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Teriyaki chicken


2 tbsp Sichuan peppercorns

1 tbsp black peppercorns

1 tbsp sea salt

4 chicken thighs, skin-on

1 tbsp vegetable oil

lettuce leaves to serve

lime wedges to serve

For marinating chicken

¼ cup of soy sauce

2 tbsp Chinese Shaoxing wine

1 tbsp dark sweet soy sauce

½ tsp garlic powder


  1. Combine the chicken with the marinade ingredients. Set aside while you make the pepper salt.

  2. Toast the Sichuan peppercorns in a dry frying pan over medium-high heat. When the peppercorns are fragrant, transfer to a mortar. Add the black peppercorns and use a mortar and pestle or spice grinder to grind to a fine powder. Mix with the sea salt and set aside.

  3. Heat a non-stick pan over medium-high heat. When the pan is hot, add the oil, then add the chicken pieces skin-side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 10 minutes or until the skin is a dark golden color. Then turn the chicken over and cook for a further 2-3 minutes or until cooked through.

  4. Slice the chicken and sprinkle with the pepper salt. Serve with lettuce leaves and lime wedges.

Recipe by: Marion's kitchen

Developed by: Brin Xu