Crispy Peppercorn Chicken
ID: 9a9b55e7...
This crispy peppercorn chicken recipe is ridiculously easy. By utilizing the fat from the chicken thigh itself, you can achieve a perfectly crispy skin and tender meat without adding a single drop of oil. Served with a tangy, spicy, and savory Sichuan-style sauce, it's an appetizing and satisfying dish, perfect for when you have no appetite in hot weather.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Season the chicken thigh with kombu salt and black pepper. → Place the chicken skin-side down in the pan, pan-fry over medium heat for 10 minutes without oil until crispy, then flip to cook through before removing from heat. → Prepare the sauce: mix together the garlic soy sauce, spicy peppercorn garlic sauce, sugar, and chopped cilantro. → Drizzle the sauce over the cooked chicken thigh, garnish with cilantro, then slice and serve.
Cooking Steps
Brief Cooking Order
Season the chicken thigh with kombu salt and black pepper. → Place the chicken skin-side down in the pan, pan-fry over medium heat for 10 minutes without oil until crispy, then flip to cook through before removing from heat. → Prepare the sauce: mix together the garlic soy sauce, spicy peppercorn garlic sauce, sugar, and chopped cilantro. → Drizzle the sauce over the cooked chicken thigh, garnish with cilantro, then slice and serve.
Introduction
This crispy peppercorn chicken recipe is ridiculously easy. By utilizing the fat from the chicken thigh itself, you can achieve a perfectly crispy skin and tender meat without adding a single drop of oil. Served with a tangy, spicy, and savory Sichuan-style sauce, it's an appetizing and satisfying dish, perfect for when you have no appetite in hot weather.
Step 1
Evenly sprinkle kombu salt and black pepper onto the meat side of the boneless chicken thigh for base seasoning.
Step 2
Without adding oil, place the chicken thigh 'skin-side down' directly in the pan. Pan-fry over medium heat for 10 minutes to render the chicken fat and achieve a golden, crispy skin.
Step 3
In a mixing bowl, combine 1 tablespoon of garlic soy sauce, 1 tablespoon of spicy peppercorn garlic sauce, 1 tablespoon of allulose, and an appropriate amount of chopped cilantro. Stir well to create the peppercorn sauce.
Step 4
Once the skin side is crispy and charred, flip the chicken over and continue frying until the thigh is cooked through. Remove from the pan.
Step 5
Drizzle the prepared peppercorn sauce over the chicken, garnish with a few cilantro leaves, then slice and serve.
Ingredients List
Important Notes
No oil is needed for pan-frying the chicken thigh, as the skin releases plenty of fat during the process, effectively rendering natural chicken oil. 🔥
Keeping the skin side against the pan for a slow fry is the key to crispiness; avoid flipping it constantly—letting it sit results in the best texture. 💡
If you don't have allulose, you can substitute it with honey, maple syrup, or regular granulated sugar. ⚠️
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...