Sichuan-style Spicy Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its sweet and tangy flavors, our Sichuan-style adaptation adds a fiery kick of spice. We incorporate Sichuan peppercorns and chili peppers to create a numbing and spicy sensation that is characteristic of Sichuan cuisine. This adaptation transforms the traditional teriyaki into a bold and exciting dish. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, sliced 500g (1.1 lb) boneless chicken thighs, sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili oil 2 tablespoons chili oil
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 green onions, chopped 2 green onions, chopped
• 1 red chili pepper, sliced (optional for extra heat) 1 red chili pepper, sliced (optional for extra heat)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, minced ginger, cornstarch, sesame oil, salt, and black pepper. Mix well to make the teriyaki sauce.
2. 2.
   Heat a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and toast them for about 1 minute until fragrant. Remove the peppercorns from the wok and crush them using a mortar and pestle or a spice grinder.
3. 3.
   In the same wok, heat the chili oil over medium heat. Add the sliced chicken and stir-fry until cooked through, about 5-6 minutes.
4. 4.
   Pour the teriyaki sauce over the cooked chicken and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
5. 5.
   Sprinkle the crushed Sichuan peppercorns over the chicken and mix well.
6. 6.
   Garnish with chopped green onions and sliced red chili pepper (optional).
7. 7.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before crushing them enhances their flavor. Be careful not to burn them during toasting.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Honey — Use a good quality honey for a balanced sweetness in the teriyaki sauce.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Cornstarch — The cornstarch helps thicken the teriyaki sauce. If you prefer a thinner sauce, reduce the amount of cornstarch.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
• Adjust the spiciness by adding more or less chili oil and Sichuan peppercorns.
• Serve the Sichuan-style Spicy Teriyaki Chicken with a side of steamed vegetables to balance the heat.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and add it to the dish while cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Sichuan-style Spicy Teriyaki Chicken hot with steamed rice or noodles. Garnish with chopped green onions and sliced red chili pepper for an extra pop of color and flavor.

Presentation advice

Arrange the Sichuan-style Spicy Teriyaki Chicken on a platter, placing the vibrant green onions and red chili pepper slices on top for an appealing presentation. Serve with a side of steamed rice or noodles to complete the dish.