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Exploring Chinese cooking. The flavors are so good and so easy to develop.
Jump to RecipeMy Chinese Sichuan Chicken has so much flavor and is so simple. From my limited experience, Chinese recipes are so simple and often have very few ingredients. There are 10 ingredients in this recipe but it is so much simpler than the quantity of ingredients implies. The majority of the ingredients goes to make the sauce.
So I have been exploring Chinese cooking and recipes. This has been so fun for me. Lots of YOUTUBE videos exploring and learning. The show I have watched the most is called the TASTE SHOW. A dish I made more than 2 years ago shows how much I did not yet know about Chinese cooking – CHINESE CHICKEN & BROCCOLI. You will need to come back to see more Asian dishes I have created.
There are lots of similar steps in a lot of Chinese cooking. There is sauce which has most of the ingredients. Corn starch is added to the chicken before pan frying in the wok. And there are not a lot of vegetables. The chicken is sautéed first in the wok. The sauce is added and the dish is finished with adding the veggies.
The cast of characters.
Creating the Chinese Sichuan Chicken.
The Chinese Sichuan Chicken plated.
Chinese Sichuan Chicken
Exploring Chinese cooking – mixture of soy, sweet and sour. My Chinese Sichuan Chicken incorporates these concepts and is a simple delicious recipe.
Ingredients
- 8 Whole Chicken thighs Cut in 1" wide strips
- 1/4 Cup Corn starch divided
- 2 Inches Ginger
- 3 Cloves Garlic minced
- 4 Stalks Green onions 2" slices on bias
- 2 Tbsp Sichuan peppercorns
- 1/4 Cup Tamarind (soy sauce)
- 1 1/2 Tbsp Vegetarian oyster sauce
- 1 Tbsp Sesame oil
- 1 1/2 Tbsp Brown sugar
- 1/4 Cup Chicken broth
- 1 Tbsp Hot oil
- 2 Tbsp White sesame seeds
- 1 1/2 Tbsp Vegetable oil divided
Instructions
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Begin by combining the chicken and all but 2 tbsp of the corn starch in a plastic bag. Shake well so the chicken is well coated.
Heat the 1 tbsp oil in a wok on medium high heat. Brown the chi Addcken in batches – 3 minutes in total. Turn the chicken so it is browned on all sides. Finish cooking all the chicken and set aside.
Next, heat the 1/2 of the vegetable oil and the hot oil in the wok. Once smoking, add the garlic for 1 minute until slightly browned. Add in the sichuan peppercorns, soy sauce, oyster sauce, sesame oil, brown sugar, chicken broth and 2 tbsp of corn starch. Cook for a couple minutes until the sauce thickens. Add back the chicken, and simmer for 10 – 15 minutes on medium heat. Finish by adding in the green onions and simmer for 1 – 2 minutes.
Top with the sesame seeds. Serve and enjoy!
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