Hot and Numbing Chicken

Name: Hot and Numbing Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 600 g chicken pieces; 1 cup dried chilies; 1 tbsp Sichuan peppercorns; 4 garlic cloves; 2 tbsp oil; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Hot and Numbing Chicken traces its fiery roots to Chongqing, where it is a staple of home cooking. In this version, salt is a matter of intuition, and fat is embraced rather than shunned. It is a dish meant for sharing, bringing together the warmth of family and friends around the table, without need for ceremony or special occasion.

As you take a bite, expect a symphony of sensations—an immediate heat from the dried chilies, coupled with the numbing kiss of Sichuan peppercorns. The garlic adds depth, while the soy sauce brings a subtle umami finish. This dish demands to be savored in company, where its bold flavors can spark lively conversation.

Ingredients

600 gchicken pieces
1 cupdried chilies
1 tbspSichuan peppercorns
4garlic cloves
2 tbspoil
1 tbspsoy sauce
to tastefine sea salt

Method

Start by patting the 600 g of chicken pieces dry with paper towels. Season them generously with fine sea salt, ensuring each piece is well-coated. Heat 2 tablespoons of oil in a large wok or deep skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Brown them on all sides until they develop a golden crust, which should take about 5-7 minutes. This step locks in the juices and creates a flavorful base.
Remove the chicken from the wok and set it aside. In the same wok, add 1 cup of dried chilies and 1 tablespoon of Sichuan peppercorns. Stir-fry them in the remaining oil over medium heat until the chilies darken slightly and the peppercorns become fragrant, about 1-2 minutes. This releases the essential oils and flavors from the spices, creating the signature hot and numbing sensation.
Add 4 finely chopped garlic cloves to the wok, stirring constantly to prevent burning. Cook until the garlic is tender and aromatic, which should take about 30 seconds. Return the browned chicken to the wok, stirring to combine with the spices and garlic.
Pour in 1 tablespoon of soy sauce, stirring to coat the chicken evenly. Allow the sauce to simmer and reduce slightly, thickening and adhering to the chicken pieces. Taste the dish and adjust the seasoning with more fine sea salt if necessary. The sauce should have a balanced, savory flavor with a hint of heat and numbing sensation.
Once the sauce has reached your desired consistency, remove the wok from heat. Transfer the Hot and Numbing Chicken to a serving platter. Garnish with fresh herbs if desired, and serve immediately, allowing the bold flavors to shine. This dish is best enjoyed hot, with the numbing spice at its peak.