Sichuan Pepper Chicken Recipe

I make pepper chicken often but i don’t know why i have never shared the recipe here. know i have not shared most of the common recipe which i make often at home too. I will soon filter through those recipes and post here. There are two ways which I make pepper chicken, chinese way and pure indian way. I will share the indian recipe of making it soon. I made this a month back, i think for valentine’s day and served it with chicken fried rice, curd rice and chilli potatoes. This recipe is so easy to make and also it is a kind of low fat version because we are not deep frying the chicken, usually we fry the marinated chicken and then add it to the sauce. But i think for this particular recipe this is good enough. Meanwhile check out the low fat soya manchurian recipe too. This recipe is very simple, you can make it as you like.All the ingredients added here are to taste. But one thing, which i insist is to use freshly ground black pepper in this, the ground stuff which you get from the store is so fine in texture which doesn’t suit for this. So try to use freshly ground pepper. But if you only have store bought pepper powder feel free to use that. It will still taste good (not great actually).

About this Recipe

Chinese Style Pepper Chicken / Sichuan pepper chicken, also known as chin jiew chicken, is a Teochew deep-fried chicken dish that is typically cooked with a leafy green known as pearl vegetable. Outside of China, substitutes for this vegetable include basil, mint, spinach, and other leafy green vegetables. The dish is also known for its use of fish sauce and the dish namesake, Sichuan peppercorns.

Ingredients for Sichuan Pepper Chicken Recipe

Cornflour:When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. Soy Sauce :Soy sauce is a traditional Chinese condiment that is widely used in East Asia to add flavour to a variety of cooked foods as well as to aid digestion. This sauce is made from fermented soybean paste, roasted grain, brine, and the mould Aspergillus oryzae or Aspergillus sojae. Capsicum :Because of their higher sugar content, red capsicums are the sweetest and highest in vitamin C and beta carotene. Orange and yellow capsicums contain nearly as much sugar as red capsicums, whereas green capsicums have a low sugar content due to early picking, which gives them a slightly bitter taste.

📖 Recipe Card

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