Sichuan-style cold chicken in chili oil

Sichuan-style cold chicken in chili oil

Based on 10 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"Watch the recipe video above to become a pro! This delicious cold-chicken chicken in chili sauce is inspired by a classic Sichuan cold dish, called “saliva chicken” or “mouth-watering chicken”—口水鸡 . You may see it Chinese restaurant menus, but it’s easy to replicate at home! This version is more lightly dressed than the original (just scale up the oil and sauce if you’d like it really soaked) and is served over rice. To make the Sichuan-style chili crisp, essential for this dish, watch our how-to video below or use a store-bought chili crisp like Lao Gan Ma or regular chili oil."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
chicken thighs
2
scallions
1
cucumber
10 g
ginger
2 tbsp
Shaoxing wine
1 tbsp
dark rice vinegar
2 tbsp
light soy sauce
1 tsp
sugar
¼ tsp
Sichuan pepper powder
1 tbsp
toasted sesame oil
2 tbsp
spicy chili crisp
10 g
cilantro
salt
sesame seed (for garnish)
rice (for serving)
MetricImperial

Utensils

cutting board, knife, pot (large), slotted spoon, bowl (large), 2 bowls (small), whisk

How-To Videos

homemade-chili-crisp

Homemade chili crisp

how-to-debone-chicken-thighs

How to debone chicken legs and thighs

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal705
Fat55 g
Protein36 g
Carb14 g
  • Step 1/4

    Separate scallion whites and greens. Cut white parts into thin strips, approx. 5 cm/2in in length and slice the green parts into rings on the diagonal. Finely julienne cucumber. Roughly chop ginger.
    • 2 scallions
    • 1 cucumber
    • 10 g ginger
    • cutting board
    • knife

    Separate scallion whites and greens. Cut white parts into thin strips, approx. 5 cm/2in in length and slice the green parts into rings on the diagonal. Finely julienne cucumber. Roughly chop ginger.

  • Step 2/4

    Add chicken thighs to a large pot filled with cold water. Add Shaoxing wine, scallion whites, and ginger. Season with salt. Bring to a boil and skim of any foam with a slotted spoon. Turn the heat down to a simmer and cook gently for 20 min., until the chicken is cooked through. Remove the chicken and transfer immediately to an ice bath or a bowl with cold water to stop the cooking process and let cool completely. Reserve a small cup of chicken stock and store the rest in the fridge to use in other recipes.
    • 400 g chicken thighs
    • 2 tbsp Shaoxing wine
    • salt
    • pot (large)
    • slotted spoon
    • bowl (large)
    • bowl (small)

    Add chicken thighs to a large pot filled with cold water. Add Shaoxing wine, scallion whites, and ginger. Season with salt. Bring to a boil and skim of any foam with a slotted spoon. Turn the heat down to a simmer and cook gently for 20 min., until the chicken is cooked through. Remove the chicken and transfer immediately to an ice bath or a bowl with cold water to stop the cooking process and let cool completely. Reserve a small cup of chicken stock and store the rest in the fridge to use in other recipes.

  • Step 3/4

    To make the dressing, mix dark rice vinegar, light soy sauce, sugar, ground Sichuan pepper, toasted sesame oil, and 3 tbsp of chicken stock (if the serving size is for more than 2, increase ratio as needed). Season with a pinch of salt. Add chili crisp or chili oil. You can adjust the amount of chili oil and crisp to your liking. Drain and debone the chicken, then slice into thin strips.
    • 1 tbsp dark rice vinegar
    • 2 tbsp light soy sauce
    • 1 tsp sugar
    • ¼ tsp Sichuan pepper powder
    • 1 tbsp toasted sesame oil
    • 2 tbsp spicy chili crisp
    • salt
    • bowl (small)
    • whisk

    To make the dressing, mix dark rice vinegar, light soy sauce, sugar, ground Sichuan pepper, toasted sesame oil, and 3 tbsp of chicken stock (if the serving size is for more than 2, increase ratio as needed). Season with a pinch of salt. Add chili crisp or chili oil. You can adjust the amount of chili oil and crisp to your liking. Drain and debone the chicken, then slice into thin strips.

  • Step 4/4

    On the serving plate, layer the cucumber sticks, then chicken strips. Drizzle the dressing over the top. Garnish with scallion greens, cilantro and sesame seeds. Serve with rice and enjoy!
    • 10 g cilantro
    • sesame seed (for garnish)
    • rice (for serving)

    On the serving plate, layer the cucumber sticks, then chicken strips. Drizzle the dressing over the top. Garnish with scallion greens, cilantro and sesame seeds. Serve with rice and enjoy!

  • Enjoy your meal!

    Sichuan-style cold chicken in chili oil

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