Never tasted Szechuan peppercorns? Try this fragrant and delicious Szechuan Pepper Roast Chicken with a slightly spicy bite. Uses only 5 ingredients.
Some years back we had a family over for lunch and they brought a delicious chicken dish with a very interesting ingredient that was “new” to me. I did not realize then that this same ingredient is found in five-spice-powder. While I do use five-spice-powder every now and then, I have never used this particular spice on its own. I was intrigued.
Known as Szechuan peppercorns, these brown berries are not peppercorns at all. They are berries from the prickly ash bush with a truly unique flavor. Biting into a berry releases a peppery taste with a hint of anise and lemony overtones, followed by a tingling and numbing sensation to the tongue. Also known as huājiāo, it is widely used in Szechuanese cuisine giving it that fiery flavor.
In Japan, it is called sanshō and is usually sold ground. It appears a little more yellow in color and has a slightly milder flavor. Typically used on grilled foods like yakitori or eel, it is also one of the ingredients in shichimi togarashi. The fragrant serrated kinome leaves are used as a garnish.
I used ready ground Szechuan pepper for this Szechuan Pepper Roast Chicken dish.
Never tasted Szechuan peppercorns? Try this fragrant and delicious Szechuan Pepper Roast Chicken with a slightly spicy bite. Uses only 5 ingredients.
- 1 whole chicken (cut into pieces and fat trimmed) (about 3 to 4 lbs/1.5kg)
- 1 tsp ground Szechuan pepper
- 1 tsp salt
- ½ tsp ground pepper
- 1 tbsp vegetable oil
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Place chicken pieces in a large bowl. Sprinkle Szechuan pepper, salt, and pepper over chicken. Mix well and allow chicken to marinade for at least 30 minutes.
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Pre-heat oven to 375°F (190°C). Arrange chicken pieces in a single layer on a large baking tray.
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Drizzle canola oil onto chicken pieces. Roast for 1 hour 15 minutes or until chicken is golden brown.
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Remove and leave to rest for 10 minutes before serving.
**Please finely crush 2 teaspoon whole Szechuan peppercorns if preferred.
Enjoy…..and have a wonderful day! 😎
Adora's Box says
July 8, 2011 at 1:52 pmI love Szechuan peppercorns. I love the citrus notes and heat it gives. Such a lovely chicken dish.
Biren says
July 9, 2011 at 9:12 amThat citrusy overtones is a pleasant surprise! 🙂
pachecopatty says
July 8, 2011 at 1:57 pmHi Biren, I love visiting your blog because you always use the most unique ingredients and your recipes always look so good! Have a nice weekend;-)
Biren says
July 9, 2011 at 8:54 amAww…thanks Patty for your kind words! Have a great weekend!
Belinda @zomppa says
July 8, 2011 at 2:06 pmThat chicken looks so delicious!! Love the peppercorns.
Biren says
July 9, 2011 at 9:13 amI love the peppercorns too. have a lovely weekend!
Nami @ Just One Cookbook says
July 8, 2011 at 2:35 pmBiren, this chicken looks fabulous! It’s new ingredient to me too, but we always love new spices to roast the chicken! Perfectly roasted chicken… Now it’s our lunch time and I wish I have this for lunch… Looks so good!
Biren says
July 9, 2011 at 9:14 amJust think sansho except a little stronger. I hope you will give it a try. 🙂
Christine says
July 8, 2011 at 2:46 pmI love chicken. Perfect recipe.
Biren says
July 9, 2011 at 9:14 amThanks Cristine! Have a great weekend!
Lindsey@Lindselicious says
July 8, 2011 at 2:53 pmI need to pick up some of the peppers next time I am in Chinatown. This sounds great- so simple but seasoned with yummy flavors.
Biren says
July 9, 2011 at 9:15 amPlease do pick some up as they are good with pork as well. Enjoy your weekend!
Kay Ecker says
July 8, 2011 at 3:55 pmBiren, I never thought of using Sansho on Roast Chicken. What a great idea!! I will have to try it sometime. Looks delicious :o) Kay
Biren says
July 9, 2011 at 8:56 amI love sansho on yakitori. This is a little like that except that the Szechuan peppercorns have a stronger flavor.
kankana says
July 8, 2011 at 4:11 pmI love chicken leg piece and this is making me hungry. i am seriously drooling and hoping we had some chicken at home. You have a great space 🙂
Biren says
July 9, 2011 at 8:58 amThanks for visiting and commenting, Kankana! Have a lovely weekend! 🙂
Faith says
July 8, 2011 at 4:41 pmYour chicken looks perfectly cooked, Biren! I’ll have to keep an eye out for the Szechuan pepper, I bet it adds great flavor to the dish!
Biren says
July 9, 2011 at 9:16 amThanks Faith! I hope you find the peppercorns. Enjoy your weekend!
Pam says
July 8, 2011 at 4:53 pmI have to make a trip to one of our Asian markets very soon to pick up those peppercorns. Your chicken looks and sounds delicious! Thanks for the great recipe!
Biren says
July 9, 2011 at 9:16 amThanks Pam! Have a lovely weekend!
Jenny Ooi says
July 8, 2011 at 5:23 pmThis looks good. Will definitely try it – so simple with few ingredients. Thanks for sharing with us.
Biren says
July 9, 2011 at 9:00 amYou should have no problems finding Szechuan peppercorns at the Asian grocery stores. Do give it a try. 🙂
Parsley Sage says
July 8, 2011 at 7:02 pmBeautiful dish! Your chicken looks perfectly cook and fabulously seasoned! Szechuan peppercorn is lovely, glad you finally found it 🙂
Biren says
July 9, 2011 at 9:01 amI have been using it quite a bit especially in chicken and pork dishes. I am glad too tha I found it. 🙂
Amelia says
July 8, 2011 at 8:25 pmPerfect roast chicken. Delicious, yum yum
Biren says
July 9, 2011 at 9:17 amThanks Amelia!
Blackswan says
July 8, 2011 at 9:57 pmBiren, the chicken looks & smell good! Trust me, I can smell it from here. Hahaha! Oh, do chk my latest on Amazing Kitchen Tips (Part IV) & do share with us if u’ve tried any of them!
Biren says
July 9, 2011 at 9:03 amThanks Shirley! Wow…glad to hear that you can smell it from your place. 😉
LeQuan says
July 8, 2011 at 11:07 pmLove this recipe, Biren. Super easy and flavourful. I’ll have to try this next time. Thanks for sharing. Hope you and your family have a lovely weekend.
Biren says
July 9, 2011 at 9:17 amThanks LeQuan! Enjoy your weekend!
Sonia says
July 9, 2011 at 1:05 amI also recently started to use Szechuan peppercorns, love the aroma from this pepper, your roast chicken must be very flavourful with added this pepper. Have a lovely weekend to you too. I balik kampung today, ^^…
Biren says
July 9, 2011 at 9:05 amWe do use quite a bit of five spice powder. I wonder why Szechuan peppercorns are seldom used in Malaysia. Glad that you found it too. I wish I can balik kampung too. 🙂
Henrietta says
July 9, 2011 at 1:50 amLooks delicious! I’ll have to try this sometime soon!
Biren says
July 9, 2011 at 9:06 amHi Henrietta! Thanks for visiting and commenting! 🙂
The Harried Cook says
July 9, 2011 at 2:17 amI have heard so much about szechuan peppercorns, and I wish I could taste them! This sounds like such a fabulously aromatic and delicious chicken recipe… I am going on a hunt for these peppercorns soon! Thanks for sharing 🙂
Biren says
July 9, 2011 at 9:19 amSzechuan peppercorns have a unique and interesting flavor. I hope you find them. 🙂
kitchen flavours says
July 9, 2011 at 5:40 amHi! Can I come over for dinner? Looks yummy! I have heard of szechuan peppercorns and have been looking round for it! I saw Sonia’s comment, must ask her. 🙂
Biren says
July 9, 2011 at 9:09 amYou are always welcomed for dinner. 🙂 I hope you find the peppercorns. As I was saying to Sonia, I often wondered why it is seldom used in Malaysia. Perhaps it is because most people use five spiced powder instead.
Boulder Locavore says
July 9, 2011 at 6:18 amI spotting this on FoodGawker and will say there has never been a more alluring photo of chicken taken! It jumped off the page. This sounds simply delicious and I cannot wait to try to make it myself (for real, not just sayin’ that!). YUM-mee. Thank you for this beautiful post!
Biren says
July 9, 2011 at 9:11 amThanks for the compliment! The Szechuan pepper does make the chicken very flavorful. I hope you enjoy the dish as much as we did. 🙂
purabi naha says
July 9, 2011 at 11:02 amWow, sichuan peppercorns have worked their magic on this awesome chicken dish. Loved your explanation and photographs! I am lucky that these are available in Hong Kong!
Rumana Rawat says
July 9, 2011 at 11:19 amSimply superb.. makes me hungry:)
anncoo says
July 9, 2011 at 11:33 amBiren, Love the chicken with sichuan peppercorns, looks so delicious! You should submit this to the Incidental Party for Sichuan.
Biren says
July 10, 2011 at 6:39 pmThanks for the info, Ann. I will have to check it out. 🙂
Janine says
July 9, 2011 at 11:49 amIt’s strange that I’m in an Asian country and I haven’t had szechuan pepper chicken although I had szechuan pepper in other things. It does sound like an interesting dish to make though!
Spoon and Chopsticks says
July 9, 2011 at 9:00 pmBiren, that looks so gorgeous. Your chicken reminded me that it’s lunch time for me.
http://spoon-and-chopsticks.blogspot.com/
denise @ quickies on the dinner table says
July 10, 2011 at 6:28 amI like the tingling and numbing sensation that sze chuan pepper leaves in your mouth, though it’s not really spicy like chilli or pepper. I’ve never tried roasting chicken with it and like the idea of chicken flavoured with it. I will try this soon! Thanks for the inspiration 🙂
Biren says
July 10, 2011 at 6:37 pmIs Szechaun pepper easily found in Singapore? Although it is found in five spice powder which we use quite a bit, I don’t ever remember my mom using Szechuan pepper. It was quite a revelation when this friend brought the dish to our house. I use it quite often now as it is delicious with chicken and pork. I even put a little on my crackly pork (siao bak). 🙂
denise @ quickies on the dinner table says
July 11, 2011 at 12:14 pmYes! You can find it here without problem – I have a jar in my kitchen right now!! Stop giving me ideas please LOL I’m up to my ears in work, I’m practically brain dead and want nothing more than to push everything off the table and go mess around in the kitchen with pork belly and szechuan peppercorns 😉
Pudding Pie Lane says
July 10, 2011 at 1:05 pmOh my gosh, I almost forgot about szechuean pepper before I read this post! Thank you for reminding me 😀 Oh how the life of a student leads to meals of pizza and tomato pasta…everyday :S
Zoe says
July 10, 2011 at 6:41 pmSzechuan pepper has subtle tingling sensation… My Beijing friend uses it to incorporate into his flower buns. I’ve tried them with chicken before. This is interesting.
Sarah Naveen says
July 11, 2011 at 12:01 pmooh !!! i am drooling looking at the pics..looks wonderful yumm!!!
Magic of Spice says
July 15, 2011 at 10:45 amI use szechuan peppercorns for fish frequently, but I bet it added a lovely flavor dimension to your chicken 🙂 Very nice!
kristy says
July 18, 2011 at 2:06 amI like having this kind of roasted chicken too! Must try it some day. Just received some szechuan pepper from Ann & Gert. Yay!
Kristy
Lyn says
July 22, 2011 at 11:53 amI’ve never use these peppercorns before but you roasted those chickens so deliciously! 😀