CookNotedRecipes worth remembering
← Back to all recipes
Chicken Liver with Onion and Pepper

Chicken Liver with Onion and Pepper

Classic Sichuan-Style Chicken Liver with Onions and Bell Peppers

This traditional Chinese stir-fry transforms humble chicken liver into a restaurant-quality dish with the perfect balance of tender protein and aromatic vegetables. The secret lies in the velvet-smooth marinade and that signature glossy sauce that coats every morsel. Master this technique and you'll have a go-to recipe that brings authentic wok hei to your home kitchen.

ChineseAsianDinnerComfort FoodQuick Meals
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultymedium

Ingredients

Marinating

  • 12 ozfresh chicken liver, cleaned and sliced 1/4 inch thick
  • 2 tspShaoxing wine (or dry sherry as substitute)
  • ½ tspfine sea salt
  • 1½ tspcornstarch, for velveting

Sauce

  • ¼ cupchicken broth, low sodium preferred
  • 1 tbspShaoxing wine (or dry sherry)
  • 1 tbsplight soy sauce, quality brand recommended
  • ½ tspdark soy sauce, for color and depth
  • 2 tspgranulated sugar
  • 1½ tspcornstarch, for thickening
  • ¼ tspground Sichuan peppercorns, freshly ground if possible

Stir fry

  • 2 tbsppeanut oil or neutral high-heat oil
  • 3 clovegarlic cloves, finely minced
  • 3 dried red chili peppers, whole
  • 2 tspfresh ginger, peeled and finely minced
  • ½ yellow onion, sliced into bite-size pieces
  • 1 bell pepper (any color), sliced into bite-size pieces
  • 1 tsptoasted sesame oil, for finishing

Instructions

  1. Place the sliced chicken liver in a bowl and pat dry with paper towels to remove any excess moisture—this is crucial for proper browning. Add the Shaoxing wine and salt, then massage gently with clean hands to distribute evenly. The liver should feel slightly tacky. Sprinkle the cornstarch over the liver and mix thoroughly until each piece is evenly coated with a light, silky film. This velveting technique ensures incredibly tender results.
  2. In a small bowl, whisk together all sauce ingredients until the cornstarch is completely dissolved and no lumps remain. The sauce should be smooth and glossy. Set aside within easy reach—once you start stir-frying, everything moves quickly and you won't have time to stop and mix.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until it shimmers and just begins to smoke. Carefully arrange the marinated liver pieces in a single layer without overlapping—work in batches if necessary. Let them sear undisturbed for a full minute to develop that beautiful golden crust. Resist the urge to move them; patience here creates the perfect texture contrast.
    ⏱ 1 min
  4. Flip each piece of liver using tongs or a spatula and cook for exactly 1 more minute. The liver should be golden brown outside but still slightly pink in the center—it will finish cooking when returned to the pan. Transfer immediately to a clean plate and set aside. Overcooking at this stage will result in tough, grainy liver.
    ⏱ 1 min
  5. Add the remaining tablespoon of oil to the same pan, followed immediately by the minced garlic, ginger, and whole dried chilies. Stir constantly as they sizzle and release their aromatic oils—you should smell that wonderful fragrant bloom within seconds. This is your flavor base, so don't let the garlic burn.
  6. Toss in the sliced onion and stir-fry vigorously for 1 minute. The onion should start to soften slightly while still maintaining some crunch. The high heat will caramelize the edges beautifully while keeping the center tender-crisp—exactly what you want in a proper stir-fry.
    ⏱ 1 min
  7. Return the seared liver to the pan along with the bell pepper pieces. Give your prepared sauce a quick stir to redistribute the cornstarch, then pour it directly into the center of the pan. You'll hear that satisfying sizzle as the sauce hits the hot metal.
  8. Stir everything together with quick, confident movements, tossing the ingredients constantly until the sauce thickens and develops a glossy sheen that coats every piece. This should take just 30-45 seconds—the cornstarch works quickly at high heat. The liver should be heated through and the vegetables perfectly crisp-tender.
  9. Remove the pan from heat immediately and drizzle the sesame oil around the edges, then give everything one final toss to incorporate that nutty finishing touch. Transfer to a warmed serving platter without delay—the residual heat will continue cooking if left in the pan. Serve immediately while the textures are at their peak.