What types of Chinese food do you enjoy? For me, I appreciate dishes from different regions, such as Sichuan, Hakka, Hokkien, and Beijing cuisine. Over the years, my cooking style has become increasingly fusion-oriented, blending flavors from all these traditions. One of the chicken dishes that we love the most is a fusion of Cantonese and Sichuan styles, which is the recipe today: spicy garlic chicken.
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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/spicy-garlic-chicken/ )
Ingredients:
Marinate the chicken
1 pound boneless chicken breast, cut into bite-sized pieces
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp Shaoxing wine
1/4 tsp salt
1/4 tsp ground white pepper
2 tbsp vegetable oil
Sauce
2 tbsp vegetable oil
1 tsp Sichuan peppercorns
1 tbsp garlic. minced
1/2 tbsp ginger, minced
1 dried red chilies, cut into short sections
1 tbsp doubanjiang
1 tbsp oyster sauce
1 tsp sesame oil (for finishing)
1/4 cup water
Others
1 tbsp fried garlic
Sliced green onions, red chili strips, and
toasted sesame seeds for garnish
Method
1. Cut the boneless, skinless chicken thighs into bite-sized pieces.
2. Mix with light soy sauce, cornstarch, Shaoxing wine, salt, ground white pepper, and vegetable oil. Let it marinate for 20 minutes in a mixing bowl.
3. Heat some vegetable oil over medium heat to pan-fry the chicken pieces in a single layer. Pan-fry the chicken until golden brown on each side, which takes about two to three minutes per side, then remove from the pan.
4. Heat vegetable oil in a large skillet or pan over medium-high heat. Add the Sichuan peppercorns and let them release their flavor for about one minute over low heat. Remove the peppercorns.
5. Use the remaining oil to sauté the garlic, ginger, doubanjiang, and dried chili peppers until fragrant. Fry for half a minute to release its flavor. Next, add the oyster sauce,
6. Return the cooked chicken to the pan to combine with the sauce. Stir well to ensure the chicken is coated.
7. Drizzle with sesame oil, add the fried garlic , and toss to combine.
8. Garnish with chopped green onions, red chili, and sesame seeds. Serve hot with steamed rice or noodles.
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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
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