Best 2 Sichuan Pepper Chicken Recipes

Sichuan pepper chicken, a classic dish from Sichuan cuisine, tantalizes taste buds with its unique blend of flavors and numbing spice. This delectable dish showcases tender chicken marinated in a savory mixture of soy sauce, rice wine, and aromatic spices, then coated in a flavorful batter and fried until golden brown. The star of the show is the Sichuan pepper, known for its characteristic numbing sensation that adds an extra layer of complexity to the dish. Served with a dipping sauce made from soy sauce, vinegar, and chili oil, Sichuan pepper chicken is an explosion of flavors that will leave you craving more. In this article, we'll take you on a culinary journey with three irresistible recipes for Sichuan pepper chicken, each offering a unique twist on this beloved dish. From the classic Sichuan pepper chicken with its authentic flavors to a crispy air fryer version and a mouthwatering baked variation, these recipes cater to diverse preferences and cooking methods. Get ready to embark on a delightful adventure as we explore the tantalizing world of Sichuan pepper chicken!

Here are our top 2 tried and tested recipes!

SICHUAN PEPPER CHICKEN

Sichuan Pepper Chicken image

This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children.

Provided by Member 610488

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 lbs boneless chicken breasts, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken broth
1 tablespoon chili-garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons ginger, minced
2 teaspoons garlic, minced
2 teaspoons green onions, minced
10 dried red chilies
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup yellow onion, sliced
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon fresh cilantro, chopped

Steps:

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

SICHUAN PEPPER-SALT ROAST CHICKEN

Sichuan Pepper-Salt Roast Chicken image

Provided by Lillian Chou

Categories Chicken Bake Dinner Party Potluck Coffee Grinder Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon Sichuan peppercorns, toasted
2 teaspoons coarse salt
1 whole chicken (about 3 1/2 pound)
1 tablespoon olive oil
Equipment:
an electric coffee/spice grinder; an instant-read thermometer

Steps:

Preheat oven to 425°F with rack in middle.
Finely grind peppercorns with salt in grinder.
Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.

Tips:

Choose the right Sichuan peppers. Look for whole, dried Sichuan peppers that are deep red in color and have a slightly wrinkled appearance. Avoid peppers that are brown or black, as these will be less flavorful.
Toast the Sichuan peppers before using. This will help to release their flavor and aroma. To toast the peppers, simply heat a dry skillet over medium heat and add the peppers. Cook for 2-3 minutes, stirring constantly, until the peppers are fragrant and slightly darkened.
Use a combination of Sichuan peppers and other spices. This will help to create a complex and flavorful dish. Some common spices to use with Sichuan peppers include chili peppers, garlic, ginger, and cumin.
Don't be afraid to experiment. There are many different ways to cook with Sichuan peppers. Try different recipes and combinations of spices to find what you like best.

Conclusion:

Sichuan pepper chicken is a delicious and flavorful dish that is sure to please your taste buds. The combination of Sichuan peppers, chili peppers, and other spices creates a complex and addictive flavor that will keep you coming back for more. So next time you're looking for a new and exciting dish to try, give Sichuan pepper chicken a try. You won't be disappointed!

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