Sichuan Peppercorn Diced Chicken

Name: Sichuan Peppercorn Diced Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 (approx. 500 g) young tender broiler (cleaned, deboned); 10 g dried chili peppers (wiped clean, stems and seeds removed, cut into 2 cm long sections); 3 g Sichuan peppercorns; 20 g Shaoxing cooking wine; 15 g soy sauce; 3 g salt; 500 g (plus 100 g extra) vegetable oil (heated to approx. 180-200°C); 10 g white sugar; 10 g scallions (cut into sections); 10 g ginger (sliced); 1 g MSG; 5 g sesame oil; 150 g fresh broth

Golden-red in color with a spicy, numbing aroma and a subtle sweetness, this flavorful Sichuan dish is a classic.

55 min

Easy

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Ingredients

young tender broiler (cleaned, deboned) 1 (approx. 500 g)

dried chili peppers (wiped clean, stems and seeds removed, cut into 2 cm long sections) 10 g

Sichuan peppercorns 3 g

Shaoxing cooking wine 20 g

soy sauce 15 g

salt 3 g

vegetable oil (heated to approx. 180-200°C) 500 g (plus 100 g extra)

white sugar 10 g

scallions (cut into sections) 10 g

ginger (sliced) 10 g

MSG 1 g

sesame oil 5 g

fresh broth 150 g

Instructions

Marination

After cleaning the chicken, debone it. Cut into 2 cm cubes, then mix with cooking wine, soy sauce, salt, scallion sections, and ginger slices. Marinate for about 30 minutes until flavorful.

Ingredient Preparation

Wipe the dried chili peppers clean, remove stems and seeds, then cut into 2 cm long sections.

Frying

Place the wok over high heat, add vegetable oil and heat to approx. 180-200°C. Remove the scallion and ginger from the marinated chicken, drain off the excess marinade, then add the chicken to the wok and fry until just cooked (the chicken cubes are slightly yellow). Remove and drain excess oil.

Stir-frying and Sauce Reduction

Heat 100 g of clean vegetable oil in another wok. Add the dried chili sections and Sichuan peppercorns, stir-fry until fragrant. When the chilies turn brownish-red, add the fried chicken cubes. Add soy sauce, white sugar, cooking wine, and a small amount of clear broth. Simmer over medium heat to reduce the sauce. When the sauce is almost reduced and the dish is glossy, add MSG and sesame oil. Toss well and serve.

Plating

If serving hot, plate directly. If serving cold, spread the chicken on a plate to cool completely, then arrange the chili peppers at the bottom of the plate and place the chicken cubes on top to serve.