Spicy Sichuan Marinade

If you’re craving bold flavors with a fiery kick, nothing compares to a Spicy Sichuan Marinade.

Inspired by the famous flavors of China’s Sichuan province, this marinade combines the signature numbing sensation of Sichuan peppercorns with the deep heat of chili paste and the savory richness of soy sauce.

It’s the perfect way to infuse meats, tofu, or even vegetables with authentic Sichuan flavor that’s both spicy and aromatic.

What Makes Sichuan Marinade Unique?

The hallmark of Sichuan cuisine is the balance of “málà” — a combination of numbing (má) from peppercorns and heat (là) from chilies.

Unlike other spicy marinades, Sichuan-style seasonings bring layers of complexity with fragrant garlic, ginger, and fermented sauces that deepen the flavor profile.

This creates a marinade that’s not just hot, but deeply satisfying and addictive.

Spicy Sichuan Marinade

A bold, fiery marinade inspired by the flavors of Sichuan cuisine. Perfect for meats, tofu, and vegetables, this recipe brings the signature numbing heat of Sichuan peppercorns with layers of savory depth.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1

Course: Marinade

Cuisine: asian, Chinese

Ingredients Method Notes

Ingredients

  

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon Shaoxing wine or dry sherry
• 2 tablespoons chili paste doubanjiang or sambal oelek
• 1 tablespoon chili oil with flakes
• 2 teaspoons Sichuan peppercorns toasted and ground
• 1 tablespoon honey or brown sugar
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon sesame oil
• Optional: sliced green onions or extra chili flakes for garnish

Method

 

1. Toast Sichuan peppercorns in a dry skillet until fragrant, then grind them into a coarse powder.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, Shaoxing wine, chili paste, chili oil, and honey.
3. Add garlic, ginger, sesame oil, and the ground Sichuan peppercorns. Stir until well combined.
4. Use immediately as a marinade for meats, tofu, or vegetables.
5. Marinate for at least 30 minutes (up to overnight for meats) before cooking.

Notes

• Adjust the chili paste and chili oil to control the spice level.
• A small touch of sweetness balances the bold flavors.
• Works well for grilling, stir-frying, or roasting.

Ingredients for Spicy Sichuan Marinade

Here’s what you’ll need to make your own batch at home:

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon Shaoxing wine (or dry sherry)

• 2 tablespoons chili paste (such as doubanjiang or sambal oelek)

• 1 tablespoon chili oil with flakes

• 2 teaspoons Sichuan peppercorns, toasted and ground

• 1 tablespoon honey (or brown sugar)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon sesame oil

• Optional: sliced green onions and red pepper flakes for extra garnish

How to Use It

This marinade works beautifully with proteins like beef, chicken, pork, and shrimp. It also shines with firm tofu, eggplant, or mushrooms for a plant-based twist.

Simply marinate your choice of protein or vegetables for at least 30 minutes (up to overnight for meats) before grilling, pan-frying, or roasting.

Flavor Pairings

To round out your Sichuan-inspired meal, serve your marinated dish with:

• Steamed jasmine rice or noodles

• Stir-fried bok choy or Chinese broccoli

• Pickled vegetables for a refreshing contrast

Tips for Success

• Toast the peppercorns: Lightly heating Sichuan peppercorns before grinding enhances their fragrance.

• Balance the heat: Adjust the chili paste and chili oil to suit your spice tolerance.

• Don’t skip the sugar: A touch of sweetness balances the heat and saltiness.

A Spicy Sichuan Marinade is more than just a flavor booster—it’s an experience.

The numbing spice combined with chili heat creates a unique culinary sensation that keeps you coming back for more.

Whether you’re preparing a weeknight stir-fry or a weekend barbecue, this marinade will transport your taste buds straight to the heart of Sichuan.