Ingredients for Sichuan Spicy Chicken: sesame seeds 1 handful, cilantro 1 clump, peanuts 1 handful, cooking oil half a bowl, Sichuan peppercorns to taste, chili powder 2 tablespoons, chicken legs 3, sesame paste 1/2 tablespoon, light soy sauce 2 tablespoons, vinegar 2 tablespoons, sugar to taste, salt to taste, cooking wine 1/2 tablespoon.
Method: Step 1: Bring water to a boil in a pot with cooking wine, add chicken legs and simmer for 5 minutes. Adjust the time to 8-15 minutes if using larger chicken legs or three-yellow chicken.
Step 2: Turn off the heat and let the chicken legs steep under the lid for 10 minutes. Increase the time to about 15 minutes for larger chicken legs or whole chicken.
Step 3: Remove the chicken legs and place them in ice water to chill. If the water does not cover the chicken legs, manually flip them to ensure the skin is well chilled.
Step 4: Chop the chicken legs into chunky pieces.
Step 5: In a bowl, place chili powder and grind some Sichuan peppercorns. The amount of peppercorns depends on how much spiciness you prefer. Heat the oil and pour it over to make spicy chili oil.
Step 6: Let the oil sit for a while, allowing the chili powder and peppercorns to settle at the bottom. Use the clear red oil from the top.
Step 7: Prepare the sauce by mixing cooking wine, salt, sugar, vinegar, light soy sauce, sesame paste, and spicy chili oil in a bowl. Taste and adjust the flavors according to your preference—more vinegar for sourness, more sugar for sweetness, more chili oil for spiciness. You can also add chopped green onions, ginger, and chili rings if desired.
Step 8: Roast peanuts and sesame seeds in a pan until fragrant.
Step 9: Roughly crush the peanuts and mix them with the sesame seeds and sauce. Pour this mixture over the chicken pieces and garnish with a clump of cilantro.
Cooking Tips: 1. The sauce ratio is not provided because tastes vary from household to household. My philosophy is to prioritize deliciousness over authenticity. However, for beginners, I suggest starting with 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1/3 to 1/2 tablespoon of cooking wine, 1/2 to 1 tablespoon of sesame paste, and adjust the amount of chili oil to taste. Finally, add salt and sugar to taste.
2. The size of the chicken legs and the heat retention of the pot can vary, so use the cooking time as a reference. After cooking, check for blood by piercing the bone joint with a chopstick—if there’s no blood, it’s ready.
Everyone has their own cooking tricks, and I have a tip for every dish. Search for ‘Sichuan Snacks’ to view my recipes directly!
