Sichuan peppercorn chicken is a featured real Sichuan dish, which is mainly flavored with Sichuan pepper.This special Chicken dish is named as Sichuan Peppercorn Chicken(花椒鸡), is quite popular only in western part of China. And you may find it in real Sichuan restaurants.The cooking method of Sichuan peppercorn chicken is similar to mala chicken(辣子鸡丁). However more peppercorns are used for the main taste rather than dried chili peppers.
Ingredients
Marinating sauce
Stir-fry sauce
- 3 tablespoons Sichuan peppercorn (green ones are best)
- 4 chicken legs or 8.oz boneless chicken breast
- 3 tablespoons cooking oil for deep frying
- 1 round red pepper
- 1 scallion chopped
- 2 garlic cloves sliced
- 1 root ginger sliced
- 2 dried chili peppers
- 1 tablespoon cornstarch
- 1 teaspoon cooking wine
- 1 teaspoon salt
- Half of egg white
- 2 teaspoons cornstarch
- 1 teaspoon cooking wine
- 1 teaspoon sesame oil
- 2 teaspoons salt
- 1/2 tablespoon light soy sauce
- 1 teaspoon cornstarch
Instructions
- Cut the chicken thigh or boneless chicken breast into cubes around 2 cm. Marinate the cubes with marinating sauce. Set aside.
- In a small bowl, mix all the ingredients for stir-fry sauce. Set aside.
- Heat up oil in wok. Mix 1 tablespoon of cornstarch with the chicken cubes just before deep-frying. Deep-fry the chicken cubes until the shape is firmed. Transfer the chicken cubes out and leave around 1/2 tablespoon cooking oil in wok.
- Add dried pepper and Sichuan peppercorn in to stir-fry until aroma. And then add garlic, ginger and scallion too. Stir-fry until you can smell the taste.
- Return fried chicken cubes back. Add stir-fry sauce and peppers. Mix well and serve hot!
811.webp)
114.webp)
