Mouth-watering Chicken Recipe

spooning sauce over a sliced mouthwatering chicken breast on a white plate.

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This mouthwatering chicken recipe is inspired by classic Kou Shui Ji. Juicy poached chicken breasts are topped with a spicy Sichuan chili oil sauce. Perfect for serving with rice, noodles, or as leftovers in wraps and salads.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Chinese

Servings: people

Calories: 377kcal

Author: Becky Hardin

Ingredients

For the Chicken:

4 cups water or enough to cover chicken
1 (1-inch piece) fresh ginger sliced*
5 scallions thinly sliced, white and green parts separated, divided
1 teaspoon table salt
2 boneless, skinless chicken breasts **

For the Sauce:

3 tablespoons crushed roasted peanuts ***
2 tablespoons gochugaru Korean chili flakes****
1 teaspoon ground paprika
1 tablespoon toasted sesame seeds plus more for garnish
1 teaspoon granulated sugar
1 teaspoon table salt
⅓ cup vegetable oil
1 teaspoon grated fresh ginger
1 teaspoon Sichuan peppercorns *****
3 tablespoons water
1 teaspoon black vinegar ******

Instructions

Bring the water, sliced ginger, half of the scallion whites, and 1 teaspoon salt to a boil in a medium pot.
4 cups water, 1 (1-inch piece) fresh ginger, 5 scallions, 1 teaspoon table salt
Add the chicken, let it boil for 1 minute, then reduce the heat to low, cover, and simmer for 20 minutes.
2 boneless, skinless chicken breasts
While the chicken cooks, prepare the sauce. Combine the peanuts, gochugaru, paprika, sesame seeds, sugar, 1 teaspoon salt, and the rest of the scallion whites in a heat-proof bowl.
3 tablespoons crushed roasted peanuts, 2 tablespoons gochugaru, 1 teaspoon ground paprika, 1 tablespoon toasted sesame seeds, 1 teaspoon granulated sugar, 1 teaspoon table salt
Heat the vegetable oil in a small pan over medium heat until hot but not smoking. Add the grated ginger and Sichuan peppercorns and cook for 1-2 minutes, until fragrant.
⅓ cup vegetable oil, 1 teaspoon grated fresh ginger, 1 teaspoon Sichuan peppercorns
Strain out the solids, then pour the hot oil over the ingredients in the bowl.
Stir in the 3 tablespoons water and the black vinegar until evenly mixed. Set aside.
3 tablespoons water, 1 teaspoon black vinegar
Prepare an ice bath by filling a bowl ⅔ with cool water, and adding enough ice to bring the water line to ¾. When the chicken reaches 165°F, transfer it to the ice bath to cool completely, about 15-20 minutes.
Slice into bite-sized pieces and arrange on a serving plate.
Spoon the chili oil sauce over the chicken and garnish with the reserved scallion greens and extra sesame seeds. Serve at room temperature or slightly chilled.

Notes

*If you’re out, use ½ teaspoon of ground ginger--but the flavor will be less bright.

**Thighs work too but require an extra 5-7 minutes of poaching.

***Toasted cashews or sunflower seeds can be used for a softer, butterier finish.

****Replace with Aleppo pepper or a mild chili powder mixture if needed.

*****Rice vinegar or sherry vinegar can replace it, but adjust to ¾ teaspoon to avoid over-acidity.

******If unavailable, use a pinch of freshly cracked black pepper mixed with ground coriander for mild complexity. 

Tips:

A pot with tall sides maintains a consistent simmer for even poaching; if using a wide shallow pan, add a bit more water to ensure the chicken stays submerged.
Adding ginger and scallion whites at the start infuses the liquid as it heats, creating a subtle broth that seasons the chicken throughout.
Pouring hot oil over the chili mixture intensifies color, aroma, and flavor; it essentially “opens up” the spices for maximum impact.
If you prefer a milder sauce, let the oil cool for 30 seconds before pouring; hotter oil produces a deeper, stronger heat.
Adding water and vinegar at the end cools the mixture and loosens the texture so it coats the chicken instead of clumping.
If you don’t have a thermometer, check the chicken for doneness by slicing into the thickest part to confirm no pink remains.
Rapidly cooling the chicken in an ice bath keeps it juicy and prevents overcooking; if you’re out of ice, transfer it to a chilled plate and refrigerate uncovered for 10-15 minutes.
If you struggle to get clean slices, refrigerate the chicken for 20 minutes after cooling; firmer meat slices more evenly.
This dish shines when served at room temperature or slightly chilled because the sauce coats each piece cleanly without melting.
Serve with chilled noodles, steamed rice, cucumber salad, or sautéed greens; its cool heat balances richer or starchier sides.
Use leftover chicken in cold noodle bowls, lettuce cups, rice bowls, or tucked into a wrap with crisp vegetables and herbs.

Make-Ahead: Poach and slice the chicken up to 24 hours ahead, storing it separately from the sauce; the sauce can be made 3 days in advance and refrigerated. Keep chicken and sauce in separate containers to prevent sogginess; combine right before eating.

Storage: Store leftover mouthwatering chicken and sauce in separate airtight containers in the refrigerator. The chicken will keep for up to 3 days or can be frozen for up to 3 months. The sauce will keep for up to 1 week (I do not recommend freezing it).

Nutrition