Sichuan Chili Rabbit with Peanuts & Crispy Fish
Tender rabbit tossed in a fiery gochujang-soy glaze with roasted peanuts and crispy fried fish for heat, crunch, and umami depth. Ready in under 25 minutes, pure TikTok gold.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb rabbit (or chicken thighs), diced into 0.75-inch cubes
- 6 oz small whole fish fillets (anchovies, smelt, or white fish), patted dry
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ¾ cup roasted peanuts, unsalted
- 2 whole scallions, thinly sliced
- 1.5 tbsp sesame oil
Instructions
- 1
Pat rabbit dry with paper towels. Season with salt and white pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 3
Add rabbit in a single layer. Sear without stirring for 3 minutes until golden; then stir and cook 3 more minutes until mostly cooked through.
- 4
In a small bowl, whisk gochujang, soy sauce, rice vinegar, and sesame oil until smooth.
- 5
Push rabbit to the side of the skillet. Add small fish fillets, cook 2 minutes per side until crispy, then remove and break into bite-sized pieces.
- 6
Pour gochujang glaze into the center of the skillet. Toss rabbit to coat, then fold in peanuts, crispy fish, and most of the scallions. Cook 1 more minute until the sauce clings to the meat.
- 7
Serve immediately, garnished with remaining scallions. The dish should glisten and steam.
Tools you’ll need
- large (12-inch) skillet
- small mixing bowl
- whisk
- paper towels
- spatula
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