In a nutshell, seasoned strips of chicken fillets dredged in flour (or starch), deep fried, tossed with warmed hoisin sauce and toasted sesame seeds. When this recipe was originally posted on February 8, 2008, I had two issues. First, although the recipe was based on a Chinese dish called Szechuan (Sichuan) Pork and one of the essential ingredients was Szechuan peppercorns, I did not include Szechuan peppercorns in my recipe because, at the time, I didn’t know where to get them. Well, that was more than two years ago and I now have a supply of Szechuan peppercorns in my pantry.
Second, the cooked dish always turned too dark and this I attributed to two things. The soy sauce marinade and the caramelization of the sugar in the hoisin sauce. I have modified the recipe. Instead of soy sauce, I use salt. Then, instead of heating the hoisin sauce over medium heat, I simply pour it in the still hot pan with the flame off. That way, it thins but does not burn.
This is the updated recipe. The old one is on page 2.
Ingredients
- 10 chicken thigh fillets (skin-on or skinless, your choice — you can even substitute chicken breast fillets)
about 1 tbsp. of salt
1 tbsp. of Szechuan peppercorns
about 1/2 c. of corn or tapioca starch (or flour)
about 2 c. of cooking oil for frying
2 to 3 tbsps. of hoisin sauce
2 tbsps. of toasted sesame seeds
finely sliced green onion leaves, to garnish (optional)
Instructions
Cut the chicken into thin strips by holding the knife at a 45o angle.
With a mortar and pestle, grind the Szechuan peppercorns. Mix with the salt and sprinkle over the chicken. With your hands, mix lightly but thoroughly.
Add the flour or tapioca (or corn) starch to the seasoned chicken. Toss, separating chicken strips that may stick together to make sure that all sides of every piece of chicken is coated with flour/starch.
Heat the cooking oil in a wok until it starts to smoke. Add the floured chicken, one at a time, and cooking only enough pieces in a batch to make sure that the pan is not overcrowded.
Fry the chicken strips until lightly golden, turning them over halfway through for even cooking. Repeat with another batch until all the chicken is cooked. As each batch of chicken is cooked, place in a plate or shallow bowl lined with paper towels to remove excess oil.
Pour off the cooking oil. Wipe the wok with paper towels to remove any flour/starch residue. Pour the hoisin sauce into the still hot wok. Swirl or use a spatula so that the sauce covers as much of the cooking surface of the wok. Add the cooked chicken and the toasted sesame seeds. Toss and stir lightly, or do both, so that each piece of chicken is coated with some of the sauce and sesame seeds.
Serve at once. By itself or with rice.
Cooking time (duration): 20 to 30 minutes
Number of servings (yield): 4
Meal type: lunch
The old recipe is on page 2.
Pages: 1 2
Superb photo of a rice-topping dish. Real artistic execution. Was just wondering how the cooking technique wiould change if you had Sichuan peppercorns?
You can find Szechuan peppercorns at Spices & Flavors, at Market!Market! near Lord Stow’s Bakery. They sell for Php 110 per bottle (80 gms). I used them for my flavored salt give-aways last Christmas and they are awesome…toasted then grounded with sea salt. They are excellent as a flavoring or finishing condiment to roast chicken.
by the way, what side dish did you serve this with?
cool! i’ll try this!! i tried hoisin sauce with porkchops, and cooked it in a toaster oven.. it turned out good, i just didn’t like the mess it did to my toaster. hehe.
Thank you, Telly.
In the original recipe, the Sichuan peppercorns were coarsely cracked (in a mortar). But that’s the only difference.
Thank you, Chunky. It’s been too long since I was at Market! Market! No side dish. Actually what you see in the photo are the leftovers from the kids’ packed school lunch which I had for breakfast.
Nikka, hoisin sauce caramelizes then burns fast. That’s why it’s added last.
looks very yummy:)
couple of questions. what is light soy sauce? and how does it differ from regular soy sauce light silver swan soy sauce or datu puti soy sauce?
light soy sauce is lighter in color (more translucent), less salty and a bit sweet. Think Kikkoman.
If i dont have light soy sauce on hand can i substitue with anything else? regular soy sauce with water and sugar maybe? what do you think?By he way i LOOOVE your site!I love cooking and anything else that has to do with it. It relaxes me and just plain makes me happy!So reading your site really puts me in a good mood.Thanks!
kittyM, it’s my way of relaxing too — cooking + photography. Great outlet for creative juices.
Re soy sauce: it won’t taste the same but you can try using only half as much.
Had this for dinner last night and my husband loved it.Went all the way chinese and served crab and corn soup and fried rice with it.Thanks connie!
I know this post is old, but I can’t resist suggesting a place which you probably know by know: BEE TIN GROCERY (this is NOT the same as Eng Bee Tin) in Ongpin. They sell all tipes of sauces, even SICHUAN PEPPERCORN–for just P30 for 60 grams! And they also have great things like assorted chili bean pastes (doubanjiang) and even sesame paste (tahini). I assume you’re chinese? It’s a great place, and you can find better, cheaper alternative products to lee kum kee sauces (ex. buy sesame oil by the liter, or explore 7 or 8 types of Chinese wine, or even vegetarian seasonings)…
I LOVE sichuan pepper. Sichuan pepper has this tingly spiciness that hits you at the back of your throat–it’s almost like having mint, actually. But it’s awfully strong–so be sure to just use a little (a teaspon of crushed sichuan pepper has a lot of kick in itself.)
Thanks!
perfect photography! The food looks very appetizing. Can’t wait to try this recipe!