Sichuan Hacked Chicken
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon Sichuan peppercorns
- 1½cups peanut oil
- 2¼pounds chicken breasts
- 9tablespoons peanut butter
- 3tablespoons sesame oil
- 3tablespoons soy sauce
- 3tablespoons white vinegar
- 3teaspoons MSG
- 4teaspoons cayenne (or less, to taste)
- 4½teaspoons ginger, minced
- 5teaspoons scallions, chopped
- 5teaspoons garlic, minced
- 2 to 4teaspoons crushed red pepper flakes, to taste
- 2tablespoons cilantro, chopped
Nutritional analysis per serving (6 servings)
904 calories; 78 grams fat; 14 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 24 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 45 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4½ tablespoons of oil for this recipe. (Save remainder for another purpose.)
- Step 2
Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into ¼-inch-thick strips 3 inches long.
- Step 3
Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
- Step 4
Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
- Step 5
Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.
Private Notes
Comments
Also skipped the MSG and also the peppercorn oil. Still delicious! Served it over a cabbage slaw with Asian dressing. Leftovers over cold noodles for lunch!
Wow we struggled to follow the directions but somehow it was still delicious ….
Was very good, a lot like the sauce that goes on the Takeout Sesame Noodles. Made w/o MSG of course.
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