A stout-based glaze with real Szechuan peppercorns for that numbing 'mala' tingle — plus a milder American-Chinese style alternative.
↓ Jump to RecipeToast the Szechuan peppercorns 30–60 seconds, cool, then crush.
Mix the marinade and marinate the chicken 30 minutes to 8 hours.
Sear the chicken, then add the glaze and slurry to the pan to thicken.
Finish with a drizzle of sesame oil off the heat.
Serve over rice with roasted asparagus, garnished with scallions and toasted sesame seeds.
Preheat oven to 425°F. Cut the bottom 1–2" off the asparagus and shave the stalks with a peeler to remove the tough bark. Drizzle with olive oil, season with salt and fresh cracked pepper, and roast 12–14 minutes. Finish with grated fresh parmesan.
This is a more traditional, authentic-style Szechuan chicken with real Sichuan peppercorns — strong floral aroma, numbing "mala" tingle, very different from the sweet Westernized version most American restaurants serve. Some people love it, some find it too perfumey — same as cilantro tasting like soap to some people. Taste is subjective!
Skip the Szechuan peppercorns entirely to remove the floral taste.
This version is sweeter and closer to what you'd get at most American Chinese restaurants.
| Calories | ~425 |
| Total fat | ~10g |
| Saturated fat | ~3g |
| Cholesterol | ~88mg |
| Sodium | ~495mg |
| Total carbs | ~50g |
| Total sugar | ~4g |
| Protein | ~27g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 7-thigh, 9-serving midpoint. Doesn't include the roasted asparagus side. Most of the Guinness's alcohol calories are assumed to cook off during the glaze reduction.
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