Tag: Chinese
Sichuan Mala Chicken
Sichuan Mala Chicken
This is real deal authentic Sichuan food. Mala chicken is Sichuan-style spicy fried chicken. While hot and numbing in the best way, the chicken looks and sounds spicier than it really is. It’s definitely not Thai-spicy. Chunks of chicken are marinated and coated with spicy seasoned cornstarch. The pieces are shallow pan fried, then tossed with sautéed whole Sichuan dried chilies, garlic, ginger, and green onions. The Sichuan peppercorns that are infused in the oil, and also ground in the cornstarch coating, adds a numbing sensation to the dish that makes the chicken highly addictive.
Ingredients
Marinade and Coating
- 1 lb boneless skinless chicken breast or thighs cubed
- 1 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 1/4 cup cornstarch
- 1 tsp cayenne pepper
- 1 tsp ground Sichuan peppercorns
- 1 tsp salt
Spice Mix
- 1 cup whole Sichuan dried chilies
- 2 tbsp Sichuan chili flakes
- 1 tbsp sesame seeds
- 1 tsp sugar
To Cook
- vegetable oil for frying
- 2 tsp Sichuan peppercorns
- 5 garlic cloves thinly sliced
- 1 tbsp ginger grated
- 4 green onions chopped
- 1 cup cilantro
Instructions
- Marinate the chicken with the shaoxing cooking wine and soy sauce for 15 minutes.
- Mix together the cornstarch, cayenne, ground Sichuan peppercorns, and salt.
- Toss the marinated chicken with the cornstarch mix, making sure the pieces are evenly coated.
- Heat up 1/2” of cooking oil in a large sauté pan over medium high heat. Add in half of the coated chicken in a single layer, making sure to not overcrowd the pan.
- Fry the chicken in 2 batches, for 4 minutes a side. Drain grease on a rack.
- Save 2 tbsp of the cooking oil. Toast the Sichuan peppercorns in the oil for 1 minute. Remove the peppercorns from the pan.
- Add in the garlic, ginger, and green onion. Sauté for 1 minute.
- Toss in the spice mix. Sauté for 1 minute.
- Add the chicken back. Toss with the whole chilies.
- Turn off the heat. Toss in chopped cilantro.
Honey Walnut Shrimp
Honey Walnut Shrimp
Honey walnut shrimp is commonly found on Chinese American menus. While it was created to appease the American pallete, it is nothing short of tasty. It is also really easy to make at home and will cost you half the price. Serve the shrimp as an appetizer or main course.
Equipment
- electric beater
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnuts
- 1 lb 26/30 ct. shrimp peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweetened condensed milk
- vegetable oil for frying
Instructions
- Bring the sugar and water to a boil.
- Add in the walnuts. Boil for 3 minutes.
- Place the walnuts in a single layer on parchment paper to cool.
- Using an electric beater, beat the egg whites until frothy.
- Mix in the cornstarch.
- Dip the shrimp in the batter.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the shrimp for 1-2 minutes a side.
- Drain the grease on a rack.
- Mix the mayonnaise, honey, and sweetened condensed milk together.
Tiger Salad
Tiger Salad
While you probably will never see something like tiger salad on a Chinese menu in America, this type of salad is a staple in Northern Chinese cuisine. Served cold, tiger salad adds a balance to hot dishes. The salad has 5 ingredients and a simple rice vinegar based dressing. It has a refreshing taste with hints of sweet, sour, spicy, and umami.
Ingredients
- 1 cup cilantro roughly chopped
- 1 large anaheim chili thinly sliced
- 1 english cucumber julienned
- 2 green onions chopped
- 1-2 red Thai chilies finely chopped
Dressing
- 1 1/2 tbsp rice vinegar
- 2 tsp sugar
- 1 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp salt
Instructions
- Mix all of the dressing ingredients together.
- Toss the dressing with the cilantro, chilies, cucumber, and green onions.
