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2 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
4 chicken thighs, skin-on
1 tbsp vegetable oil
lettuce leaves to serve
lime wedges to serve
Marinade:
¼ cup soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp dark sweet soy sauce
½ tsp garlic powder
Combine the chicken with the marinade ingredients. Set aside while you make the pepper salt.
Toast the Sichuan peppercorns in a dry frying pan over medium-high heat. When the peppercorns are fragrant, transfer to a mortar. Add the black peppercorns and use a mortar and pestle or spice grinder to grind to a fine powder. Mix with the sea salt and set aside.
Heat a non-stick pan over medium-high heat. When the pan is hot, add the oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 10 minutes or until the skin is a dark golden colour. Then turn chicken over and cook for a further 2-3 minutes or until cooked through.
Slice the chicken and sprinkle with the pepper salt. Serve with lettuce leaves and lime wedges.
Absolutely Gorgeous!
This recipe is SO easy and flavorful! Marion’s techniques are simple but pack a whallop of flavor and ease!
Now a sichuan peppercorn fan for life!
This recipe was shared in a food group I’m in and I knew I had to try it. I ordered some sichuan peppercorns and anxiously awaited their arrival. I made this amazing chicken as soon as the peppercorns arrived. This recipe is simple and packed with incredible flavors! I absolutely loved the different element the sichuan peppercorns brought to the table. Thanks for the delicious recipe and fun video.