Spicy Peppercorn Chicken · Taste of Home

Taste of
Home

Active: 30 minutes | Serves: 2

Special Equipment: chilled bowl, a brave tongue

Ingredients

1 chicken thigh or breast (poached & sliced)
2 tbsp chili oil with sediment
1 tsp Sichuan peppercorns, toasted and crushed
2 tsp light soy sauce
1 tsp Chinese black vinegar
1 clove garlic, minced
1 tsp sugar
Optional: sesame seeds, chopped scallions, cilantro
Optional: cucumber slices (for cooling the heat)

Method

“Let the peppercorns wake up in the oil—
low heat, no rush.
That’s where the magic starts.”

Boil chicken till tender, let cool, then slice thinly.
In a bowl, mix chili oil, soy sauce, vinegar, garlic, sugar, and peppercorns.
Toss chicken slices into the bowl. Stir gently to coat every piece.
Top with cilantro, scallions, sesame—whatever your spice soul craves.
Serve chilled or at room temp. Brace yourself.

My Little Memories

When Mom made this dish, you could smell the peppercorn from across the house.
She said if your tongue isn’t slightly numb, it’s not ready yet.
We called it “flavor electricity”—because it really did zap you.

Chef’s Notes

🌶 Use *chili oil with sediment*—that’s where the flavor hides.

🌋 Don’t skip the *Sichuan peppercorns*—the tingling is the whole point.

❄️ Serve slightly chilled. The cold contrast sharpens the heat.

🧄 Garlic must be *raw and minced*—no sautéing here.

🌿 A sprinkle of scallion or cilantro adds cool relief from the spice.

🥵 If it doesn’t make your lips numb, it’s not spicy enough.

More for the Table

Suan La Fen

Twice-Cooked Pork