General Tso Chicken (SUPER Yummy!)
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Easy Spicy Szechuan Chicken that you can make at home!
this Spicy Szechuan chicken stir fry is made with Szechuan (Sichuan) peppers for that tongue-tingling heat. Plus plenty of dried red chillies too!
If you like heat you're gonna love this one!
Szechuan chicken, also known as Sichuan chicken, Mala Chicken or Laziji, is a beautifully spiced stir-fried chicken dish, usually served dry, rather than saucy, and characterised by the use of Szechuan peppercorns and lots of dried red chillies.
Free printable recipe is available on our site:
INGREDIENTS:
Chicken and marinade:
▢8 boneless chicken thighs - chopped into bitesize chunks
▢1 tbsp dark soy sauce
▢1 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢¼ tsp white pepper
▢2 tbsp cornflour - cornstarch
For Frying:
▢240 ml (1 cup) sunflower oil
▢1 tbsp sesame oil
▢1 onion - peeled and chopped into chunks
▢25 dried red chillies - – chop 5 of them into small pieces and leave the rest whole
▢1 ½ tsp Sichuan peppercorns - ground using a pestle and mortar (the 1 ½ tsp is measured BEFORE grinding)
▢3 cloves garlic - minced
▢2 tsp minced ginger
▢5 spring onions - scallions roughly chopped
▢2 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢1 tbsp chilli bean paste - *See Note
▢1 tbsp sugar
INSTRUCTIONS
Place the chicken pieces in a bowl with the rest of the marinade ingredients.
Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).
Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.
Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
Remove from the pan and place on a plate.
Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.
Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.
Add in the ground Sichuan peppers and fry for a further minute.
Add in the garlic, ginger and spring onions and stir fry for a further 30 seconds.
Add in the soy sauce, rice wine, chilli bean paste and sugar. Stir together and fry for another minute.
Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.
Serve with boiled rice.
✎ NOTES
Chilli Bean Paste - known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes.
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BETTER THAN TAKEOUT – Sesame Chicken Recipe
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To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
???? RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
Cut some boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
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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Jamie
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)
------
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
------
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
--------
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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Disclaimer:
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Sichuan Chicken Thighs | Gordon Ramsay
A quick and simple recipe for sweet and spicy chicken thighs: marinated to make them tender and fried with aromatics for amazing flavour. A cheap, delicious dish.
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Sichuan Style Hot and Cold Chicken - 2 Ways
We’ve got 2 Sichuan-inspired recipes to try out in this episode. Both recipes use a simple technique of poaching Chicken to make some shredded chicken. Then you can soak in in either a spicy, numbing Sichuan Peppercorn and Chili Sauce, or a creamy, nutty Sesame Sauce.
Follow me on Instagram @doublecooked for some sneak peeks on our next video and some extra goodies on our recipes!
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INGREDIENT LINKS:
If you can’t find any of the ingredients in store, you can use these to grab them on Amazon and support our channel!
Chili Oil —
Sichuan Peppercorn —
Tahini (Roasted Sesame Paste) —
Sesame Oil —
Shaoxing Chinese Rice WIne —
Black Vinegar —
RECIPE:
(I’m workin on our website now, so I’ve got the recipe for you here!)
Chicken Poaching
2 pc Chicken breast, bone-in
1-inch pc Ginger, cut into slices
2 pc Scallions, cut into 2-inch pieces
2 cloves Garlic, peeled and smashed
1 T Shaoxing Cooking Wine
Mala Sauce
2 T Light Soy Sauce
1½ t Black Vinegar
1 T Chicken Poaching Stock
4.5 T Chili Oil
1 t Toasted Ground Sichuan Peppercorn
1 t Sesame Oil
2 t Salt
2 pc Scallions
Sesame Sauce
¼ C Sesame Paste
2 T Chili Oil (including chili flakes)
1 T Sesame Oil
2 T Soy Sauce
2 T Black Vinegar
½ t Salt
1 t Sugar
2 cloves Garlic, grated
Garnish
2 T Scallion greens, thinly sliced
2 T Cucumber, julienned
1 t Sesame seeds (Optionally toasted)
Poaching the Chicken
Add the chicken, ginger, cut scallions, smashed garlic, and cooking wine into a medium saucepan. Fill with enough cold water to cover the chicken.
Bring the water to a boil. Once boiling, reduce to a low simmer and cook for 10-15 minutes, until fully cooked.
While the chicken is almost done cooking, fill a large bowl with ice and water.
Remove the chicken from the saucepan once cooked and place it into the ice bath. Chill until fully cooled. Reserve the cooking liquid.
Remove the chicken and pat dry with a paper towel. Remove the skin (reserve for any use you may like) and shred the chicken into thin strips, at most 2 inches long and ¼ inch thick. Keep chilled until assembly.
Assembly
In a large mixing bowl, mix all the ingredients for the sauce (Either the Mala or Sesame)
Adjust for seasoning if necessary, then add the chilled, shredded chicken
Mix thoroughly to combine. Serve in two bowls, and garnish with scallions, cucumbers, and sesame seeds
MUSIC:
A Caring Friend by Bad Snacks
Treat Yourself by Dyalla
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