Follow these steps for perfect results
chicken
whole
ginger
crushed
Sichuan peppercorns
soy sauce
chile oil
white sugar
monosodium glutamate
Sichuan peppercorn oil
spring onions
cut into 3/4-inch pieces
sesame seeds
toasted
Bring a large pot of water to a boil.
Add chicken and cook for 2 to 3 minutes.
Drain and discard water.
Bring a large pot of fresh water to a boil.
Add chicken, ginger, and Sichuan peppercorns.
Add more water if needed to cover chicken completely.
Cover and cook over high heat until chicken is no longer pink and juices run clear, approximately 35 to 45 minutes.
Drain and discard water.
Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin.
Vertically chop into 3/4-inch squares.
Transfer chicken to a bowl.
Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a separate bowl to form a sauce.
Pour the sauce over chicken and toss well to coat.
Garnish with spring onions and sesame seeds and serve.
Expert advice for the best results
Adjust the amount of chile oil and Sichuan peppercorns to your spice preference.
For a crispier chicken, pat dry thoroughly before chopping.
Marinate the chicken in the sauce for at least 30 minutes for deeper flavor.
Everything you need to know before you start
15 minutes
Can marinate chicken ahead of time.
Serve hot over rice, garnished with spring onions and sesame seeds.
Serve with steamed rice
Serve with stir-fried vegetables
Garnish with extra spring onions and sesame seeds
Off-dry Riesling balances the spice.
Light and crisp to cleanse the palate.
Discover the story behind this recipe
Sichuan cuisine is known for its bold and spicy flavors, resulting from the use of garlic, chili peppers, and Sichuan peppercorns.
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