Chili Oil Chicken (Kou Shui Ji)
Poached chicken dressed in fragrant Sichuan chili oil with numbing peppercorns, garlic, and scallions. Ready in 20 minutes and tastes like a restaurant showstopper.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup neutral oil (vegetable or peanut)
- 2 tbsp chili flakes (or chili powder)
- 1 tbsp Sichuan peppercorns
- 4 cloves garlic, minced
- 4 stalks scallions, cut into 2-inch pieces
- 2 tbsp soy sauce
Instructions
- 1
Bring salted water to a boil in a pot. Add chicken, reduce heat to low, and poach until cooked through, ~12 minutes.
- 2
Transfer chicken to a cutting board. Once cool, slice into 1/4-inch strips and arrange on a serving plate.
- 3
Toast Sichuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant. Transfer to a small bowl.
- 4
Heat oil in the same skillet over medium. Add chili flakes and toast for 30 seconds until the oil turns deep red.
- 5
Pour hot oil over garlic and scallions in a bowl. Stir in soy sauce and toasted peppercorns.
- 6
Drizzle chili oil and peppercorns over sliced chicken. Serve immediately while oil is still warm.
Tools you’ll need
- pot (3-quart minimum)
- cutting board
- chef's knife
- 12-inch skillet
- small bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
