Prepare to embark on a culinary adventure that will transform your kitchen into a sizzling Szechuan paradise! This electrifying Szechuan Fresh Pepper Chicken recipe isn't just a meal—it's a flavor explosion that will make your taste buds dance with excitement. Imagine tender chicken pieces coated in a numbing, spicy sauce that combines the unique tingling sensation of Szechuan peppercorns with the bold heat of fresh chili peppers. Whether you're a spice lover or looking to challenge your palate, this dish promises an unforgettable dining experience that will transport you straight to the heart of Chinese cuisine.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- Chicken thighs (500g, chopped)
- Szechuan peppercorns (2 tsp)
- Garlic (3 cloves, minced)
- Ginger (1 inch, minced)
- Red chili peppers (to taste)
- Vegetable oil (for frying)
- Salt (to taste)
Instructions
- Begin by preparing all your ingredients. Chop the chicken thighs into bite-sized pieces and set aside. Mince the garlic and ginger, and if using fresh red chili peppers, slice them into thin rounds. Measure out the Szechuan peppercorns and have your vegetable oil and salt ready.
- In a dry skillet over medium heat, toast the Szechuan peppercorns for 2-3 minutes until they become fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly before grinding them into a coarse powder using a mortar and pestle or spice grinder.
- Heat a generous amount of vegetable oil (about 3-4 tablespoons) in a large frying pan or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until they are fragrant, being careful not to let them burn.
- Add the chopped chicken thighs to the pan, spreading them out evenly. Allow the chicken to sear without moving it for about 2-3 minutes until it starts to brown. Then, stir the chicken to cook it evenly, and continue to cook for another 5-7 minutes until the chicken is cooked through and no longer pink.
- While the chicken is cooking, add the sliced red chili peppers to the pan according to your heat preference. Stir well to combine and let them cook with the chicken for an additional 2 minutes.
- Sprinkle the ground Szechuan peppercorns over the chicken and mix well to ensure the chicken is evenly coated. Season with salt to taste. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
- Once the chicken is fully cooked and the sauce has thickened slightly, remove the pan from heat. Transfer the Szechuan Fresh Pepper Chicken to a serving dish.
- Serve hot, garnished with additional sliced red chili peppers or fresh herbs if desired. This dish pairs well with steamed rice or noodles to balance the spicy and fragrant flavors.
Tips
- Toasting Szechuan Peppercorns: The key to unlocking their intense flavor is careful toasting. Use a dry skillet and watch them closely—they can burn quickly! Toast until fragrant but not dark.
- Oil Temperature Matters: For perfectly seared chicken, ensure your oil is hot but not smoking. The right temperature prevents sticking and creates a beautiful golden-brown exterior.
- Don't Overcrowd the Pan: Cook chicken in a single layer to ensure proper searing. Overcrowding will cause steaming instead of browning.
- Adjust Spice Level: Control the heat by varying the amount of red chili peppers and Szechuan peppercorns. Start conservatively and increase to your preference.
- Fresh Ingredients Make a Difference: Use fresh garlic, ginger, and high-quality Szechuan peppercorns for the most authentic and vibrant flavor profile.
- Let the Chicken Rest: After cooking, let the dish sit for a minute to allow flavors to meld and the sauce to slightly thicken.
- Serving Suggestion: Serve over steamed jasmine rice or with thin wheat noodles to balance the intense spiciness of the dish.
Nutrition Facts
Calories: 355kcal
Carbohydrates: 6g
Protein: 25g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 95mg
