![]() ![]() Perfectly al-dente noodles topped with tiny bites of succulent chicken and vegetables drenched in a spicy sauce always gets my taste-buds tingling with anticipation. Served with an aromatic and nutty chili oil oozing with umami flavor, this is your favorite Chinese takeout style meal done right at home! Mix well and pour it after stir frying the veggies, then toss together with the fried chicken pieces.Spicy fried chicken bites are drenched in a hot Szechuan sauce and tossed with thin noodles for a delicious meal in a bowl. Mix all the seasoning ingredients and add extra 1 tbsp of Tobanjan ( Chinese Chilli Bean Sauce ), ¼ cup chicken stock or water, 1 tsp corn starch in a mixing bowl.Toast the Sichuan peppercorns with low-medium heat in a pan before grinding, to brighten up the aroma.So you can avoid biting chillies but the flavour will be in the dish. To reduce the chilli heat, cut and deseed the chillies or add them into whole without cutting.You can omit sugar or substitute with brown sugar, or sweetener. Sugar - Sugar is added to balance the spicy, sweet and savoury taste.Oil - Use vegetable or any neutral flavour oil for both shallow fry and stir fry.If you want to make it non-alcohol version you can omit Shao Xing wine or add a splash of rice vinegar. Shao Xing wine - is a Chinese cooking rice wine, can be substitute with Japanese mirin or dry sherry.Sesame seeds & oil - You can omit it if you have certain allergy.Nuts - Roasted peanuts, cashew nuts or walnuts can be added for nutty flavour.Vegetables - You can add extra stir fry vegetables like snap peas, carrots, broccoli, etc.Protein - You can swap chicken thigh with chicken breast, tender beef steak, prawns or pork.Shallow fry the chicken pieces until crispy golden brown.Marinade the chicken with soy sauce, Shao Xing wine, black pepper, sugar, corn starch, and baking soda.You need to follow 3 simple steps to make this dish perfectly. A must have ingredients if you love Chinese cooking. You can also add in soup, broth or stir fries. ![]() Adding a splash of Shao Xing wine in marinade takes out all the unpleasant smell of the meat or seafood.
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