The first new Chinese recipe to celebrate Chinese New Year on Saturday, these szechuan pepper chicken skewers are a perfect canapé to serve when entertaining or to enjoy as a starter with a homemade Chinese meal. The recipe appeared in the Olive Christmas 2018 magazine but isn't on the website.
The chicken is delicious and is perfectly balanced with flavours of sweet, salty and spicy...very moreish!
Tip
- This szechuan pepper chicken skewers recipe is easily adapted if you're cooking for less or more people - I made half the recipe the first time to make 5 skewers as a starter.
Recent new recipes
Category Spotlight...
Vegan and Vegetarian
In this category you'll find a wide range of vegan and vegetarian recipes from different cuisines, ranging from vegetable sides, burgers, curries, salads, baked potatoes, pasta, noodles and more!!
How to make these Szechuan Pepper Chicken Skewers
Ingredients
- 500g skinless boneless chicken thighs, cut into 3 to 4cm pieces
For the marinade:
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 1 tsp szechuan peppercorns, crushed
- 2 tbsp caster sugar
- 2 cloves garlic, crushed
- 1 tbsp sriracha
To garnish:
- 1 tbsp toasted sesame seeds
Instructions
- For step 3, if using wooden skewers - soak in cold water for at least 30 minutes.
- Mix the marinade ingredients in a small bowl. Put the chicken pieces into a large bowl or sandwich bag and add the marinade. Mix well, ensuring the chicken pieces are well coated. Cover the bowl or seal the bag and marinate in the fridge for at least 2 hours. Heat the oven to 200C/180C fan/gas 6.
- Cover a baking tray with tin foil, then thread 3 or 4 pieces of the marinated chicken onto each skewer. Place the skewers onto the tray and cook for 30 minutes, turning once halfway through.
- Meanwhile, bring the leftover sauce to a simmer in a small saucepan and gently reduce for 3 to 5 minutes, until sticky. Glaze the skewers with the reduced sauce and cook for a further 5 minutes in the oven, until charred and sticky. Garnish with the toasted sesame seeds, then enjoy!!
Recipe Collection Spotlight...
6 Delicious Lasagnes
Dive into layers of deliciousness with this collection of 6 Delicious Lasagnes, featuring a variety of comforting recipes for every taste. From traditional rich beef bolognese and creamy béchamel to creative twists like 'nduja, sausages and ham versions, these recipes are perfect for family dinners, gatherings, or cosy nights in.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Szechuan Pepper Chicken Skewers
Ingredients
- 500 g (1.1 lb) skinless boneless chicken thighs cut into 3 to 4cm pieces
For the marinade:
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 1 tsp szechuan peppercorns crushed
- 2 tbsp caster sugar
- 2 cloves garlic crushed
- 1 tbsp sriracha
To garnish:
- 1 tbsp toasted sesame seeds
Instructions
- For step 3, if using wooden skewers - soak in cold water for at least 30 minutes.
- Mix the marinade ingredients in a small bowl. Put the chicken pieces into a large bowl or sandwich bag and add the marinade. Mix well, ensuring the chicken pieces are well coated. Cover the bowl or seal the bag and marinate in the fridge for at least 2 hours. Heat the oven to 200C/180C fan/gas 6.
- Cover a baking tray with tin foil, then thread 3 or 4 pieces of the marinated chicken onto each skewer. Place the skewers onto the tray and cook for 30 minutes, turning once halfway through.
- Meanwhile, bring the leftover sauce to a simmer in a small saucepan and gently reduce for 3 to 5 minutes, until sticky. Glaze the skewers with the reduced sauce and cook for a further 5 minutes in the oven, until charred and sticky. Garnish with the toasted sesame seeds, then enjoy!!
Notes
- This szechuan pepper chicken skewers recipe is easily adapted if you're cooking for less or more people - I made half the recipe the first time to make 5 skewers as a starter.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE