced green onions, red chili strips, and
• Toasted sesame seeds for garnish

Instructions

1. Cut the boneless, skinless chicken thighs into bite-sized pieces. 
2. Mix with light soy sauce, cornstarch, Shaoxing wine, salt, ground white pepper, and vegetable oil. Marinate in a mixing bowl for 20 minutes.
3. Heat some vegetable oil over medium heat to pan-fry the chicken pieces in a single layer. Pan-fry the chicken until golden brown on each side, which takes about two to three minutes per side, then remove from the pan.
4. Heat vegetable oil in a large skillet or pan over medium high heat. Add the Sichuan peppercorns and let them release their flavor for about one minute over low heat. Remove the peppercorns. 
5. Use the remaining oil to sauté the garlic, ginger, doubanjiang, and dried chili peppers until fragrant. Fry for half a minute to release its flavor. Next, add the oyster sauce,
6. Return the cooked chicken to the pan to combine with the sauce. Stir well to coat the chicken. 
7. Drizzle with sesame oil, add the fried garlic, and toss to combine.
8. Garnish with chopped green onions, red chili, and sesame seeds. Serve hot with steamed rice or noodles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)
• 
  Soeos Authentic Szechuan Peppercorns (4 Ounces), Grade A Red Peppercorns, Sichuan Peppercorns, Chinese Peppercorns, Less Seeds, Szechuan Flavor Peppercorns, Szechuan Pepper for Mapo Tofu
• 
  Lee Kum Kee Chili Bean Sauce (Toban Djan) (13 oz.)

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 817Total Fat: 46gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 193mgSodium: 1686mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 76g

This data was provided and calculated by Nutritionix on 24/2/2025

Tips on how to make the best Spicy Garlic Chicken

• If you don’t have Doubanjiang, substitute spicy garlic sauce, chili oil, sweet chili sauce, and more soy sauce. These items are available in most Asian grocery stores.
• Add vegetables like bell peppers, broccoli, or snap peas if you prefer a more balanced meal. Otherwise, serve with a side of stir-fried vegetables.
• Please adjust the spice level by changing the amount of red pepper flakes or serrano peppers. For a spicier kick, you can saute the garlic in Sichuan chili oil (the familiar brand is Lao Gan Ma).
• If you like crispy chicken, deep-frying it instead of pan-frying. However, this method requires more oil and may be less healthy. It is also more work if you do it at home.
• You can make it gluten-free by using tamari instead of soy sauce.
• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

What to serve with Spicy Garlic Chicken?

Since the chicken is spicy, I recommend serving it with simple vegetables. Stir-fried bok choy or mixed vegetables work well. I also like to include soup in the meal. One of my favorites is a Chinese herbal soup. Finally, serving the chicken with plain rice is the best option, as it balances the richness and heat of the chicken.