पिरो Chicken || Spicy Timur Chicken || Nepali Food Recipe By Chef Suni

timur pepper

🥗Healthier: black pepper

💰Cheaper: bell pepper

Black pepper provides heat while being more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Thinly slice the boneless chicken.

To marinate the chicken, add 1 tbsp soy sauce, 1/2 tbsp vinegar, and 1/2 tsp black pepper powder. Mix well and let it marinate for 1/2 hour.

After marination, squeeze out the extra water from the chicken and coat it with 1/2 cup corn flour. Mix nicely to ensure the chicken is well coated.

Heat oil in a pan and fry the chicken until it turns brown in color. Transfer the fried chicken to a plate.

Fry the remaining chicken in the same way.

In a clean pan, add 2 tbsp Sichuan pepper and roast it for a while. Then grind the roasted Sichuan pepper.

In another pan, heat 1 tbsp sesame oil (or sunflower oil).

Add sliced ginger and garlic to the heated oil, along with some dried chilies. Sauté for 1/2 minute.

Add the ground Sichuan pepper, 1/2 tsp red chili powder, and a little bit of salt. Since soy sauce is used, add less salt.

Add 1 tbsp soy sauce and 1 tbsp oyster sauce (or just soy sauce if oyster sauce is not available).

Mix in garlic leek and then add the fried chicken. Stir well and cook for 1 minute.

The spicy and crispy Sichuan Pepper chicken is ready to be served.

Cooking Techniques

Equipment Needed

Spice Level: