Drool-worthy Sichuan Chicken in Chili Oil Sauce (Kou Shui Ji)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan chicken dish with numbing and spicy heat from peppercorns and chili oil, balanced by sesame paste and vinegar. Poached chicken is coated in an aromatic sauce with peanuts and sesame seeds for texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoon plain roasted peanuts ((finely chopped))
- 1 tablespoon toasted sesame seeds
- 1 tablespoon red chili flakes or dried red chilis ((seeded and chopped))
- ½ teaspoon salt
- 1/3-1/2 cup oil
- 3 scallions ((cut into large sections))
- 4 slices ginger
- 5 cloves garlic ((sliced))
- 1 star anise
- 1 small cinnamon stick
- 1 1/2 tablespoons Sichuan peppercorns
- 2 chicken leg quarters ((deboned with skin still on; try asking your butcher to do this for you))
- 2 scallions
- 2 slices ginger
- 1 tablespoon sesame paste
- 2 tablespoons light soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sugar
- 3 cloves garlic ((chopped))
- 2 tablespoons chicken stock
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 726mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.