Sichuan-style Spicy Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana features a tomato-based sauce and mozzarella cheese, our Sichuan adaptation introduces a vibrant and spicy sauce made with Sichuan peppers, chili bean paste, and a medley of aromatic spices. The traditional mozzarella is replaced with a sprinkle of Sichuan peppercorn-infused sesame seeds for an added kick. This fusion dish brings together the flavors of Italy and Sichuan, resulting in a tantalizing and unique culinary experience. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 2 boneless, skinless chicken breasts (400g) 2 boneless, skinless chicken breasts (400g)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pound the chicken breasts to an even thickness, then season with salt and pepper.
3. 3.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. 4.
   Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown, about 3-4 minutes per side. Transfer to a baking dish.
6. 6.
   In a dry skillet, toast the Sichuan peppercorns and sesame seeds over medium heat until fragrant. Grind them into a coarse powder using a mortar and pestle.
7. 7.
   In the same skillet, heat a tablespoon of vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant.
8. 8.
   Stir in the Sichuan chili bean paste, soy sauce, rice vinegar, sugar, and chicken broth. Simmer for 5 minutes, until the sauce thickens slightly.
9. 9.
   Pour the Sichuan sauce over the chicken breasts in the baking dish. Sprinkle the ground Sichuan peppercorn and sesame seed mixture on top.
10. 10.
    Bake in the preheated oven for 15 minutes, or until the chicken is cooked through.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Sichuan chili bean paste — Adjust the amount according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Chicken breasts — Pound the chicken breasts to an even thickness for even cooking.

Tips & Tricks

• For an extra spicy kick, add a few dried Sichuan peppers to the sauce.
• Serve the Sichuan-style Chicken Parmigiana with steamed rice or noodles to balance the heat.
• If you can't find Sichuan chili bean paste, you can substitute it with a combination of chili paste and fermented black beans.
• Experiment with different levels of Sichuan peppercorns to find your preferred level of numbing sensation.
• Make extra Sichuan sauce and store it in the refrigerator for up to a week to use in other dishes.

Serving advice

Serve the Sichuan-style Spicy Chicken Parmigiana hot, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the Sichuan-style Chicken Parmigiana on a platter, drizzle some of the sauce over the chicken, and sprinkle with additional ground Sichuan peppercorns and sesame seeds. Place a few sprigs of fresh cilantro on top for an appealing presentation.