Steamed Chicken in Chili Sauce
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Steamed Chicken in Chili Sauce

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Chicken in Chili Sauce

About This Recipe

This Sichuan-Style Spicy Chicken Salad is a mouthwatering dish that combines tender, juicy chicken with a bold, aromatic sauce for an irresistible flavor explosion. The chicken legs are first steamed to perfection, then shocked in ice water with ginger for a silky texture. Tossed with crisp cucumber and coated in a vibrant mix of red oil, peppercorn oil, vinegar, and soy sauce, every bite delivers a balance of spicy, tangy, and nutty notes. Toasted sesame seeds, fragrant peanuts, and chili flakes add crunch and heat, while a hint of Shaoxing wine deepens the umami richness. Chilled before serving, this dish is refreshing yet packed with bold Sichuan flavors—perfect as an appetizer or a main course. Quick to prepare yet bursting with complexity, it’s a must-try for lovers of spicy, savory cuisine!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • chicken legs 400g
The aromatics
  • cucumber 150g
  • ice cubes 1 cup
  • ginger 2 tbsp (sliced)
  • sesame 2 tbsp
  • fragrant peanuts 3 tbsp
  • scallion 2 stalks
The sauce & seasonings
  • red oil 4 tbsp
  • sugar 2 tbsp
  • vinegar 2 tbsp
  • light soy sauce 2 tbsp
  • peppercorn oil 2 tbsp
  • Shaoxing wine 1 tbsp
  • chili flakes 1 tbsp
  • monosodium glutamate 1/4 tbsp
  • salt 3g
  • ice water 1/4 cup

menu_book Directions

1
Step 1
First, wash the chicken legs clean, remove the subcutaneous fat, add water to the pot, bring to a boil, and steam over high heat for about 5 minutes.
2
Step 2
After 5 minutes, turn the chicken legs over and steam for another 5 minutes over high heat. Then, turn off the heat and simmer for 10 minutes.
3
Step 3
After simmering, prepare a basin of ice water with ice cubes and ginger slices, and soak the chicken in it until it is completely cooled.
4
Step 4
Cut some cucumber segments, and mix the sauce: 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 2 tablespoons of peppercorn oil, 1 tablespoon of Shaoxing wine, 2 tablespoons of sesame, a small handful of fragrant peanuts, 1 tablespoon of chili flakes, scallion, ginger, 1/4 tablespoon of monosodium glutamate, and 3 grams of salt, 1/4 cup of ice water, and mix well.
5
Step 5
Finally, cut the chicken into pieces, pour the mixed sauce over it, mix well, and refrigerate for 30 minutes before serving.

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