How to Make the Perfect Spicy and Numbing Szechuan Mouth-Watering Chicken?

Q: Can I use chicken breast instead of chicken legs for this recipe?
A: Yes, you can use chicken breast, but the texture might be slightly different as chicken legs are juicier and more tender.

Spicy and Numbing Szechuan Mouth-Watering Chicken


  • 2 chicken legs
  • 5g green onions
  • 3g ginger
  • 1 Thai chili pepper
  • 5g minced garlic
  • 20g chili powder
  • 10g Szechuan peppercorns
  • 10g sesame seeds
  • 5g sugar
  • 1g salt
  • 1g MSG (optional)
  • 10g light soy sauce
  • 5g oyster sauce
  • 20g vinegar
  • 30g chicken broth
  • 1g chopped green onions for garnish
  • 10g cooking wine
  1. Debone the chicken legs and cook them in cold water with green onions, ginger, and cooking wine until done.
  2. Remove the chicken and cool it in cold water.
  3. Cut the chicken into pieces.
  4. Prepare the sauce: Mix together Thai chili pepper, minced garlic, chili powder, Szechuan peppercorns, sesame seeds, sugar, salt, MSG, hot oil, light soy sauce, oyster sauce, vinegar, and chicken broth.
  5. Pour the sauce over the chicken, mix well, and garnish with chopped green onions.
  • High in protein
  • Contains beneficial spices and herbs
  • May be high in sodium
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