Szechuan Spicy Chicken
Szechuan Spicy Chicken (La Zi Ji Ding)
A popular spicy dried chilli pepper chicken dish. There is a lovely description of the dish saying that you need to find the chicken among the chilli peppers!
Instructions
1.Marinate chicken
In a bowl, marinate chicken with lemon juice, ginger, light soy sauce and salt.
Set aside for about 15mins.
Marinate chicken
2. Fry chicken
In a pan, heat oil and deep fry chicken over medium high heat for 6-7 minutes until golden brown and crispy.
Drain and set aside
3. Fry chicken
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Fry spices and chicken
Heat pan with 50ml of the deep frying oil on medium heat and add in the garlic, ginger, white part of spring onion and stir fry till fragrant.
Add in Szechuan peppercorn and dried chilli to stir-fry over medium low heat until fragrant.
Add in the chicken, water, sugar and stir fry till water evaporates.
Add the green part spring onions, and sesame seeds and toss over high heat for a minute.
Fry spices and chicken
Plate and Serve!
Chef tips:
You can replace chicken with pork cubes, chicken skin, pig skin etc.
Try it with oyster mushroom cubes for a vegetarian version
SPICY CHINESE FRIED CHICKEN Recipe | How to Make Chinese Style Fried Chicken With Chilies 重庆辣子鸡
Chinese Chong Qing fried chicken is one of the most popular dishes in Sichuan China. The dish is easy to make and goes great with rice!
Ingredients
1.5 pound chicken (dark meat)
1 scallion
1 Cup chinese peppercorn
1 star anise
1 cup peanuts(optional)
3 cups red dry chillies
1/2 head of garlic
8 slices of ginger
Corn starch enough to coat
1 tsp sugar
salt to taste
1 tsp chinese five spice
3 tbsp Chinese cooking wine
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Super Easy Szechuan Spicy Chicken 口水鸡 Chinese Mala Chicken Recipe • Mouth-watering Saliva Chicken
I agree. Saliva chicken is a gross name for a dish, especially when this dish contains absolutely zero saliva. Saliva chicken, probably should be known as mouthwatering chicken, is a direct translation from its Chinese name 口水鸡. I guess it means that when you look at them, your saliva will mysteriously start to well up in your mouth. LOL. I didn't use to like this dish at all because it looks so oily but when I first tried it in the US (haha out of all countries, right) when Roland and I were vacationing in the US, I fell in love with this dish instantly. Now I understand why many people love this dish. I hope you give it a try too.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and claypot in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Ingredients:
Serves 4 - 6 pax
Cook chicken first with the ingredients below. Once cooked, remove chicken from heat & submerge chicken in ice-water. Reserve 1/4 cup of the chicken stock)
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A pot of water
3 stalks of spring onion
4 slices of ginger
1 piece of star anise
1 teaspoon of salt
2 pieces of boneless chicken thigh
Chilli oil ingredients
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1/3 cup of cooking oil
10 pieces of dried chilli - rehydrated & deseeded
1 tablespoon of Sichuan peppercorns
1 tablespoon of chilli powder
Other ingredients
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4 cloves of chopped garlic
10g of minced ginger
3 pieces of minced bird's eye chilli
1/2 teaspoon of sugar
1/2 teaspoon of salt
2 tablespoons of light soy sauce
1 tablespoon of sesame oil
1 stalk of chopped Chinese parsley
1/4 cup of chicken stock
2 teaspoons of black vinegar
1 tablespoon of Chinese spicy hot sauce
Some chopped peanuts
Some white sesame seed
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Spicy Szechuan Chicken Stirfry Recipe ~ Healthy Chinese Chicken Stirfry
This is a Spicy Szechuan chicken stirfry recipe using Sichuan peppercorns, chicken, vegetables and some fabulouz Szechuan sauces. If you like spicy chicken stirfrys this recipe is for you. Easy, quick, healthy, spicy and delicious stirfry meal, all in one. Enjoy.
#chickenstirfry #szechuanchicken #sichuanpeppercorns #spicychicken #spicystirfry #chinesechicken #recipes #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
Chinese Beef and Fresh Pineapple Stir Fry Recipe ~ The Best Chinese Beef Stir Fry
Crispy Crunchy SPICY Sticky Fried KOREAN CHICKEN WINGS ~ Gochujang Chicken Wings Sauce
Classic Chinese Egg Foo Young Recipe ~ Egg Foo Young Recipe
Asian Recipes by Tess Cooks4u
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Chinese Szechuan Chicken ~ Chinese Sichuan Peppercorn Stirfry
INGREDIENTS:
Chicken marinade:
1 pound of cubed boneless chicken thighs or breasts - 2 large breast halves
1 tbsp light soy sauce
2 tsp. rice wine vinegar
sprinkle of salt
1/4 tsp white pepper
1 tsp. sesame oil
1 tbsp. cornstarch
*Mix above ingredients together and marinade for 20-30 minutes
Sauce:
3 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. sugar
2 tbsp. water or broth
1/2 to 1 tsp. sichuan crushed peppercorns
1 tbsp. Szechuan hot bean sauce
oil for frying - I use peanut or avocado oil
1 cup diced onions
1 cup diced bell peppers
1 cup diced celery
1/2 to 1 cup diced carrots
2-3 fresh red chili peppers - diced
3-5 dried red chili peppers
4-6 minced garlic cloves
1 tsp minced ginger
In a hot wok or pan, add oil and chicken. Spread out chicken and let cook for 20 seconds before stirring. Cook and stir chicken until done and remove from the wok. This will take 3-5 minutes. A nice crust on the chicken will form.
Add more oil and chili oil to wok/ pan. Add garlic, ginger and chopped fresh red chili peppers. Stir and cook for 20 seconds. Add crushed Sichuan peppercorns. Stir and cook for another 15 seconds.
Add diced vegetables and dried chili peppers. Cook and stir for 3-4 minutes or until veggies are slightly tender. You can add some water to help steam and cook the veggies.
Add meat and juices back into pan/wok. Add Szechuan hot bean sauce and sauce mixture. Cook and stir for 1-2 minutes to get well combined.
Serve over jasmine rice. Garnish with chopped green onions, sesame seeds or peanuts. Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
Wok Spatula: PAO! Stainless Steel Wok Turner
These Wok Spatulas are nice for wok cooking.
Sichuan Peppercorns
Hot, Szechuan Style Bean Sauce
Chinese Whole Dried Red Chile 4 Oz.
Lee Kum Kee Lkk Chili Oil
Kikkoman Lite Soy Sauce
Marukan Rice Vinegar 24 Oz.
LouAna 100% Pure Peanut Oil
Joyce Chen 30-0043, Bamboo Table Chopsticks, 9-inch, 10-Pairs
Joyce Chen Bamboo Chopsticks
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How to Make Laziji, Sichuan Spicy Chicken (辣子鸡)
Laziji, Sichuan Spicy Chicken. Boldly flavored, unapologetically spicy, and difficult to approach for the unsuspecting. We adore this dish, but love it or hate it... this is a dish that inspires extremes of emotion.
For this video we got our buddy Adam - owner of the bar/restaurant Ron Mexico in Beijing and one of the most passionate Laziji evangelists I know - to cook and narrate his version of the dish. This is the real deal recipe complete with chicken on the bone - with little pieces of bone and meat, cleaved into bite-sized pieces.
As always, the detailed recipe and ingredient list is here, on /r/cooking:
ABOUT US
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I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the recipes of the most authentic versions of the food I've eaten and loved here.
My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
Sichuan Mouth-watering Chicken Recipe - Kou Shui Ji
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This is a classic sichuan recipe - mouthwatering chicken. It is spicy and numbing. It smells amazing, the flavor is savory and tangy. We used quite a lot of sichuan peppercorns in this dish. It really numbs your tongue and lips, makes your mouth watery. That is how we name it. If you love spicy food, this is one of those recipes that would catch your taste instantly
????PRINTABLE RECIPE -
INGREDIENTS FOR HOT CHILI OIL
- 1.5 cups of vegetable oil (Amazon Link -
- 2 pieces of scallion
- 1.5 inches of ginger, sliced
- 2 cloves of garlic, sliced
- 1 cinnamon stick (Amazon Link -
- 2 star anise (Amazon Link -
- 3 pieces of bay leaves (Amazon Link -
- 5 tbsp of mild chili powder (Amazon Link -
- 3 tbsp of paprika (Amazon Link -
- 1.5 tbsp of hot chili powder (Amazon Link -
- 2.5 tbsp of toasted sesame seed (Amazon Link -
- 1.5 tbsp of Sichuan peppercorn (Amazon Link -
INGREDIENTS FOR KOU SHUI JI (口水鸡)
- 1 lb of chicken leg (bone-in and skin on)
- 2 cloves of garlic, sliced
- 5 to 6 slices of ginger
- 2 pieces of scallion
- 1 tbsp of Sichuan peppercorns (Amazon Link -
- 1 tbsp of salt
- 1 to 2 liters of water to cook the chicken
- 2 slices of ginger
- 3 to 4 cloves of garlic
- 0.5 tbsp of pure sesame paste (Amazon Link -
- 1/4 cup of the water or chicken broth
- 3 to 4 tbsp of soy sauce (Amazon Link -
- 1 tbsp of Chinese black vinegar (Amazon Link -
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorns powder (Amazon Link -
- 2 to 5 tbsp of hot chili oil
- Cucumber shreds
- Cilantro as garnish