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Sichuan Spicy Chicken

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PREP TIME
20 min
COOKING TIME
47 min
TOTAL TIME
67 min
SERVINGS
4 servings
Dinner
Sichuan Spicy Chicken
Ingredients
  • 1/2 (2 pound) whole chicken
  • 1 (3/4 inch thick) slice fresh ginger, crushed
  • 1 teaspoon Sichuan peppercorns
  • 1/4 cup soy sauce
  • 1/4 cup chile oil
  • 2 tablespoons white sugar
  • 1/4 teaspoon monosodium glutamate (MSG)
  • 1/4 teaspoon Sichuan peppercorn oil
  • 6 spring onions (white parts only), cut into 3/4-inch pieces
  • 1 teaspoon toasted sesame seeds, or to taste
Instructions
1
Boil a substantial quantity of water in a large vessel until it reaches its boiling point; then, introduce the chicken and cook for 2 to 3 minutes. Discard the used water and reserve it for future use.
2
In a large container, bring fresh water to its boiling point; then, add the chicken, ginger, and peppercorns. If necessary, supplement the water to ensure the chicken is completely submerged. Cover the pot and cook over high heat until the chicken loses its pink hue and the juices flow freely, taking around 35 to 45 minutes. Discard the used water and reserve it for future use.
3
Cut the cooked chicken into 3/4-inch pieces, cutting through both the bone and skin. Then, cut it into 3/4-inch squares; transfer the chicken to a bowl.
4
Mix together soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to create a sauce; pour the sauce over the chicken and mix it thoroughly. Garnish with spring onions and sesame seeds.