Sichuan Spicy Chicken with Rolled Rice Noodles
Jun 28, 2025 03:05 AM
This easy, oven-baked Sichuan chicken with noodles has spice and everything nice. Plus, it's ready in less than 60 minutes.
Craving a winter warmer? This Sichuan pepper spicy chicken brings the heat and has the oven doing all the heavy lifting.
Whole, butterflied chicken is marinated in a salty, spicy glaze and placed on a bed of shiitake mushrooms. The result is an umami-packed sauce full of depth and complexity — perfect for spooning over crisp rice noodles and just-blanched bok choy.
This spicy chicken dish comes topped with crunchy chilli oil and garlic chives for extra bite, ticking all the boxes of winter cooking: savoury, comforting and hearty.
Ingredients:
- 1 chicken (about 1.5kg), butterflied and halved lengthways
- 200 gm shiitake mushrooms
- 2 bunches bok choy, halved lengthways
- 2 tbsp neutral-flavoured oil
- 400 gm rolled fresh rice noodles
- 1 tbsp coarsely chopped garlic chives
Glaze
- 180 ml (¾ cup) oyster sauce
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp crisp chilli oil, plus extra to serve
- 2 garlic cloves, crushed
- 1 tsp Sichuan peppercorns, coarsely crushed
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
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