Sichuan Spicy Shredded Chicken Recipe

Sichuan Spicy Shredded Chicken (Kou Shui Ji / Mouth-Watering Chicken)

The first time I tried Sichuan Spicy Shredded Chicken at a tiny hole-in-the-wall restaurant in Chengdu, I remember pausing mid-bite, completely stunned. The chicken was cold. The sauce was hot. My mouth was tingling, my forehead was sweating, and I could not stop reaching for another piece. That's the magic of Kou Shui Ji — a dish so irresistible that its poetic Chinese name literally translates to "mouth-watering chicken."

This recipe brings that same restaurant-quality experience straight to your kitchen. Tender poached chicken legs are hand-shredded and drenched in a bold, aromatic sauce built from garlic, chili flakes, toasted sesame seeds, Chinkiang black vinegar, and sizzling-hot oil. It's spicy, tangy, nutty, and deeply savory — the kind of dish that disappears within minutes at the dinner table.

If you've ever been intimidated by Chinese cooking, this is the perfect place to start. There's no wok tossing, no deep frying, and no obscure techniques. Just gentle poaching and a beautifully balanced sauce that comes together in minutes. Let's make it.

What Is Sichuan Spicy Shredded Chicken?

Sichuan Spicy Shredded Chicken, known in Mandarin as Kou Shui Ji (口水鸡), is a classic cold appetizer from China's southwestern Sichuan province. The name paints a vivid picture — "mouth-watering chicken" — and it delivers on that promise with every bite.

The dish showcases the Sichuan flavor profile called mala, meaning "numbing and spicy," although this particular version leans more toward the fragrant, spicy, and tangy side rather than the tongue-tingling numbness of Sichuan peppercorn-heavy dishes.

It's said that famous Chinese writer Guo Moruo referenced the dish in the 1940s, describing how simply thinking about it made his mouth water — which is where the poetic name is believed to come from. Today, it's one of the most beloved cold dishes in Sichuan cuisine and a staple at family gatherings and banquet tables.

Kou Shui Ji vs. Bang Bang Chicken

You may have heard of a few similar-sounding dishes. Here's a quick guide to help you tell them apart:

Kou Shui Ji (Mouth-Watering Chicken)

A cold Sichuan dish with poached chicken drenched in a chili oil sauce made with garlic, black vinegar, sesame, and soy. Spicy, tangy, and aromatic.

Bang Bang Chicken (Bang Bang Ji)

Also Sichuan, also cold, but the chicken is traditionally pounded with a stick (hence "bang bang") to tenderize it, and the sauce leans nutty, often featuring sesame paste or peanut butter.

Sichuan Spicy Shredded Chicken Recipe 

Prep Time: 15 min
Cook Time: 25 min
Chill Time: 10 min
Total Time: 50 min
Servings: 4
Cuisine: Chinese (Sichuan)
Course: Appetizer / Main

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken legs
• 5 slices fresh ginger
• 1 cup unsalted chicken broth
• Water, enough to cover
• ½ teaspoon salt (optional)

For the Sauce

• 3 tablespoons finely minced garlic
• 1–2 tablespoons Sichuan chili flakes (or gochugaru)
• 2 teaspoons toasted sesame seeds
• ¼ cup neutral oil (avocado, canola, or vegetable)
• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons Chinkiang black vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• Pinch of salt

For the Garnish

• 2 tablespoons chopped fresh cilantro
• 1 fresh red chili, thinly sliced
• 1 teaspoon extra toasted sesame seeds
• 2 tablespoons sliced green onions (optional) 

Instructions

1. Place chicken legs in a large pot with ginger slices, chicken broth, and enough water to cover by 2 inches. Bring to a gentle boil, then reduce to a simmer. Skim off foam.
2. Poach gently for 20–25 minutes until fully cooked (165°F / 74°C internal).
3. Transfer chicken to an ice bath for at least 10 minutes.
4. Pat dry, remove bones, and hand-shred into bite-sized pieces.
5. In a heatproof bowl, combine minced garlic, chili flakes, and sesame seeds.
6. Heat neutral oil until just smoking (about 350–375°F / 175–190°C) and pour over the garlic-chili mixture. Let sizzle for 30 seconds.
7. Stir in soy sauce, oyster sauce, black vinegar, sesame oil, sugar, and salt.
8. Pour the sauce over the shredded chicken and toss to coat.
9. Transfer to a serving plate. Garnish with cilantro, sliced chili, sesame seeds, and green onions.
10. Serve immediately or chill briefly before serving.

Notes

• For extra fragrance, add a small pinch of ground Sichuan peppercorn to the sauce.
• Add a bed of thinly sliced cucumber under the chicken for extra crunch and cooling contrast.
• Sauce can be made 3 days ahead. Poached chicken can be prepped 2 days ahead. Combine just before serving.

Nutrition (Per Serving, Estimated)

• Calories: 420 kcal
• Protein: 32 g
• Fat: 30 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 850 mg