Mouthwatering Chicken
If you love bold, spicy flavors with a touch of nutty richness, my mouth-watering chicken recipe is for you! Inspired by the classic Chinese Kou Shui Ji (Sichuan Mouthwatering Chicken), I poach tender chicken breasts, then top them with a fragrant, spicy Sichuan chili sauce. But a few fun twists really make this one my own! Perfect for serving at room temperature or slightly chilled, it’s a dish that’s as beautiful as it is delicious.
My recipe for Sichuan mouthwatering chicken stays true to traditional Kou Shui Ji, where the chicken is poached briefly and then cooled to maintain juiciness, and the sauce is made by pouring hot oil over aromatics to release their fragrance. But I change things up by incorporating roasted peanuts for extra crunch and nuttiness, Korean chili flakes (gochugaru) and paprika for a fruity heat, and a touch of black vinegar for balanced acidity. The result is a vibrant, nutty, and aromatic chili oil sauce that clings beautifully to each slice of chicken breast.
- 4 cups water (or enough to cover chicken)
- 1 (1-inch piece) fresh ginger (sliced)
- 5 scallions (thinly sliced, white and green parts separated, divided)
- 1 teaspoon table salt
- 2 boneless, skinless chicken breasts
- 3 tablespoons crushed roasted peanuts
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 teaspoon ground paprika
- 1 tablespoon toasted sesame seeds (plus more for garnish)
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
- ⅓ cup vegetable oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons water
- 1 teaspoon black vinegar