Steamed Chicken in Sichuan Spicy Sauce | 川味凉拌鸡

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper provides heat without the numbing effect of Sichuan pepper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option that still provides a light flavor.

dried red chilies

🥗Healthier: fresh red chilies

💰Cheaper: cayenne pepper

Cayenne pepper is less expensive and still adds heat.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken sauces but may alter texture slightly.

Prepare the chicken by cleaning and trimming any excess fat.

Marinate the chicken with light soy sauce, chicken stock, and sesame oil for at least 30 minutes.

In a small bowl, mix Sichuan pepper powder, salt, and sugar to create the spice blend.

Heat vegetable oil in a pan until shimmering, then add the spice blend and sauté until fragrant, about 2-3 minutes.

Add chili oil to the pan, stirring until combined to create the sauce.

Bring the sauce to a simmer and then remove from heat.

Place the marinated chicken in a steaming dish and pour the sauce over it.

Set up a steamer and steam the chicken for 20-25 minutes, or until fully cooked and tender.

Garnish with chopped scallions and roasted peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens