Thai Style Spicy Chicken 泰式椒麻雞

I always love Thai style cuisines especially in the summer time. The sweet, sour, and spicy taste makes you feel refreshing and triggers the appetite. Also, the various colors from all kinds of vegetables and ingredients on the plate is an eye candy.

The traditional Thai spicy chicken would deep fry the marinated chicken, but I just directly pan fry the chicken thigh without any oil. The skin is still crispy and tasty and the meat is still juicy. Of course, it’s much healthier as well.

Servings: 2-3      Total Time: 40 mins       Difficulty: easy


  • 4 boneless chicken thighs
  • Salt 1/2 tsp
  • Freshly cracked sichuan peppercorn 1/2 tsp
  • Freshly cracked black pepper 1/2 tsp
  • 1 onion thin strips
  • [Dressing] 1 tsp freshly cracked sichuan peppercorn
  • [Dressing] 5-6 cloves garlic minced
  • [Dressing] 2 tbsp cilantro finely minced
  • [Dressing] 1 thai chili seeded and minced
  • [Dressing] 1 tbsp fish sauce
  • [Dressing] 1 tbsp sugar
  • [Dressing] 1/2 lemon juice


  • Sprinkle salt, pepper, and sichuan pepper evenly on the boneless chicken thigh to season the meat for about 10 minutes.  DSC05290
  • Shred the onion into very thin slices and soak in ice water for about 10 mins and drain DSC05295
  • Heat up one pan in medium heat. Place the chicken thighs skin down to pan fry the meat. Do not flip the meat until the skin is golden and crispy.DSC05294 DSC05296
  • When the skin is golden and crispy, flip over the thigh meat and fry for another 3 minutes to sear the meat. DSC05302
  • Add 2 tsp hot oil from the pan to the bowl with minced garlic, Sichuan pepper, chilli, and cilantro to slightly saute these spices to bring out the aroma. Then mix the rest of the [Dressing] ingredients. Slightly adjust the taste to your preference.DSC05298
  • Place some shredded onion and sliced crispy chicken on the plate. Then pour the sauce on top. Ready to serve!!DSC05307






  • 去骨雞大腿排 4 塊
  • 鹽 1/2 小匙
  • 現磨花椒粉 1/2 小匙
  • 現磨黑胡椒粉 1/2 小匙
  • 洋蔥細絲 1 顆
  • [醬汁] 現磨花椒粉 1 小匙
  • [醬汁] 大蒜末 5-6 顆
  • [醬汁] 香菜末 2 大匙
  • [醬汁] 紅辣椒去籽切末 1 棵
  • [醬汁] 魚露 1 大匙
  • [醬汁] 糖 1 大匙
  • [醬汁] 新鮮檸檬汁 1/2 顆


  • 在去骨雞腿排上均勻灑上鹽、黑胡椒、花椒粉,靜置 10 分鐘。
  • 洋蔥切細絲,泡冰水 10 分鐘後,瀝乾備用。
  • 預熱平底鍋,雞腿排皮朝下直接乾鍋中火煎,直到雞皮金黃香脆再翻面,不需要一直翻面,一定要等到雞皮脆了再翻,顏色才會漂亮而且雞肉不會過熟。
  • 翻面後再煎 3 分鐘左右讓雞肉全熟,起鍋備用。
  • 加兩大匙的熱油進裝蒜末、花椒粉、香菜、辣椒等辛香料的碗稍微爆香,之後加入剩餘的 [醬汁] 材料拌勻。依照個人偏好稍微調整味道。
  • 在大盤中,放上冰鎮好的洋蔥絲、煎好的雞腿排切塊,最後再淋上椒麻雞醬汁,就可以上菜囉!

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.


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