Sichuan-inspired Cold Chicken with chilli and Peanuts
Sichuan-inspired Cold Chicken with chilli and Peanuts
Get this quick and easy Asian-inspired recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 tablespoons Light soy sauce
  • 2 teaspoons Chinese black vinegar
  • 1 tablespoon Chicken stock
  • 2 tablespoons Chilli oil
  • 1 tablespoon Neutral oil (canola/ grapeseed)
  • ½ teaspoon ground Sichuan peppercorn
  • ½ teaspoon Sesame oil
  • 1 clove minced Garlic
  • 2 teaspoons grated Ginger
  • 1 tablespoon Sesame seeds
  • Chopped Peanuts for garnish
  • Scallions
  • Cilantro
  • 1 cooked Chicken leg
  • ½ cooked Chicken breast
  1. Take chicken off the bone and break into bite-size shreds. Chill in fridge
  2. Combine Sichuan peppercorn, garlic, ginger and sesame seeds in a bowl
  3. Combine neutral oil, chilli oil and sesame oil in a pan and heat
  4. Pour hot oil over Sichuan pepper mixture and stir lightly
  5. Add vinegar and soy to the flavored oil
  6. Arrange chicken on serving dish and spoon over the sauce
  7. Slice scallions, chop cilantro
  8. Sprinkle scallions, cilantro and peanuts on top of chicken (generously!)
  1. Cook's Note:
  2. A great way to use leftover cold chicken!

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