Sichuan Chicken with Spicy Sesame Sauce
Ingredients
For the chicken
- 1.5 lb bone-in skin-on chicken thigh
- 2 tbsp Shaoxing wine
- 1 tsp Sichuan peppercorn
- 2 green onion
- 2 pieces ginger
- 1/4 tsp salt
For the sauce
- 3 tbsp soy sauce
- 2 tsp black rice vinegar
- 2 tsp sugar
- 1 tbsp Chinese sesame paste
- 2 tbsp homemade chili oil
- 1 tsp sesame oil
- 1 clove garlic
- 1/2 tsp ginger
- 1/4 tsp Sichuan peppercorn
For serving
- 1 cucumber
- 1 tbsp roasted sesame seeds
Steps
- Bring a large pot of water to a boil. Turn to medium heat.
- Halve 2 green onion. Chop some of the green parts and use them to garnish the dish later.
- Add 2 tbsp Shaoxing wine, 1 tsp Sichuan peppercorn, white part of 2 green onion, and 2 pieces ginger to the boiling water. Mix well. Add chicken. Cook until bringing to a simmer. Turn to low heat. Continue cooking at a very gentle simmer until the chicken is cooked through, 20 to 30 minutes.
20-30 min
- While cooking the chicken, prepare a large bowl of ice water.
- Very importantly, when the chicken is just cooked, immediately transfer it to the ice bath. Add more ice if necessary. Set aside and let cool completely. This step tightens the chicken skin and firms up the texture.
until cooled completely
- Combine 3 tbsp soy sauce, 2 tsp black rice vinegar, and 2 tsp sugar in a bowl. Mix well until the sugar dissolves.
- Add 1 tbsp sesame paste to another bowl. Gradually blend in the 3 tbsp sauce from last step and mix with a spoon, until the sesame paste is evenly blended and no lumps remain.
- Add 2 tbsp chili oil, 1 tsp sesame oil, 1 clove garlic, ½ tsp ginger, and ¼ tsp Sichuan peppercorn. Mix well.
- Right before serving, combine chicken and spicy 1 tsp sesame 3 tbsp sauce. Toss to mix well. Spread 1 cucumber over a deep plate. Transfer chicken on top of cucumber and garnish with 1 tbsp sesame seeds and 2 green onion, if using.
- Serve as a cold appetizer, or as a main over noodles or rice.
Nutrition
Per serving
- kcal
- 336
- protein
- 24 g
- carbs
- 6.5 g
- fat
- 23.8 g