Sichuan Hacked Chicken

By Jonathan Reynolds

Published July 5, 2003

Total Time
About 40 minutes
Rating
4(17)
Comments
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Featured in: FOOD; Lee and Me

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Ingredients

Yield:6 servings

  • 1 tablespoon Sichuan peppercorns

  • 1 ½ cups peanut oil

  • 2 ¼ pounds chicken breasts

  • 9 tablespoons peanut butter

  • 3 tablespoons sesame oil

  • 3 tablespoons soy sauce

  • 3 tablespoons white vinegar

  • 3 teaspoons MSG

  • 4 teaspoons cayenne (or less, to taste)

  • 4 ½ teaspoons ginger, minced

  • 5 teaspoons scallions, chopped

  • 5 teaspoons garlic, minced

  • 2 to 4 teaspoons crushed red pepper flakes, to taste

  • 2 tablespoons cilantro, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

9 grams carbs; 124 milligrams cholesterol; 904 calories; 35 grams monosaturated fat; 24 grams polyunsaturated fat; 14 grams saturated fat; 78 grams fat; 2 grams fiber; 834 milligrams sodium; 45 grams protein; 3 grams sugar

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

  1. Step 1

    Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 ½ tablespoons of oil for this recipe. (Save remainder for another purpose.)

  2. 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.

  3. Step 3

    Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.

  4. 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.

  5. Step 5

    Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.

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Ratings

4 out of 5
17 user ratings
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Comments

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KellyCooks

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!

Whelan00

Wow we struggled to follow the directions but somehow it was still delicious ….

Lillybelle

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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