Loading... Please wait...

Szechuan Pepper Chicken with Tomato Chilli Jam

This recipe showcases Szechuan Peppercorns. Makes approximately 25 skewers.


3 boneless and skinless chicken breasts
1 tsp. Szechuan peppers
½ tsp. sea salt
2 tbsp. sesame oil , plus a little extra for frying
Chilli Jam

250g ripe tomatoes , roughly chopped
2 thumb-sized red chillies , seeded and roughly chopped
2 garlic cloves , peeled
30g raisins
2cm piece ginger , peeled and roughly chopped
150g soft brown sugar
1 tbsp. fish sauce
50ml red wine vinegar


For the jam, process the tomatoes, chilli, garlic, raisins and ginger to a purée.

Pour into a pan, add the sugar, fish sauce and vinegar. Simmer for 30 minutes until thick. Cool.
Cut the chicken into 3-4cm pieces. Grind the Szechuan pepper and salt coarsely - you can do it in a pepper mill. Add to the chicken with the sesame oil and mix.

Heat a non-stick pan with a little sesame oil until very hot. Sear the chicken on all sides until cooked through.

Push a skewer into each piece. Serve with chilli jam.

Source: BBC Good Food

Connect with us: Twitter Facebook