If you don’t like spicy food, please keep scrolling. The warning is in the name of the dish here: it is hot and it is spicy and thanks to a generous sprinkling of Sichuan peppercorns, it is numbing. But in an oh-so-good way.
Adapted from a Fuchsia Dunlop recipe, this Sichuan-style appetizer is perfect for making ahead of time since you start with already cooked chicken and the final dish is served at room temperature. Make sure you use good quality chili oil here, preferably homemade. It makes all the difference.
1 pound cooked chicken breast
2 green onions
2 teaspoons sugar
3 teaspoons soy sauce
3 tablespoons chili oil with chili flakes
2 teaspoons sesame oil
1/2 teaspoon ground roasted Sichuan pepper
1. Cut the chicken evenly into slices and set aside. Thinly slice the green onions diagonally, 1 1/2 inches long.
2. In a small bowl, stir together the sugar, soy sauce, chili oil, and sesame oil.
3. Place the green onions on a serving platter and then add the chicken. Sprinkle the chicken with the ground Sichuan pepper and drizzle with the sauce. Serve at room temperature.