I heard a few people mentioning Sichuan pepper and how it feels and taste strange. So as soon I saw some at the shop I decided to get some and try it out. It looks like dry berries and, if you chew it by itself, it taste like a dry berry. But after spitting it out, suddenly I got a sour flavour and a slightly anaesthesia effect on my tongue.
So I was super excited to try it in a recipe. Therefore I found and adapted an recipe to my tastes: A yummy sweet-sour-spicy chicken that goes awesome with rice.
Ingredients for 2 portions:
- 1 chicken breast or thigh
- 1 onion
- 2 cloves of garlic
- 1 bell pepper
- A thumb size piece of ginger
- 1 teaspoon of Sichuan pepper
- 1 tablespoon of Gochujang, or any of your favorite spicy sauce (it depends of how spicy you like your food)
- Half a tablespoon of rice or white vinegar
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- Half a teaspoon of corn starch
- A splash of sesame oil
- Roughly slice the onion and bell pepper.
- Dice the chicken in approximately 1cm pieces.
- Heat some oil on high heat.
- Grate the ginger and crush the Sichuan pepper and the garlic, and add it to the pan.
- Add the onion, and fry while stirring until it begins to turn translucide.
- Then add the chicken and cook until the onion begins to turn golden.
- Add the Gochujang (or the spicy sauce), the vinegar, the soy sauce, the sugar and the bell pepper. Then cook for 2-3 minutes.
- Mix the corn starch with water and add that mixture to the sauce to thicken it.
- Finally, add a splash of sesame oil, and serve on some rice. You can also top it with some spring onion and/or sesame seeds.
It is a faster version for it. Therefore I will add another version for Sichuan deep-fried chicken some time later.
One tweak that you can do is replacing the sugar by a tablespoon of mirin. It would make a slightly less sweet sauce, but more savory and liquid.