Red Oil Chicken Recipe

Prepare chicken

If using a whole chicken, remove any giblets and rinse under cold water. Pat dry with paper towels. Truss the legs if desired so the bird cooks evenly. If using pieces, trim excess fat and pat dry.

In a large pot, add 3 liters of water, sliced ginger, white parts of scallions, Shaoxing wine and 1.5 tsp salt. Bring to a low rolling simmer over medium-high heat.

Lower the chicken gently into the simmering liquid breast-side down. The liquid should just cover the chicken. Return to a gentle simmer (not a hard boil) — maintain a steady small bubble. Poach for about 25–30 minutes for a whole 3–3.5 lb chicken (or 12–18 minutes for bone-in pieces) until an instant-read thermometer in the thickest part of thigh reads 75°C (165°F) or the juices run clear.

Turn off the heat, cover the pot, and leave the chicken in the hot liquid for 15 minutes to finish cooking and stay moist. This step gives poached, silky texture.

Carefully remove the chicken and transfer to an ice bath (large bowl with ice water) for 5 minutes to firm the skin and make slicing neat. If you prefer warm service, skip or shorten the ice bath.

Pat chicken dry. Chop into serving pieces (or slice thinly if boneless). Reserve 1/4 cup of the poaching liquid and discard the rest or save for soup.

Prepare aromatics: finely mince garlic and ginger. Thinly slice scallions; separate white from green bits. Toast 2 tsp Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant, then crush lightly with a mortar and pestle or spice jar. Break dried red chilies into pieces and discard stems; remove some seeds if you want less heat.

Heat 1 cup neutral oil in a small saucepan until it shimmers and reaches about 190°C (375°F) if you have a thermometer. If without a thermometer, heat until it is hot and just beginning to smoke lightly — do not let it burn.

Turn the heat to low. Add the broken dried chilies and toasted Sichuan peppercorns to the hot oil and fry for 30–45 seconds to infuse. Remove with a slotted spoon if you prefer a smoother sauce, or leave them in for appearance and texture.

In a heatproof bowl, combine the minced garlic, minced ginger (1 tbsp), 3 tbsp coarse chili flakes, 3 tbsp prepared chili oil, 1 tsp doubanjiang (or sambal), 2 tbsp light soy sauce, 1 tbsp dark soy, 1 tbsp black or rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and 3/4 tsp salt. Add 1/4 cup reserved poaching liquid to temper and round flavors.

Carefully pour the hot infused oil over the sauce mixture in the bowl. It will sizzle and bloom the aromatics—pour in a steady stream while stirring gently so garlic and ginger do not burn but release fragrance. Stir to combine; the oil should turn a deep red and the sauce will smell toasty and aromatic.

Taste and adjust: add extra soy for salt, vinegar for brightness, or sugar to balance. If sauce is too thick, stir in up to 2 tbsp more reserved poaching liquid or warm water to reach a spoonable consistency.

Place the chopped or sliced chicken pieces on a serving platter, arranging skin side up if present. Spoon 1/2 to 3/4 of the prepared red oil sauce evenly over the chicken so each piece is coated and the sauce pools slightly beneath.

Scatter the thinly sliced scallion whites and greens, chopped cilantro (if using), and toasted sesame seeds over the sauced chicken. Drizzle remaining sauce as desired for extra heat.

Garnish with blanched baby bok choy or lettuce leaves around the chicken for contrast and serve immediately so the oil is warm. Offer steamed rice or cold cucumber salad on the side to balance the heat.

Leftovers: store sauce separately in an airtight container in the refrigerator for up to 5 days. Reheat gently before pouring over cold or reheated chicken.