SichuanEasy 25 min serves 2

Tengjiao Chicken (藤椒鸡)

Name: Tengjiao Chicken (藤椒鸡)
Total time: 25 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: boneless chicken thighs; fresh green Sichuan peppercorns (tengjiao) or frozen; garlic cloves, minced; scallions, finely sliced; light soy sauce; chinkiang vinegar; sugar; toasted sesame oil; cooking oil; salt (for poaching)

藤椒鸡 · téng jiāo jī

家庭快手版 · Home version: 藤椒是四川特有的清香麻味花椒，比干花椒更清新，适合快手菜。

Tengjiao (藤椒) is the fresh green Sichuan peppercorn picked in summer — it has a bright, citrusy, almost herbaceous numbing quality unlike dried peppercorns. Tengjiao chicken is a refreshing take on Sichuan chicken: poached until tender, then tossed in a bright green, numbing sauce. It's often served cold as an appetizer.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Spicy

Ingredients

boneless chicken thighs鸡腿肉🛒 local400 g
fresh green Sichuan peppercorns (tengjiao) or frozen新鲜藤椒🏮 asian2 tbsp
garlic cloves, minced蒜末🛒 local4 cloves
scallions, finely sliced小葱🛒 local3 stalks
light soy sauce生抽🏮 asian2 tbsp
chinkiang vinegar镇江香醋🏮 asian1 tbsp
sugar白糖🛒 local1 tsp
toasted sesame oil香油🏮 asian1 tbsp
cooking oil食用油🛒 local2 tbsp
salt (for poaching)盐（煮用）🛒 local1 tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Poach chicken: place thighs in a pot, cover with water, add 1/2 tsp salt and 2 scallion segments. Bring to a boil, then reduce to low. Cover and cook 12 minutes. Remove and plunge into ice water.
白煮后冰镇
🔍 Look for Low heat 12 分钟 · 12 minutes
Visual: 水微沸（小气泡）；鸡肉最厚处呈不透明白色Water is at a gentle simmer (small bubbles); chicken is opaque through the thickest part
You know it's right when: Juices run clear when thickest part is pierced with a skewer
2Make the sauce: mix soy sauce, vinegar, sugar, sesame oil, minced garlic, and sliced scallions in a bowl. Taste — it should be salty, slightly sweet, with a bright vinegar note.
调藤椒酱汁
🔍 Look for
Visual: 酱汁乳化有光泽；糖已完全溶解Sauce is emulsified and glossy; sugar is fully dissolved
You know it's right when: Balance: salty front, sweet middle, vinegar snap at the end
3Heat 1 tbsp oil in a small pan over medium. Add fresh tengjiao (or frozen) and fry 10 seconds until fragrant. Pour over the sauce.
藤椒爆香
🔍 Look for Medium heat 10 秒 · 10 seconds
Visual: 花椒膨胀，释放翠绿色油；香气是柑橘清香带麻感Peppercorns swell and release a bright green oil; aroma is citrusy and numbing
You know it's right when: Lips tingle slightly when you waft the aroma toward you
4Remove chicken from ice water, pat dry, and cut into bite-size strips. Toss with the sauce until evenly coated.
切条拌酱
🔍 Look for
Visual: 鸡条裹满翠绿色酱汁，可见藤椒碎粒Chicken strips are coated in glossy green sauce with visible tengjiao bits
You know it's right when: Each strip is uniformly green; no dry patches
5Let rest 10 minutes for flavors to penetrate. Serve at room temperature or chilled.
静置入味
🔍 Look for 10 分钟 · 10 minutes
Visual: 酱汁略浓稠，鸡肉染上绿色Sauce thickens slightly as it coats; chicken absorbs the green tint
You know it's right when: Chicken is cool to the touch but not ice-cold

Tips

· Fresh tengjiao is hard to find outside China — frozen is available at Asian markets. If unavailable, use 1 tbsp dried green Sichuan peppercorns toasted and ground.
· Don't overcook the chicken — 12 minutes is enough for 2-inch thighs. Overcooked chicken is dry no matter how good the sauce.
· This is best served at room temperature or slightly chilled — not hot. The numbing sensation is more refreshing this way.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: toasted sesame oil
→ toasted sesame oil (same thing!)
Ratio: 1:1 · Check the label: use toasted (dark), not raw.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.