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    Home » Recipes » Sichuan Recipes

    Sichuan Peppercorn Chicken

    Last Modified: October 11, 2022 by Elaine| 21 Comments

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    Jump to Recipe - Print Recipe

    Sichuan peppercorn chicken (藤椒鸡). This is a dish for all real Sichuan food lovers especially for those who loves the numbing feeling of Sichuan peppercorn. It is the harvesting season of Sichuan peppercorn recently.  We have on Sichuan peppercorn tree in the backyard so this is a customized recipe for this season.  In other seasons when fresh peppercorn are not available, use dried green peppercorns.

    Sichuan peppercorn chicken|chinasichuanfood.com

    Possibly I need to introduce Sichuan Peppercorn a little bit more. Sichuan peppercorn(花椒huajiao In Chinese) sometimes also short as Sichuan pepper or Szechuan pepper, is one of the traditional Chinese medicines. It can help to create a numb feeling of your tongue. If you ever tried the Mala taste of Sichuan cuisine, then it is Sichuan peppercorn that brings the ma taste. Taste of green peppercorn is quite different from commonly used red ones. 

    Fresh green Szechuan peppercorn

    Although this sounds similar to mala chicken, hot and numbing, this one is totally different. It is very fresh, strong but not so profound! I highly recommend you trying once.  This is summer great for summer. Sichuan peppercorn chicken|chinasichuanfood.com

    Instructions 

    Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked.

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place the chicken leg in iced water 

    Sichuan peppercorn chicken|chinasichuanfood.comCut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place red Sichuan peppercorn and green Sichuan peppercorn in. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. The sauce should be slightly salty than common dishes. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan peppercorn chicken|chinasichuanfood.comPour sauce in. Let them soak 30 minutes.  Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan Peppercorn Chicken

    Elaine
    One of the most famous and delicious hot chicken recipe from Sichuan Cuisine.
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Sichuan cuisine
    Servings 2
    Calories 411 kcal

    Ingredients
      

    • 2 chicken legs
    • 1 thumb ginger
    • 2 scallion
    • 1 tsp. Sichuan peppercorn
    • 1 tbsp. Shaoxing wine

    Sauce

    • 2 tbsp. Sichuan green peppercorn
    • 1 tbsp. red sichuan peppercorn
    • 3 long fresh chili pepper , cut into small sections
    • 3 long red chili pepper , cut into small sections
    • 1 tbsp. light soy sauce
    • 1 tbsp. oyster sauce
    • 2 tsp. salt
    • 1 cup chicken stock
    • 1 cucumber , peeled and smashed
    • 1 small bunch of coriander
    • ¼ tsp. ground pepper

    Instructions
     

    • Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water 
    • Cut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 
    • Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 
    • Place red Sichuan peppercorn and green Sichuan peppercorn in.
    • Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. Pour sauce in. Let them soak 30 minutes before eating.

    Notes

    If you are using dried Sichuan peppercorn, soak them with warm water around 20 minutes before cooking.

    Nutrition

    Calories: 411kcalCarbohydrates: 36gProtein: 18gFat: 25gSaturated Fat: 4gCholesterol: 66mgSodium: 2662mgPotassium: 961mgFiber: 12gSugar: 5gVitamin A: 11875IUVitamin C: 22.7mgCalcium: 119mgIron: 4.3mg
    Keyword chicken
    Tried this recipe?Mention @ChinaSichuanFood
    Sichuan peppercorn chicken|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Julia | JuliasAlbum.com

      March 14, 2014 at 12:07 am

      You make the chicken look so attractive on the photos! I love Asian-inspired foods! Those green peppercorns are so fresh - I've never seen anything like that before!

      Reply
      • Elaine Luo

        March 14, 2014 at 1:32 am

        Julia,
        Thanks for commenting. Those little green peppercorns are only available from Sichuan area even in China. really special and taste really good. I really hope that you will have a chance to taste it.

        Reply
    2. Joey

      January 05, 2015 at 6:44 pm

      I did tried this recipe and taste too salty. I have to use vinegar as dipping sauce to remove some saltiness. I will try it again and try it only 1 tsp but I believe that this is a good recipe.

      Thanks.

      Reply
      • Elaine Luo

        January 06, 2015 at 1:44 am

        Hi Joey,
        Thanks for the feedback and suggestion. I will update the recipe for a better result. Happy cooking ahead.

        Reply
    3. Meeps

      July 22, 2015 at 12:37 pm

      I just tried this with all the ingredients - apart from the cooking wine and starch part. It tastes mostly great, very simple. However, I added two tablespoons of sichuan pepper but the dish is so overloaded with them to the point where I can't eat it!
      For comparison, I ate in the best Chinese restaurant in our capital city here - where the Chinese ambassador goes to eat - and had sichuan pepper beef. It was more a case of there being a few sichuan peppers and a lot of chilli, rather than every mouthful containing several peppercorns -this is way too much as it's a really dominant flavour. Thanks for the other great tips though, all the best.

      Reply
      • Elaine

        July 22, 2015 at 9:39 pm

        Hi Meeps,
        The dish with a lot of chili pepper but just a little sichuan peppercorn is called Chongqing Chicken, a different dish from this one. You can check it here https://www.chinasichuanfood.com/mala-chicken/. This one is featured by the large amount of Sichuan peppercorn used in this recipe. I hope you can try the Chongqing chicken version next time.

        Reply
    4. David Spilkia

      October 10, 2016 at 10:50 pm

      Do you eat the Sichuan peppercorns or are they mainly used to flavor the sauce?

      Reply
      • Elaine

        October 11, 2016 at 8:37 am

        They are only for flavoring. There are lots of Sichuan dishes using large amount of pepper and Sichuan peppercorn. All the seasonings are just for adding flavors.

        Reply
    5. Nick

      February 14, 2017 at 9:49 am

      Thanks for sharing! My bf and I made this tonight and it was amazing!! We used the dried red peppercorns with soaking

      Reply
    6. Bhim singh

      June 14, 2018 at 11:35 am

      Nice all chinese food

      Reply
    7. Lisa Liu

      March 10, 2019 at 5:17 pm

      HI Elaine, why we need to soak the dried Sichuan peppercorn in warm water for 10 minutes to replace the fresh one in your recipe, thanks!

      cheers
      Lisa Liu

      Reply
      • Elaine

        March 14, 2019 at 7:59 pm

        Soaking dried Sichuan peppercorn can create a similar flavor of fresh peppercorn.

        Reply
    8. Daniel

      September 15, 2019 at 8:51 pm

      Hallo. Do yo have another receipt using shicuan papper? Tx

      Reply
      • Elaine

        September 16, 2019 at 8:25 am

        Daniel,
        You can browse recipes under Sichuan cuisine, in this category, most recipes call for Sichuan peppercorn.

        Reply
    9. Yukihito Fujisawa

      June 11, 2020 at 9:30 am

      From your Ingredients, 1 round red pepper is on the list.
      It make me confuse.
      But, judging from pictures, is it means red paprika?
      I know paprika is called pepper as well as paprika.
      But, many kind of peppers being used in Schichuan dishes.
      Anyway , I enjoy your recipe.
      I say thank you

      Reply
    10. virgie Cousins

      August 21, 2020 at 6:31 am

      Do you use the whole peppercorn? Are do.you just use the huals? I have dried red peppercorns.
      Thank you for your help.
      Virgie Cousins

      Reply
      • Elaine

        August 22, 2020 at 7:48 am

        Virgie,
        I use whole Sichuan peppercorns. They are not for eating, just for flavoring.

        Reply
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