I still remember the first time I attempted Bà Jiào Jī—literally “Overlord Chicken”—in my tiny, slightly chaotic kitchen. The name sounded intimidating, and frankly, the pile of raw chicken, fresh chilies, and spices in front of me felt like a challenge issued by the culinary gods. The aroma of fresh garlic, ginger, and fiery chilies hit me before the oil even smoked. I had one of those moments where I paused and just inhaled deeply, thinking, Yes… this is why I cook.
Bà Jiào Jī is all about boldness. Every bite punches you with smoky, spicy, slightly sweet, and deeply savory flavors. And the chilies? Don’t be scared—they’re not just for heat; they’re aromatic, almost perfuming the chicken as it cooks. The first time I made this, my entire kitchen smelled like a bustling Sichuan street market, and I couldn’t stop sneaking tastes straight from the pan. My cat, bless her, gave me judgmental side-eyes as if to say, Humans, really…
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min | 25 min | 40 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Fiercely flavorful with a smoky, spicy kick that keeps you coming back.
- One-pan wok cooking—perfect for messy, addictive weeknight meals.
- Impresses friends and family with seemingly complex flavors but actually simple steps.
- The leftovers? Still bold, still satisfying, and even a touch better after a day in the fridge.
Grab These (Ingredients)
Chicken & Marinade:
- 1 lb chicken thighs, cut into bite-sized cubes
- 1 tbsp soy sauce
- 1 tbsp rice wine or Shaoxing wine
- 1 tsp cornstarch
Stir-Fry & Sauce:
- 3 tbsp vegetable oil
- 10–15 dried red chilies, halved
- 1 tsp Sichuan peppercorns, toasted
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp dark vinegar
- Optional: a handful of toasted peanuts for crunch
Let’s Make It
First, marinate the chicken with soy sauce, rice wine, and cornstarch for about 10 minutes. While it rests, toast the Sichuan peppercorns lightly in your wok—don’t inhale too close, unless you want your sinuses to tingle (totally worth it).
Heat oil in the wok until it shimmers. Toss in the dried chilies and garlic-ginger mix. Listen to the sizzle—it’s a sound that makes every cook’s heart flutter. Add the chicken and stir-fry over high heat until golden brown and slightly crispy. The smell? Absolutely intoxicating. Add soy sauce, sugar, and dark vinegar; stir quickly to coat every piece.
Finally, toss in green onions and optional peanuts. Step back, inhale, and marvel at your creation. The sauce is thick, glossy, and spicy-sweet, clinging to every cube of chicken like it knows its destiny. Every bite is a little fiery adventure, a crunchy, aromatic celebration in your mouth.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~460 kcal |
| Protein | 33g |
| Carbs | 10g |
| Fat | 32g |
| Fiber | 2g |
| Sugar | 4g |
Note: Estimates—my eyes and taste buds are my primary tools.
Variations & Add-Ins
- Add extra chilies for a fiery “dragon” version.
- Toss in bell peppers or bamboo shoots for texture and color.
- Vegetarian twist: firm tofu cubes instead of chicken; fry lightly to maintain crispness.
Serving Ideas
Serve over steamed rice. I love quick stir-fried greens on the side to balance the bold heat. It’s perfect with a simple cucumber salad to cool down the tongue after a few bites of spicy chicken. Friends always beg me for seconds—the chili aroma is addictive.
Storage & Reheating
Store in an airtight container for up to 2–3 days. Reheat in a hot skillet; add a splash of water if the sauce thickened too much. Avoid microwaving unless you don’t care about crispness—high heat keeps that golden, slightly crunchy exterior.
My Two Cents
Toast the peppercorns and chilies. It transforms the dish from “good” to “legendary.” And don’t skip the vinegar—it balances the heat perfectly and makes every bite zing.
You Asked, I’m Answering
Q: Can I make it less spicy?
A: Reduce the dried chilies or remove the seeds. Still flavorful, just less fire.
Q: Can I prep ahead?
A: Marinate chicken in advance. Cook fresh—aromas don’t travel well, and your kitchen deserves that moment of glory.