| Sichuan pepper chicken | |
| Main Ingredient: | Chicken |
| Similar Dish: | Three cup chicken |
| Serving Size: | 100 g |
| Minor Ingredient: | Sichuan peppercorns, fish sauce, Lysimachia clethroides |
| Creators: | --> |
| National Cuisine: | Chinese |
| Region: | Teochew |
| Type: | Entree |
| Alternate Name: | Chin jiew chicken |
| No Recipes: | false |
Sichuan pepper chicken, also known as , is a deep-fried chicken dish in Teochew cuisine, typically cooked with leafy green called pearl vegetable (珍珠菜, Lysimachia clethroides).[1] [2] Outside of China, basil, mint, spinach, and other leafy green vegetables are used as substitutes for this vegetable in preparing the dish. The dish is also known for its use of fish sauce and Sichuan peppercorns, the dish's namesake.