Name: Gunpowder Chicken with Dried Red Chillies & Peanuts Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 12 boneless, skinless chicken thighs (about 900g), cut into pieces; 1 tbsp dark soy sauce; 2 tbsp vegetable oil; 15 whole dried bird’s-eye chillies; 1 tsp Sichuan peppercorn, ground; bunch spring onions, cut into 2½ cm pieces; 50g whole roasted peanuts; 5 tbsp dark soy sauce; 2 tbsp Shaohsing rice wine; 4 tbsp Chinese black vinegar; 4 tbsp chicken stock; 1 tbsp caster sugar; 1 tbsp cornflour, mixed into 1 tbsp water

Introduction

Gunpowder chicken is a bold, flavorful dish featuring tender chicken thighs cooked with dried red chillies, Sichuan peppercorns, and crunchy roasted peanuts. This vibrant stir-fry balances spicy, tangy, and savory tastes, making it a perfect choice for those who love a bit of heat and texture in their meals.

The dish shows several pieces of dark brown, glazed chicken wings spread across a large white oval plate. On top and around the chicken, there are light green and white spring onion sticks positioned in a scattered way. Small golden-brown peanuts are sprinkled over the chicken and onions, adding texture. Dried red chili peppers are mixed in among the chicken, adding deep red color contrast. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 boneless, skinless chicken thighs (about 900g), cut into pieces

1 tbsp dark soy sauce

2 tbsp vegetable oil

15 whole dried bird’s-eye chillies

1 tsp Sichuan peppercorn, ground

Bunch spring onions, cut into 2½ cm pieces

50g whole roasted peanuts

5 tbsp dark soy sauce

2 tbsp Shaohsing rice wine

4 tbsp Chinese black vinegar

4 tbsp chicken stock

1 tbsp caster sugar

1 tbsp cornflour, mixed into 1 tbsp water

Instructions

Step 1: Marinate the chicken pieces with 1 tablespoon of dark soy sauce and let them sit for 1 hour to develop flavor. If you’re short on time, you can skip this step, but marinating enhances the taste.

Step 2: In a small bowl, mix together 5 tablespoons dark soy sauce, Shaohsing rice wine, Chinese black vinegar, chicken stock, caster sugar, and the cornflour-water mixture. Set this sauce aside.

Step 3: Heat a wok over medium-high heat and add a small amount of the vegetable oil. Sear the chicken in batches until browned all over. Remove the chicken from the wok and set aside.

Step 4: Snip the stems from the dried chillies and shake out the seeds to reduce some heat. Add the remaining oil to the wok and fry the chillies for 1 minute, shaking the pan constantly to avoid burning.

Step 5: Return the chicken to the wok along with ground Sichuan peppercorns, spring onions, and roasted peanuts. Stir-fry together for 1 more minute.

Step 6: Pour in the prepared sauce and stir-fry for a few minutes until the sauce thickens and coats the chicken evenly. Serve immediately.

Tips & Variations

Remove some or all seeds from the chillies if you prefer less heat but still want the smoky flavor.

Substitute roasted peanuts with cashews for a different nutty crunch.

Use chicken breast if you prefer leaner meat, but thighs remain juicier.

Shaohsing rice wine adds authentic flavor, but dry sherry is a suitable substitute.

FAQs

Can I use fresh chillies instead of dried ones?

Fresh chillies have a different flavor and moisture content; dried bird’s-eye chillies provide a smoky heat that’s key to this dish’s character. However, you can use fresh small red chillies for a similar spiciness—just adjust the quantity to taste.

What if I don’t have Sichuan peppercorns?

Sichuan peppercorns add a unique citrusy, numbing flavor. If unavailable, you can omit them or substitute with a small amount of ground black pepper and a pinch of lemon zest for a hint of brightness, though the flavor won’t be the same.