Gunpowder chicken with dried red chillies & peanuts

Gunpowder chicken with dried red chillies & peanuts

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 15 mins Cook: 10 mins Plus marinating


Serves 6-8 as part of a buffet
This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal306
  • fat17g
  • saturates4g
  • carbs9g
  • sugars4g
  • fibre1g
  • protein29g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g whole roasted peanut

For the sauce

  • 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


  1. Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.

  2. Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2013
This turned out very well. Had difficulty finding the Sichuan peppercorns but got them online eventually.
14th Apr, 2013
Best recipe I've ever tried from internet and signed up to tell you. Used low sodium Tamari, no sodium chicken broth (6 Tb), added 2 sliced & slightly cooked carrots & small amount of chopped precooked broccoli, 4 cloves minced garlic, and a generous handful of cooked rice noodles. Made in 2 batches, one with bird's-eye the other with 2 rehydrated ghost peppers. Husband was ecstatic with the ghost (I could not eat that one - wow!). The small amount of rice noodles really helped tie it all together. Thank You!
laurette64's picture
9th Mar, 2013
Very nice , I reduced the chillies by half to reduce heat , also changed the Soy sauce ratio to 3 tbsp of Dark Soy and 2tbsp of light Soy to reduce intensity.
thunsley's picture
1st Mar, 2013
Delicious! Will definitely make again. I bought the vinegar and wine at our local Asian food shop and thought they were very reasonable. All the family enjoyed this. Top makes
26th Feb, 2013
Very quick and easy. I substituted with leeks, red wine vinegar and chilli flakes, and added Chinese white pepper. It is a tasty variation on my usual chicken dinners.
22nd Feb, 2013
Great recipe, very simple and tasty. A slight warning about the cost of the rice win and special vinegar would be useful, maybe with links to other recipes that an use these up.
21st Feb, 2013
I don't eat poultry or red meat, but this looks fab. Do you think it would work with fish or tofu?
17th Feb, 2013
Oops just worked out how to rate, definitely top marks
17th Feb, 2013
Made this last night and apart from turning out very dark it was fabulous , great heat. I cooked it for two so divided the thighs but kept the same amounts for the sauce. My husband says its on the definite to make again list. For some reason I can't rate it but it would definitely get a 10/10.
badzilla's picture
17th Feb, 2013
A lovely dish but very unhelpful with respect to quantities if cooking for two as a main meal. For a complete review and a picture go to


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?