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Boiled Chicken With Sichuan Chili Sauce


You might need a glass of milk handy because this chicken is spicy AF.



  • 2 chicken thighs
  • 300 g water
  • 1 welsh onion (green part only)
  • 4 slices ginger
  • 1 tbsp sake
  • (sauce)
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 3 tbsp vinegar
  • 4 tsp chicken bouillon
  • 2 tsp minced garlic
  • 3 tsp grated ginger
  • 4 tsp hoisin sauce
  • 3 tbsp chili oil
  • 3 tbsp Sichuan pepper
  • 5 tbsp chili powder
  • 5 tbsp chili flakes
  • welsh onion, finely sliced
  • coriander
  • peanuts, coarsely chopped

Let's get Cooking...

  1. Place chicken pieces in a pot and cover with water. Add the green part of a welsh onion, ginger slices and sake and bring to a boil.
  2. Cover and turn off the heat. Let it sit for 30 minutes.
  3. Take out the chicken. Add in all the ingredients for the sauce into the chicken stock and bring to a boil.
  4. Slice the chicken and place onto a serving platter. Pour sauce over the chicken and top with finely sliced welsh onion, coriander and peanuts.