Sichuan Hacked Chicken

Ingredients

• 1 tablespoon Sichuan peppercorns
• 1 ½ cups peanut oil
• 2 ¼ pounds chicken breasts
• 9 tablespoons peanut butter
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons white vinegar
• 3 teaspoons MSG
• 4 teaspoons cayenne (or less, to taste)
• 4 ½ teaspoons ginger, minced
• 5 teaspoons scallions, chopped
• 5 teaspoons garlic, minced
• 2 to 4 teaspoons crushed red pepper flakes, to taste
• 2 tablespoons cilantro, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    749 calories; 61 grams fat; 12 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 18 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 42 grams protein; 108 milligrams cholesterol; 553 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
2. Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
3. Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
4. Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn’t overly oily.
5. Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.

About 40 minutes