SICHUAN THOUSAND CHILE CHICKEN
Steps:
- Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
- Preheat oil in a deep-fryer to 350 degrees F.
- Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
- Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
- Deep-fry marinated chicken until golden brown. Set aside.
- Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
- Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.
SICHUAN PEPPER-SALT ROAST CHICKEN
Provided by Lillian Chou
Categories Chicken Bake Dinner Party Potluck Coffee Grinder Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F with rack in middle.
- Finely grind peppercorns with salt in grinder.
- Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
- Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.
CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
SALT-AND-PEPPER ROAST CHICKEN
Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.
Provided by Melissa Clark
Categories easy, weeknight, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
- Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams
SICHUAN PEPPER CHICKEN
Make and share this Sichuan Pepper Chicken recipe from Food.com.
Provided by Yorky1000
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix soy sauce, brandy, cornflour, spring onions and ginger.
- Add the chicken pieces and mix to coat. Cover and marinate for one hour.
- Heat the oil in a deep frying pan or wok and deep fry the chicken pieces in batches each for around 5 minutes. Remove the batches of chicken and drain on kitchen paper.
- Heat the olive oil in a wok and fry the Sichuan pepper and dried red chilies for about 1 minute.
- Add the garlic and ginger and stir fry for 30 seconds. Don't burn the garlic.
- Add the reserved cooked chicken, salt, sugar and green onions.
- Stir until combined.
- Serve hot with steamed white rice or rice noodles.
Nutrition Facts : Calories 900.5, Fat 53.7, SaturatedFat 14.2, Cholesterol 225, Sodium 1829, Carbohydrate 37.6, Fiber 6.8, Sugar 16.6, Protein 64.6
ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
SALT AND PEPPER CHICKEN
Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice
Provided by Elena Silcock
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
- Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
- Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.
Nutrition Facts : Calories 279 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
More about "sichuan pepper salt roast chicken recipes"
ROAST CHICKEN WITH SICHUAN PEPPERCORNS (PERFECT FOR …
From linsfood.com
5/5 (29)Total Time 1 hr 50 minsCategory Main Dish or Part of a Chinese MenuCalories 317 per serving
- Dry roast the sichuan peppercorns on medium low heat for 1 - 2 minutes, no more, as we want just a bit of depth.
- Place the sichuan peppercorns in a pestle and mortar, along with the salt and pound to a semi-coarse grind. Or just use a spice mill/chopper.
- Pound or chop the garlic and ginger into a fairly fine mince. A food chopper will do, or use the pestle and mortar or just a knife to chop them fine.
SICHUAN ROASTED WHOLE CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4.8/5 (4)Total Time 13 hrs 20 minsCategory MainCalories 234 per serving
- Add the salt, tea, and peppercorns to a pan. Heat over medium-low heat, stirring regularly, until smoking.
- Adjust the oven rack, so the chicken will be positioned in the middle of the oven. Preheat the oven to 450 °F (232 °C). Line a roasting pan with foil for easy cleaning. Pour in a cup of water to prevent the drippings from burning. Place a roasting rack into the pan.
- Drizzle the extra marinating liquid onto the chicken. Roast the chicken at 450 °F (232 °C) for 30 minutes.
- If you happen to have an adjustable roasting rack, you can use this method to get extra crispy thighs. Start the roasting by shaping the roasting rack into a “V” shape. Grease the rack with a thin layer of oil to prevent sticking. Place the chicken on its side, so the thigh and the wing are facing up. Drizzle a few teaspoons of the marinating liquid onto the chicken. Roast at 450 °F (232 °C) for 15 to 20 minutes, until the top of the thigh turns golden brown.
SZECHUAN OR SICHUAN ROASTED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
SICHUAN SPICY THREE PEPPER CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED SZECHUAN PEPPER SALT - ALL WAYS DELICIOUS
From allwaysdelicious.com
SZECHUAN CHICKEN RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SZECHUAN PEPPER ROAST CHICKEN - ROTI N RICE
From rotinrice.com
ROAST CHICKEN WITH SICHUAN PEPPERCORN SALT | ASIAN …
From asianinspirations.com.au
TAIWANESE-STYLE CHICKEN WITH BASIL AND SICHUAN PEPPER …
KUNG PAO CHICKEN IS A FAST, EASY WEEKNIGHT DINNER THAT PACKS A PUNCH
From usatoday.com
ORANGE-SICHUAN PEPPER CHICKEN - PRESSREADER
From pressreader.com
SICHUAN PEPPER-SALT ROAST CHICKEN | KEEPRECIPES: YOUR …
From keeprecipes.com
SICHUAN PEPPERCORN ROAST CHICKEN WITH CHICHARRóNES RECIPE
From sunset.com
SZECHUAN CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SALT AND PEPPER ROAST CHICKEN | MARION'S KITCHEN
From marionskitchen.com
CRISPY SKIN CHICKEN WITH 5-SPICE AND SICHUAN PEPPER | RACHAEL RAY
From rachaelrayshow.com
THE FLAVOR OF SICHUAN PEPPERCORNS HAS NO SUBSTITUTE
From washingtonpost.com
CHINESE SALT AND PEPPER CHICKEN WINGS - ALL WAYS DELICIOUS
From allwaysdelicious.com
BEST ROAST CHICKEN RECIPE - HOW TO MAKE A ROAST CHICKEN - DELISH
From delish.com
ORANGE-SICHUAN PEPPER CHICKEN RECIPE - THE WASHINGTON POST
From washingtonpost.com
You'll also love