Sichuan spicy chicken with rolled rice noodles

Ingredients

• 1 (about 1.5 kg)chicken, butterflied and halved lengthways
• 200 gshiitake mushrooms
• 2 bunchesbok choy, halved lengthways
• 2 tbspneutral-flavoured oil
• 400 grolled fresh rice noodles
• 1 tbspgarlic chives, coarsely chopped
• 180 ml (¾ cup)oyster sauce
• 2 tbspsoy sauce
• 2 tbspShaoxing wine
• 1 tsp, plus extra to servecrisp chilli oil
• 2garlic cloves, crushed
• 1 tspSichuan peppercorns, coarsely crushed

Instructions

1. 1

   Marinate the chicken

   Preheat the oven to 220°C fan-forced. Mix the oyster sauce, soy sauce, Shaoxing wine, chilli oil, garlic and Sichuan peppercorns in a large bowl. Add the chicken, turn to coat, then leave at room temperature for 30 minutes.

2. 2

   Roast the chicken

   Put the mushrooms in a large roasting pan and place the chicken on top. Pour 200 ml water around the chicken and roast for 25–30 minutes, until golden and the juices run clear when the thickest part of the thigh is pierced. Rest for 10 minutes.

3. 3

   Blanch the bok choy

   While the chicken roasts, blanch the bok choy in salted boiling water for 2–3 minutes, until just tender. Drain.

4. 4

   Crisp the noodles

   Heat the oil in a large frying pan over high heat. Add the noodles and cook for 5–6 minutes, turning them until golden and crisp.

5. 5

   Arrange and serve

   Arrange the chicken, mushrooms and bok choy on a large serving platter and drizzle over the resting juices. Scatter with garlic chives and serve with the rice noodles and extra chilli crisp oil on the side.

What is Sichuan spicy chicken with rolled rice noodles?

This is a roast chicken dinner built around a bold, savoury glaze, with Sichuan peppercorns and chilli oil adding aromatic heat. Sichuan cooking is known for its distinctive use of chilli and Sichuan pepper, while this version pairs those flavours with oyster sauce, Shaoxing wine and a whole roast chicken.

The combination makes a generous platter meal: tender chicken and mushrooms alongside briefly blanched greens, with rice noodles crisped separately for contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 49g protein, 53g carbs, 38g fat.

The chicken provides most of the protein and a substantial share of the fat, while the rice noodles supply most of the carbohydrates. Oyster sauce, soy sauce and chilli oil add further sodium and fat; balance the plate with a generous share of bok choy and mushrooms.

The glaze and chicken

Glaze: Oyster sauce supplies savouriness and body, while soy sauce and Shaoxing wine deepen the flavour. Crushed garlic, chilli oil and Sichuan peppercorns bring the fragrant, warming edge.

Marinating: Give the chicken the full 30 minutes at room temperature, turning it so the glaze reaches all sides. The recipe roasts it over shiitake mushrooms, with water in the pan to create the cooking juices.

Roasting cues

Doneness: The stated roasting time is 25–30 minutes, but use the recipe’s cue as well: the chicken should be golden and its juices should run clear when the thickest part of the thigh is pierced.

Resting: Leave the chicken to rest for 10 minutes before arranging the platter. This also gives you the juices to drizzle over the chicken, mushrooms and bok choy.

Crisp noodles without losing their texture

Noodles: Cook the rolled fresh rice noodles in a large frying pan over high heat for 5–6 minutes, turning them until golden and crisp. Use the full 2 tablespoons of neutral oil as directed.

Timing: Crisp the noodles while the chicken rests so they can go straight to the table with their contrast of browned edges and softer centres.

Bok choy and serving

Bok choy: Blanch it in salted boiling water for just 2–3 minutes, then drain. It should be tender but still hold its shape on the platter.

To serve: Set out extra chilli crisp oil on the side so everyone can add more heat. The chicken, mushrooms and greens make this a complete centrepiece; extra vegetables can be served alongside if desired.

Choosing the ingredients

Fresh noodles: Rolled fresh rice noodles are used here rather than dried noodles. Keep them separate from the chicken until serving so their crisped texture remains distinct.

Peppercorns: Coarsely crush the Sichuan peppercorns to release their aroma while leaving some texture in the glaze. Neutral-flavoured oil lets the noodles brown without adding another strong flavour.

Recipe notes & tips

• Turn the chicken in the glaze so the coating reaches both sides.
• Keep the bok choy in the boiling water only until just tender.
• Use a large frying pan so the noodles have room to crisp as you turn them.
• Rest the chicken for the full 10 minutes before serving.
• Serve the extra chilli crisp oil separately so diners can adjust the heat.

Variations

• More heat: Offer extra chilli crisp oil at the table.
• Milder glaze: Leave out the extra chilli oil when serving.
• Other mushrooms: Use another variety in place of shiitake.
• Greener platter: Add more bok choy alongside the chicken.
• Noodle texture: Turn the noodles gently to keep some pieces in larger folds.

Common mistakes to avoid

• Skipping the marinade: Leave the chicken in the glaze for the full 30 minutes.
• Overcooking the greens: Blanch the bok choy for only 2–3 minutes, until just tender.
• Serving noodles too soon: Cook them while the chicken rests so they stay crisp.
• Cutting into the chicken immediately: Rest it for 10 minutes before serving.
• Guessing at doneness by time alone: Check that the chicken is golden and its thigh juices run clear when pierced.

How to store

Refrigerate leftover chicken, mushrooms, bok choy and noodles in separate airtight containers for up to 3 days. Reheat the chicken and vegetables until piping hot; re-crisp the noodles in a frying pan, as they soften in storage.

Frequently asked questions