Strange Flavor Chicken
A classic Sichuan cold dish combining spicy, sour, sweet, salty, and numbing flavors. Tender chicken strips coated in a rich, aromatic sauce.
Ingredients
14 items- Chicken thighs 2 (about 400g)
- Ginger 3 slices
- Scallions 2
- Cooking wine 1 tbsp
- Sesame paste 2 tbsp
- Chili oil 2 tbsp
- Sichuan peppercorn powder 1 tsp
- Light soy sauce 2 tbsp
- Black vinegar 1.5 tbsp
- Sugar 2 tbsp
- Garlic 3 cloves
- Toasted white sesame seeds 1 tbsp
- Sesame oil 1 tsp
- Salt A pinch
Nutrition
Steps （5 steps）
Place chicken thighs in a pot with cold water to cover, add ginger slices, scallion sections, and cooking wine. Bring to a boil, then simmer for 15-20 min until a skewer inserts easily without blood. Transfer to ice water for 10 min to tighten skin.
Make the sauce: In a bowl, combine sesame paste, soy sauce, vinegar, sugar, salt, and garlic. Stir in one direction until smooth. Add chili oil, Sichuan pepper powder, and sesame oil; mix well into a thick dressing.
Drain the chilled chicken thighs, pat dry, and tear into even strips (or slice). Place in a large bowl.
Pour the sauce over the chicken strips and toss thoroughly to coat evenly. Sprinkle with scallions and toasted sesame seeds.
Transfer to a serving plate. Optionally garnish with crushed peanuts or cilantro. Refrigerate for 30 min for best flavor.
Tips
Immediately shocking the cooked chicken in ice water ensures crispy skin and tender meat. Dilute sesame paste with liquid seasonings first to avoid lumps. Adjust chili and Sichuan pepper to taste.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.