Mouthwatering Sichuan Chicken in Red Oil Sauce

Saliva Chicken, known as “口水鸡” (Kou Shui Ji) in Chinese, is a popular dish in Sichuan cuisine. The literal translation of its name might sound unusual to non-Chinese speakers. But in fact, the Chinese dish name means “mouth-watering chicken”, which is a more proper name for this famous dish.

I first ordered this dish at a small Sichuan restaurant where it arrived cold and neatly sliced with red oil underneath. The chicken was tender and the sauce carried garlic and peppercorn in every bite. That experience is something that is honestly hard to forget and, of course, made me want to recreate it in my own kitchen.

Now I make this dish by steaming the chicken with ginger, saving the broth, and mixing a sauce with soy sauce, vinegar, sesame paste, and chili oil. I slice the chicken and coat it with the sauce right before serving. It is definitely a dish I prepare when I want something simple that I can make ahead for my family. If you have tried the dish before and want to replicate that rich flavor at home, you have come to the right place. Just follow my directions and tips below.

Mouthwatering Sichuan Chicken in Red Oil Sauce

Ingredients

I group my ingredients by how I build the dish, starting with the chicken, then the sauce, and finishing with garnish for texture. To make the most authentic tasting mouthwatering chicken, it’s important to use high quality ingredients from Chinese brands. The freshness of Sichuan peppercorns and chili oil matter the most.

Basic ingredients for making Sichuan Saliva chicken

Chicken: I use bone in chicken legs because they stay juicy during steaming and create a clean tasting broth. If you prefer chicken breast, I recommend sourcing bone-in skin on breast that is on the smaller end, and reduce the cooking time to keep the chicken tender. I add ginger and Shaoxing wine to build a earthy umami flavor.

Sauce: I mix soy sauce, vinegar, sesame paste, and sesame oil to create the base. I add garlic, ginger, scallion, and Sichuan peppercorn to build aroma and that numbing quality.

Finish and garnish: I pour my homemade chili oil over the chicken for color and richness. If you choose the proper Chinese chili pepper flakes, the recipe makes an aromatic oil that is less spicy and more flavorful. I add peanuts and scallion for a nice texture too.

If you use a store-bought chili oil, make sure to use the Chinese type that has chili flakes in it. I highly recommend the chili crisp oil from The Mala Market.

How to Make

1. Prepare the chicken: Arrange the chicken on a plate and place ginger underneath. Pour Shaoxing wine over the chicken and sprinkle with salt.

chicken on a plate and ginger slices

2. Steam the chicken: Bring water to a boil and place the plate in a steamer. Steam until the chicken is cooked through and the juices run clear. Remove and let it cool, then reserve the cooking liquid.

steaming the chicken

3. Make the sauce: Combine soy sauce, vinegar, sesame paste, sesame oil, sugar, scallion, garlic, ginger, and Sichuan peppercorn in a bowl. Stir until smooth. Add some of the reserved broth to loosen the sauce and mix well.

making the sauce

4. Add chili flake residue: Add chili flake residue from the chili oil into the sauce and stir to combine.

add chili flakes to sauce

5. Slice the chicken: Once the chicken has cooled, remove the bones and slice it into bite sized pieces. Transfer the chicken into the sauce.

slicing the chicken

6. Add the chicken to the sauce: Transfer the sliced chicken into the sauce.

sliced chicken mixing with the sauce

6. Finish and serve: Pour chili oil over the chicken and garnish with peanuts and scallion. Serve at room temperature and mix before eating.

Mouthwatering Sichuan Chicken in Red Oil Sauce

Tips to Consider When Making this Recipe

Use bone in chicken for better texture: I prefer bone in chicken legs because they stay juicier during steaming. I also get a more flavorful broth, which helps the sauce come together. It’s possible to use chicken breast, but I would use high quality breast on the smaller side, and I highly recommend the bone-in skin-on type. I would steam it for 20 to 25 minutes, until the breast is just cooked through.

Do not overcook the chicken: I remove the chicken as soon as it is cooked through. This keeps the meat tender and prevents it from turning dry once it cools. Chinese restaurant often use a whole chicken, and soak the cooked chicken in ice water to tighten the skin. I found the step less effective when using pieces pieces, so I skipped it.

Stir the sesame paste well: I make sure the sesame paste is fully mixed before adding it to the dish. This keeps the sauce smooth and helps it coat the chicken well.

Use the chili oil residue: I never skip the chili flake residue because it adds texture and extra aroma. It also gives the finished dish the look I want when I serve it.

Let the dish sit before serving: I like to let the chicken sit in the sauce for a few minutes before I bring it to the table. This gives the meat time to absorb more flavor.

How I love to Serve

I usually serve this dish as a starter when I cook a Sichuan style meal for my family. I like to set it out with steamed rice and a few lighter dishes such as my spicy cucumber salad, my favorite Bok choy with oyster sauce, or my easy 4 ingredient baby Bok choy stir fry so the chicken and sauce stand out. Those simple sides pair well with the red oil sauce without taking attention away from it.

I also like serving it for gatherings because I can make it ahead and bring it to the table without any last minute cooking. The other day I serve it with warm bowl of Chinese egg drop soup and of course an Authentic hot and sour soup. My family also likes spooning some of the extra sauce over rice, which is always a good way to finish the plate.

Mouthwatering Sichuan Chicken in Red Oil Sauce

Frequently Ask Questions

How spicy is this dish?

I find this dish has a strong aroma and a steady heat, but I can easily adjust it. I use less chili oil for a milder version if less heat is preferred, or add more if I want a stronger finish.

How do I store leftovers?

I store the leftovers in an airtight container in the refrigerator and eat them within 2 days. If I want to freeze it, be aware that the sesame based sauce and chili oil can separate after thawing. Before serving again, I thaw it in the refrigerator, warm up the dish a little in a steamer to bring back the texture before serving.

Which cut of chicken should you use?

Authentic saliva chicken usually uses a whole chicken that is chopped after cooking and served bone in and skin on. I use bone in, skin on thighs because they are more practical and stay juicier, then I remove the bone and slice the meat before serving. If I use chicken breast, I choose smaller pieces and stop steaming as soon as the internal temperature reaches 165°F or 74°C so the meat stays tender.

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Experience the authentic flavors of Sichuan cuisine with this mouth-watering recipe for saliva chicken. The dish features tender juicy chicken smothered in a rich and spicy sauce that is bursting with umami, just like the one served in China.

Mouthwatering Sichuan Chicken in Red Oil Sauce(口水鸡)

By Maggie Zhu
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 to 4 servings
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My mouthwatering Sichuan chicken in red oil sauce is a chilled appetizer made with tender chicken, chili oil, and Sichuan peppercorn. I use garlic, soy sauce, and vinegar to build a savory and aromatic Chinese dish that I can prepare in 45 minutes and serve to my loved ones anytime.

Ingredients 

Chicken

  • 2 (1 to 1.5 lbs in total) bone-in skin-on chicken legs (*Footnote 1)
  • 1 thumb ginger , sliced
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt

Sauce

Instructions

  • Prepare a plate large enough to fit the chicken and small enough to fit into your steamer basket. Evenly spread the ginger slices evenly onto the meat side of the chicken. Then place the chicken onto the prepared plate, skin side up. Pour the Shaoxing wine over the chicken and sprinkle evenly with the salt.
  • Prepare the steamer by heating 2” (5 cm) water in the pot to a boil. Then place the plate with the chicken onto the steamer basket, and place the basket onto the steamer. Steam covered over medium-high heat until the chicken is just cooked through, 30 minutes or so. You can test the doneness by inserting a knife into the thickest part and checking whether the juice runs clear. If it’s clear, the chicken is cooked. Transfer the plate onto your kitchen counter to let the chicken cool off. Reserve the juice from cooking the chicken.
  • Mix the light soy sauce, Chinkiang vinegar, sesame paste, sesame oil, sugar, white part of the green onion, garlic, ginger and ground Sichuan peppercorn in a medium bowl that you plan to serve the chicken. Mix well until the sesame paste is evenly distributed. Add 3 tablespoons of the broth from cooking the chicken, and 1 tablespoon of the chili flake residue from the chili oil. Stir to mix well.
  • When the chicken is cooled, transfer the chicken onto a cutting board. Remove the bones using a paring knife, then slice chicken into 1/2” (1-cm) pieces. Transfer chicken into the bowl with the sauce ingredients.
  • Pour the chili oil over the chicken, and garnish with peanuts and green onion. Serve at room temperature as an appetizer. Stir gently to mix the chicken with the sauce and the chili oil when eating.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 290kcal, Carbohydrates: 19.4g, Protein: 12g, Fat: 19.7g, Saturated Fat: 3.2g, Cholesterol: 22mg, Sodium: 400mg, Potassium: 312mg, Fiber: 1.5g, Sugar: 2g, Calcium: 97mg, Iron: 2mg

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