Sichuan Peppercorn Chicken
Crispy chicken coated in a numbing-spicy Sichuan peppercorn glaze with a hint of sesame. A balance of heat, citrus, and the distinctive tingly sensation that makes this dish unforgettable.
- Total time
- 35 min
- Servings
- 2
- Calories
- 425
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons Sichuan peppercorns
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 stalks scallions, sliced into 1-inch pieces
Instructions
- 1
Place each chicken thigh on a cutting board and pat it completely dry with paper towels, so it will brown better and get crispy.
- 2
Cut each thigh into 2-inch chunks by slicing against the grain (crosswise against the direction the muscle fibers run) into pieces about the size of walnuts.
- 3
Pour the Sichuan peppercorns into a small dry skillet and toast over medium heat for 1 minute, shaking the pan every 15 seconds, until they smell strongly fragrant and warm.
- 4
Pour the toasted peppercorns onto a cutting board, let them cool for 30 seconds, then use a rolling pin or the bottom of a heavy glass to crush them into pieces the size of breadcrumbs.
- 5
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until blended, about 10 seconds.
- 6
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Add the chicken chunks to the hot oil in a single layer and let them sit without moving for 3 minutes until the bottom surface turns golden brown.
- 8
Stir the chicken and cook for another 3 minutes, stirring every 30 seconds, until all surfaces are golden brown and the pieces feel firm when pressed with a spoon.
- 9
Push the chicken to the sides of the skillet, making a clear space in the center, then add the minced garlic and ginger to the empty center.
- 10
Stir the garlic and ginger in the center for 20 seconds until the mixture smells strong and fragrant, then stir everything together.
- 11
Pour the soy sauce mixture over the chicken and stir constantly for 1 minute until the sauce coats all the pieces and the liquid thickens slightly.
- 12
Sprinkle the crushed Sichuan peppercorns over the chicken and stir for 15 seconds until evenly distributed.
- 13
Remove the skillet from heat and scatter the sliced scallions over the top of the chicken in a single layer.
- 14
Transfer the chicken to a serving plate or two individual bowls, making sure to spoon all the sauce and peppercorns from the skillet over the chicken.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- small dry skillet
- wooden spoon
- rolling pin or heavy glass
- small mixing bowl
- whisk
- 12-inch skillet
- serving plate or bowls
- 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.
