Chinese🥩 Meat

Sichuan Peppercorn Chicken

Name: Sichuan Peppercorn Chicken
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 2 lb chicken, boneless; 5 cups water; 1½ inches ginger, sliced; 4 scallions; 3 tbsp oil; 8 dried red chilies; 1 tbsp Sichuan peppercorns; 1 tbsp chili powder; 3 Thai bird's eye chilies, diced; 3 tbsp soy sauce; 1 tbsp oyster sauce; 2 tsp brown sugar; 1 scallion, diced; 3 tbsp cilantro, diced; 1 tbsp roasted sesame seeds; 3 cloves garlic, minced

⏱ 40 min🍽 Serves 3

Tender poached chicken dressed in a complex Sichuan-style sauce featuring numbing Sichuan peppercorns, aromatic dried chilies, fresh Thai bird's eye chilies, and a finishing pour of hot oil to bloom the spices. A classic dish with layered heat and fragrance.

High-protein

Adapted from a video by Souped Up Recipes

How to Make a Simple Chinese Dinner Meal (2 Recipes Included)

Watch on YouTube

Ingredients

chicken, boneless2 lb
water5 cups
ginger, sliced1½ inches
scallions4
oil3 tbsp
dried red chilies8
Sichuan peppercorns1 tbsp
chili powder1 tbsp
Thai bird's eye chilies, diced3
soy sauce3 tbsp

Steps

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1
In a pot, add water, ginger slices, and scallions. Turn heat to medium and bring to a boil, about 8–10 minutes.
2
Add chicken to the boiling water. Once it returns to a boil, skim off any impurities floating on the surface. Reduce heat to low and simmer for 8 more minutes.
3
In a saucepan, heat oil and add Sichuan peppercorns and dried red chilies. Toast over low heat for a few minutes until fragrant. Remove and cool, then crush the peppercorns finely with the side of a knife and roughly chop the chilies.
4
To the same saucepan, add chili powder and diced Thai bird's eye chilies, stir well. Turn off heat and add soy sauce, oyster sauce, and brown sugar. Mix thoroughly and set aside.
5
Turn off heat and let the chicken sit in the hot water for 12–15 minutes to finish cooking gently. Check by piercing the thickest part; if no pink liquid appears, remove the chicken.
6
Remove chicken and chill in an ice bath for a few minutes until cool. Pat dry. Debone the chicken legs by cutting around the joints and pulling out the bones, then cut into bite-size pieces. Shred the breast into bite-size pieces.
7
Place chicken in a large serving bowl. Add diced scallions, cilantro, and the prepared sauce. Sprinkle sesame seeds and minced garlic.
8
Heat oil until smoking hot and pour it over the peppercorns, chilies, and garlic to bloom and activate the flavors. Mix everything together thoroughly.

Sichuan Peppercorn Chicken

Ingredients

Steps

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