David Chang’s 10-Minute Tingly Microwave Chicken – Momofuku Peachy Keen

David Chang’s 10-Minute Tingly Microwave Chicken

I think this recipe will be my greatest legacy because it’s sandbaggery at the highest level. It’s hacking dinner. It’s really two very simple dishes. I sauté whatever vegetables I have on hand—you could do bok choy, cabbage, broccoli, or asparagus—and mushrooms, then I add chicken that I’ve microwaved. And I use our tingly seasoned salt.

Before tingly, I never used Sichuan peppercorns at home because I couldn’t find them in the grocery store, and I always forget to take them from the restaurants. Just opening up the jar of tingly, I can smell the Sichuan peppercorns, and it’s got a little bit of heat. It’s almost like Sour Patch Kids for adults, right? It’s not tart, but it has, again, the numbing, tingly sensation.

I dare you to find something that’s more delicious in 10 minutes with this kind of dish.

1½–2 pounds boneless chicken thighs (fresh or frozen)
2 tablespoons neutral oil
2 cloves garlic, chopped
1-in knob ginger, roughly chopped
3–4 cups chopped vegetables, such as Napa Cabbage, Bok Choy, Broccoli, or Asparagus
1 cup mushrooms, sliced
1 bunch green onions, greens and whites roughly chopped
½ teaspoon sesame oil
Momofuku Tingly Seasoned Salt

Empty chicken thighs directly from the package into a microwave-safe bowl and microwave on high for 8 minutes. If frozen, microwave 10–12 minutes and check for doneness. Chicken will be mostly cooked but slightly pink in the middle.

When chicken has about 3 minutes left in the microwave, begin vegetable sauté. Heat oil in a large skillet over medium high heat until hot. Add garlic and ginger and cook until fragrant, about 1 minute. Add chopped vegetables, mushrooms, onions, and 2 tablespoons of Momofuku Tingly Seasoned Salt, tossing to combine while your chicken finishes in the microwave.

Remove chicken from the microwave and use kitchen shears to cut up the chicken right in the bowl. Add chicken and juices from the bowl to your skillet and continue tossing until chicken is completely cooked. Add another tablespoon (or to taste) of Momofuku Tingly Seasoned Salt and ½ teaspoon of sesame oil.

Serve with rice or egg noodles.


Momofuku Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens. 

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