For an even more intense flavor, toast the Szechwan peppercorns in a dry pan before grinding. Adjust the amount of chili oil to your desired spice level. If the sauce becomes too thick during braising, add a splash more chicken broth to thin it out. Serve with steamed rice or noodles to soak up the delicious sauce. Leftover braised chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Zora Tremblayzboncak
Jun 27, 2025Next time, I'll try adding some shiitake mushrooms to the braising sauce.
Christophe Ernser
Jun 24, 2025The sauce is so good, I could drink it!
Dameon Reynolds
Jun 19, 2025I added a star anise to the braising sauce for an extra layer of flavor.
Jaime Kulas
Jun 17, 2025This recipe is amazing! The chicken was so tender and flavorful.
Aryanna Wintheiser
Jun 15, 2025I found the sauce a little too salty, so I reduced the amount of soy sauce slightly.
Assunta Kilback
Jun 15, 2025Easy to follow and the results are fantastic!
Elvie Dibbert
Jun 11, 2025I used chicken thighs instead of bone-in pieces, and it worked perfectly.
Estel Hoppe
Jun 9, 2025This is my new go-to chicken recipe!
Clementine Schadenhilll
Jun 8, 2025The marinating time is key – don't skip it!
Tomasa Armstrongkautzer
Jun 5, 2025I made this for a dinner party and everyone raved about it!