Twice-Cooked Chicken
回锅鸡
A chicken twist on Sichuan's famous Twice-Cooked Pork — boiled then stir-fried chicken with doubanjiang, leeks, and that signature red oil.
📋 Ingredients
What Is Twice-Cooked Chicken?
💡 Ingredient Notes: Twice-Cooked Chicken (回锅鸡, huí guō jī) is a clever twist on Sichuan's famous Twice-Cooked Pork (回锅肉). The 'twice-cooked' technique means the meat is boiled first (to cook it through and remove impurities), then stir-fried with the bold Sichuan flavorings: doubanjiang (fermented chili bean paste), sweet bean paste, garlic shoots, and leeks. Using chicken instead of pork makes it lighter, but the dish keeps all that iconic Sichuan intensity — the deep red color, the layered heat, the satisfying char. A great way to enjoy Sichuan flavors with leaner meat.
Ingredients You'll Need
For the Chicken
- 500g (1 lb) boneless, skinless chicken thighs
- 1 thumb ginger, sliced
- 2 scallions
- 1 tbsp cooking wine
- Water for boiling
For the Stir-Fry
- 3 tbsp cooking oil
- 2 tbsp doubanjiang (豆瓣酱)
- 1 tbsp sweet bean paste (甜面酱) — optional
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 leek (or 2 large scallions), white and light green parts sliced diagonally
- 1 bunch garlic shoots or green pepper, cut into pieces
- 4 cloves garlic, sliced
- 1 thumb ginger, sliced
📝 Instructions
First cook — boil
Place the chicken thighs in a pot with ginger, scallions, cooking wine, and enough water to cover. Bring to a boil, then simmer for 12-15 minutes until cooked through. Remove the chicken and let cool. Save the broth for soup — it's delicious. Slice the cooled chicken into thin pieces.
Render and crisp
Heat 2 tablespoons oil in a wok over medium-high heat. Add the chicken slices and stir-fry for 2-3 minutes until they start to brown and curl — the edges should be slightly crisp. Remove and set aside.
Build the flavor base
Add 1 more tablespoon oil to the wok. Reduce heat to medium. Add the doubanjiang and sweet bean paste. Fry for 1-2 minutes, pressing and stirring, until the oil turns deep red and the paste smells roasted. This step is essential — raw doubanjiang is harsh; cooked, it's complex.
Add aromatics
Add the garlic, ginger, and garlic shoots (or green pepper). Stir-fry for 1 minute until fragrant and the vegetables are slightly charred.
Combine
Return the chicken to the wok. Add soy sauce and sugar. Stir-fry vigorously for 1-2 minutes until every piece is coated in the glossy red sauce. Add the leek pieces at the very end — they should wilt but stay bright green.
Serve
Transfer to a plate and serve immediately with steamed rice. The dish should be intensely flavored, glossy red, with the chicken tender and the vegetables crisp-tender.
💡 Pro Tips
- 💡💡 Fry the doubanjiang patiently. This 1-2 minutes of frying is what develops the deep, complex flavor. Raw doubanjiang tastes harsh and bitter; cooked, it's the soul of Sichuan cuisine.
- 💡💡 Use chicken thighs, not breasts. Thighs stay juicy and tender through the double cooking. Breasts will dry out.
- 💡💡 Don't overcook in the first boil. 12-15 minutes is plenty — the chicken finishes cooking in the stir-fry. Overcooked chicken becomes dry.
- 💡💡 Add leeks at the very end. They should be bright green and slightly crisp, not soft and wilted.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use the traditional pork instead? Yes — use 500g pork belly or pork shoulder. The technique is identical. This chicken version is lighter but just as flavorful.
How spicy is this? Spicy but not extreme. The heat comes from doubanjiang, which is savory-spicy rather than fiery. Reduce the amount for less heat.
What can I substitute for doubanjiang? It's hard to substitute — doubanjiang is essential for authentic Sichuan flavor. If you must, use a mix of gochujang (Korean chili paste) and miso, but the result won't be the same.
