The first time I made Kǒu Shuǐ Jī—or “Mouthwatering Chicken”—I was completely unprepared for the aroma. The fragrant chili oil, toasted sesame seeds, and bright, sharp Sichuan peppercorns hit me like a wave of delicious chaos. I had just pulled the chicken out of the poaching water, steam swirling around me, and I swear the smell alone could make you forgive a terrible day.
This dish is notorious for its sauce, and rightly so. Sweet, spicy, tangy, nutty—it’s like every flavor in your kitchen got together and decided to throw a party on your tongue. I once tried skipping the roasted peanuts because I thought it was “optional.” Big mistake. Don’t be me. Those little crunchy gems are essential—they make this dish sing.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min | 20 min | 35 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Sweet, savory, spicy, and nutty all in one bite.
- It’s served cold or at room temperature—perfect for hot days or make-ahead meals.
- You get that signature “tingle” from Sichuan peppercorns that makes every bite exciting.
- Minimal cleanup: one pot for poaching, one bowl for the sauce.
Grab These (Ingredients)
Chicken & Poaching:
- 1 lb boneless chicken thighs
- 4 cups water
- 2 slices ginger
- 2 green onions, smashed
Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp chili oil (adjust to your heat tolerance)
- 1 tsp sugar
- 1 tsp sesame paste or tahini
- 1 tsp Sichuan peppercorns, toasted and crushed
- 2 cloves garlic, minced
- 1/4 cup roasted peanuts, roughly chopped
- 2 green onions, chopped for garnish
Let’s Make It
Bring water to a simmer with ginger and green onions. Poach the chicken gently for 10–12 minutes until just cooked. Overcooking? Big mistake—dry chicken is a tragedy. Immediately cool it in ice water; I like this part because it keeps the chicken tender and gives me a chance to steal a taste. Slice the chicken into bite-sized pieces.
Now the fun part: the sauce. Combine soy sauce, rice vinegar, sugar, sesame paste, chili oil, garlic, and Sichuan peppercorns in a bowl. Stir it like your life depends on it—or like you’re pretending to be a chef on TV. Pour over the chicken, sprinkle peanuts and green onions on top. Step back, inhale, and marvel at your own genius. This sauce is addictive. Seriously, keep a spoon nearby.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 30g |
| Carbs | 10g |
| Fat | 25g |
| Fiber | 2g |
| Sugar | 4g |
Note: Estimates—my kitchen is more about taste than precision.
Variations & Add-Ins
- Add cucumber slices under the chicken for a fresh crunch.
- Increase chili oil for a fiery version.
- Substitute chicken with tofu for a vegetarian twist.
Serving Ideas
Serve cold with steamed rice or even on top of noodles. The peanut crunch and the tingly spice contrast beautifully with the soft, poached chicken. I love eating it outside on a warm afternoon—no stove, no fuss, just flavor chaos.
Storage & Reheating
Best eaten fresh, but will keep in the fridge for up to 2 days. Don’t reheat; the sauce is better cold or at room temp. Chicken may lose some moisture if heated.
My Two Cents
Toasted Sichuan peppercorns are the secret. Skip them and it’s… fine, but not magical. And don’t skimp on the peanuts.
You Asked, I’m Answering
Q: Can I use chicken breast?
A: Sure, but poach carefully. It dries out faster.
Q: Can I prep ahead?
A: Absolutely. Poach today, sauce tomorrow—the flavors get even better.