Chicken skewers seasoned with numbing Sichuan peppercorns and dried chilies.
Hands-free mode with voice commands & timers
No ratings yet
Toast the Sichuan peppercorns and dried chilies in a dry pan over medium heat until fragrant, then grind them into a coarse powder using a mortar and pestle.
Cut the chicken thighs into 1-inch bite-sized cubes, keeping the skin intact for maximum flavor and texture.
In a large bowl, whisk together the soy sauce, Shaoxing wine, sesame oil, minced ginger, garlic, brown sugar, and half of the ground spice mixture.
Add the chicken to the marinade, toss thoroughly to coat, and refrigerate for at least 1 hour to allow the numbing flavors to penetrate.
Thread the chicken pieces onto soaked bamboo skewers, alternating every two pieces of meat with a piece of green onion.
Preheat a grill or broiler to medium-high heat and lightly oil the grates to prevent sticking.
Grill the skewers for 4-5 minutes per side, basting with any remaining marinade, until the chicken is charred and cooked through.
Remove from heat and immediately sprinkle the remaining Sichuan spice powder over the hot skewers before serving.
