Thumbs up from me. I was in China last and early this month , Changsa, Chongqing, Xi'an and other parts and ate plenty of Szechuan chicken and pork. This was as good as any I tasted over there.
YUM!!! Amazing! Definitely going to cook this.... ! This reminds me of a takeout dish I used to always get at a little restaurant in a basement in downtown Windsor that was exactly like this but they also added cubed carrots and toasted peanuts and served over rice. Memmmmmorrrriesssss! Thank you for doing this video! 😘
you know what you are doing!!! great food and ao delicious, I'm sure! look has the aame that i had in China when i travelled there! wow amazing channel
Just made this without two of the crucial ingredients (dried red chillies and Sichuan peppercorns). I got the heat from some dried birds eye chillies instead and it was easily the best Chinese-style meal I’ve ever cooked but I still feel like it needs more heat though. I assume it’s the Sichuan peppercorns that take this to the next level?
Hi Kyle. Thank you so so much for using our recipe 🙏🙏🤓 wow. Seems like you really like your spicy food! 👍🏻👍🏻👍🏻 I think Sichuan peppercorns may not cut it for you as it just add some numbing sensation to your tongue. If you want it really hot, you can keep the seeds intact in your chillies. Oh man, i can already feel the spiciness from here as I am writing this. You are good!! 👍🏻👍🏻👍🏻
This is my all time favourite..I ordered from Sana Sini restaurant and try to imitate the taste but the taste is kinda missing..now after watching your video I knew which part that Im missing.i missed to put the ginger and im not frying the chicken twice..no wonder my chicken taste soggy..thank you chef for the recipe
Hi! New subs here to your channel and binged watching your videos. My issue is the rice wine used in your recipes since I’m currently living in the Middle East. What could be an alternative? Is there a big difference in taste if I leave it out? Thank you so much. Your videos are amazing! I drooled while watching. 😁
Thank you so so much. No worries about the wine. Many of our viewers have omitted it and they said the recipe turned out yummy too. Hope this helps. Take care in the Middle East.
I used to go to a Chinese restaurant in Frederick Maryland in the 1990s. They closed many years ago. They made a Szechuan shredded chicken, as well as a kung pau chicken with a similar sauce. It was a very deep orange, slightly brown sauce. It had a Very nutty, Szechwan peppercorn flavor (not sweet, as with orange chicken). I’ve never encountered such a sauce since, regrettably. It was amazing. Anyone have any ideas what sauce this might have been?
Ur really good.. I copied ur style honey chicken it was awwwwsme no words bro 👍... Can u make chilli chicken in ur style ,I know it's simple but I want to know ur style...waiting
Thanks for sharing. When I was in Tours, a Chinese restuarant selling this dish. It was surprising yummy, the texture is totally different. The outside of the chicken cubes is crispy. The inner part is tender and juicy. I wonder what flour that he added to the chicken so that the outter layer is crispy. I'm wondering may be he added in some rice flour just before deep frying. I will try your recipe and play with it. Thanks
Are you from Singapore? I think I hear some Singaporean accent :-) Thanks for the recipe, it does look like the actual dish you would get in sichuan! Perfect
Hi Lisi. This is a cast iron wok by La Gourmet. You can get it from most major departmental stores in Singapore such as Metro, Isetan, Robinsons, Tangs, Takashimaya etc.
this was insanly tasty but _ oh .. my .. god _ so spicy, I am sitting here "whistling innwards" to get air to cool down my tongue. I will make again but it will be like a "baby version" with half the chilli xD
Hi Lester. Yeah you can add oyster sauce to marinate the chicken that would be great 👍🏻👍🏻 my wok is 30cm wide and it’s available on sale in most departmental stores in Singapore such as Robinsons , Tangs, Isetan, Metro, Takashimaya etc and Malaysia too.
Hi googleflex. Thanks so much for watching our video. There’s no good substitute for them actually so you can omit it. No problem. Maybe to make the chicken more flavourful, you can add some fresh ginger juice as part of the marinade. Happy cooking!
Hi J. No you don’t need to change the oil. After the first fry, we kept the fire on to get the temperature up again before adding the chicken in for the second fry. After cooking, you can still keep the oil for another fry next time. We bought an oil canister from Isetan. It came with a sieve and a cover - just poor the oil over the sieve and into the canister. You can keep the oil covered in room temperature with no problem.
Great video. Thanks. I shouldn't eat spicy food but I'm probably going to try this. Do you know how to make Fragrance Pork? I had it in Malaysia a few times and love it. But can't find it in Singapore. I searched for some recipes but they have a shrimp past flavour to them which the original recipe didn't have. It had curry leaves too. Thanks again.
Questions: what do you do with the oil used for frying afterwards? Do you throw it away or use it again? If reused, how many times can you use that oil for frying either chicken or other meat?
Hi Sarah! Thank you so so much for watching our videos! We’re neighbours! We from Singapore 🤓🤓🤓 👋 👋 Hope all is well for you in Arizona! Wishing you a great weekend!
So idk if I'll get a reply.. but hopefully I can get some help. I tried making this recipe. But it came out sweet. I used mirin instead of rice wine. What should I do if I am using mirin?
@@spicenpans so you mean just don't add the wine in general? Won't that mess up the taste? If I do add the mirin, do I just need to add more chili? Like cayenne? And sichuan?
Hi Mel. Please soak in room temp water. As long as they’re soft, they’re ready to be used. Regarding dried vs fresh chilli, dried chilli has more intense flavour. If you don’t want your dish to be too spicy, please remove the seeds. Happy cooking & have a wonderful weekend.
I am interested with the cast iron wok and have been trying to find the weight information from the net without success. As usually cast iron is heavy, would you be able to advice the weight of the wok? Many thanks 🙏
Hi Toripolliisi, recently we just switched to rice bran oil because we read that it's much healthier than other oil. Maybe you can read up about it yourself to confirm that. Happy shopping!
Too bad here in Finland no Chinese restaurants offer this dish. And notice the lack of baking soda - leaving the texture of the chicken firm and natural. Here all Chinese restaurants use baking soda on absolutely every protein, making them "succulent" but truly just mushy, spongy and without texture. Typical menu here consists of 3-4 proteins combined with 5-6 differently seasoned corn starch liquid sauce and rice and that's it. Maybe restaurants here (other than the highest end / michelin star level) just can't afford to take any risks with their menus whatsoever. As a result all restaurants tend to follow established formulas so that they can best predict their outcomes.
@@spicenpans Certainly not available in local grocery stores (things like sichuan peppercorns), but there are couple of good options here. Since I live in the capital area there is a neighborhood (Kallio in Helsinki) which is famous for its international ethnic grocery stores and I can get almost anything imaginable from there for my Indonesian and Chinese recipes. Otherwise buying online the non-fresh stuff with a parcel delivery is certainly a good option too.
wow!delicious!i've tried once but i replace the white wine with sparkling juice....the taste amazed me......
Thank you so much Nor for using our recipe. Yay!!!
Did the juice alter the flavours a bit ?? I just don't want mine to taste sweet or fruity.
Sparkling juice ??
What kind of sparkling juice
@@shysensei2348🎉 ppl b v n
I miss this dish. It's my favorite dish when I was in China a year ago.
Hope you’ll enjoy our recipe. Happy cooking 👍
I am watching this at the wrong time of the day because I’m about to go to sleep and this video is making me damn hungry!!!
Hehe....🤣🤣
Patricia Chan n
Thumbs up from me. I was in China last and early this month , Changsa, Chongqing, Xi'an and other parts and ate plenty of Szechuan chicken and pork. This was as good as any I tasted over there.
Thank you so so much for your validation, Brian :))))
So yummy!! I like e way u flip the wok! I wish I can do that! 👍😀
Thank you so much. Practice makes perfect. You can do it
I enjoy your channel. Thank you for all you do.
This is a really great video! I love this food so much! When I am watching videos about this, It is always making me drool.
Thank you so so much, Adrian 🙏🙏🙏
look delicious 😋 will try this tomorrow I love chicken with dry chilies... thank for sharing...
Really, really nice recipe! I will try this within a fortnight
I have this at one of my fav restaurants me and my dad go to once in a while and it’s so good i wanna try to make it at home so thanks!!!
YUM!!! Amazing! Definitely going to cook this.... ! This reminds me of a takeout dish I used to always get at a little restaurant in a basement in downtown Windsor that was exactly like this but they also added cubed carrots and toasted peanuts and served over rice. Memmmmmorrrriesssss! Thank you for doing this video! 😘
Hi
Your my favourite..
I tired almost all your recipe..simple and too tasty..
Superb dish.comming mouth watering 👌👌👌
Thank you so much Nilmini 🙏🙏🙏
I will try... thanks for the recipe...
I like the idea of double frying. Make the chicken looks neat and crispy. Great
Ya man. You gotta try it. 👍🏻👍🏻
I’m Montagnard indigenous always like crispy chicken or pork belly eat with white rice yummy
Yummy. 👍👍
Wow realy superb i want to try this one
I want to cook this for my ahma, thanks chef.
Superbly explained 👍
i believe this will do good with my beer while watching a movie.. I will try it.. I've just ordered sichuan red pepper
Sounds good!! Happy cooking!!
Thanks. Now i can cook
Awesome! Keep cooking 👍👍👍
Thank you looks so delicious
I was try it today, so yummy! my family very like it, thanks for the recipes
My favourite dish.. 🤭
Love your tips on woks and non-stick pans. Thanks!
Thank you 🙏
Super recipe💕👍🇵🇰
My sister would love this! Will have to try and make this for her soon, looks delish!
Happy cooking! 🤓🤓
ruclips.net/video/UQF4PxzKID4/видео.html
Wow i like this chicken!!!amazing
Thank you so much
Sounds so good yummy I love your video absolutely awesome thanks for sharing🤗🤗😋😋😋👌🏻👌🏻💯💯
Thanks so much! 🙏🙏
Everytime i cooked this i always add some peanut😋😋
我很喜欢吃辣的❤️☺️
我们也是
you know what you are doing!!! great food and ao delicious, I'm sure! look has the aame that i had in China when i travelled there! wow amazing channel
this guy can't cook worth a shit
Nice recipe
Thank you so much, Babita :))
Just made this without two of the crucial ingredients (dried red chillies and Sichuan peppercorns). I got the heat from some dried birds eye chillies instead and it was easily the best Chinese-style meal I’ve ever cooked but I still feel like it needs more heat though. I assume it’s the Sichuan peppercorns that take this to the next level?
Hi Kyle. Thank you so so much for using our recipe 🙏🙏🤓 wow. Seems like you really like your spicy food! 👍🏻👍🏻👍🏻 I think Sichuan peppercorns may not cut it for you as it just add some numbing sensation to your tongue. If you want it really hot, you can keep the seeds intact in your chillies. Oh man, i can already feel the spiciness from here as I am writing this. You are good!! 👍🏻👍🏻👍🏻
Yes! Numbing flavor order online if not at local grocery store
Very delicious recipe 😋😋
Thank you so much, My Daily Life 🙏🙏🙏
I’ve got all the ingredients except Chinese rice wine and cooking wine. I hope I get it on amazon. I’ll revert once I successfully make this.
we hope to hear from you really soon, St Sh :)) Happy cooking!!
This really delicious! Might have to give this recipe a try 😎
Thanks for this dish sir, I will try this on my channel and adding some spices.
Happy cooking! 🤓🤓
It looks really super super delicious! But 15!!! dried chilies + 1.5 TBS Sezuan pepper = Spicy as hell
very delicious 😋
I miss that dish when I was in chine I use to eat 👍
Oh wow, I tried this recipe twice and loved it, just amazing !!! Way better than the restaurants. Thumbs up !!!
Thanks for the recipe I am like to try it.
Hope you enjoyed it 🙏🙏
You've earn one subscribe today☺ thank for the recipe
I love this dish very much...thx agn Roland ...
You’re most welcome Lisi
yummy,,,,,yummy
Thank you so much 🤓
This is my all time favourite..I ordered from Sana Sini restaurant and try to imitate the taste but the taste is kinda missing..now after watching your video I knew which part that Im missing.i missed to put the ginger and im not frying the chicken twice..no wonder my chicken taste soggy..thank you chef for the recipe
Thank you so much for watching our video. Glad that our video helped. Happy cooking!
Thank you
I have watched more than 10 recipe video.
But this video sound typical recipe for sechuwan chicken. 😊😊
What does sichuan means?anyways,i love Chinese food...tnx for sharing ur recipe,definitely will try this
frederick combes it’s the name of a province in western China
Thank you so much 🙏🙏
Hi! New subs here to your channel and binged watching your videos. My issue is the rice wine used in your recipes since I’m currently living in the Middle East. What could be an alternative? Is there a big difference in taste if I leave it out? Thank you so much. Your videos are amazing! I drooled while watching. 😁
Thank you so so much. No worries about the wine. Many of our viewers have omitted it and they said the recipe turned out yummy too. Hope this helps. Take care in the Middle East.
Man, that looks delicious!
Thank you so much Lynn. Good morning from Singapore 🤓🤓
That looks so tasty. But will try without the wine.
Glad that you liked this recipe. Hope you will also like the taste of it. Happy cooking!
I used to go to a Chinese restaurant in Frederick Maryland in the 1990s. They closed many years ago. They made a Szechuan shredded chicken, as well as a kung pau chicken with a similar sauce. It was a very deep orange, slightly brown sauce. It had a Very nutty, Szechwan peppercorn flavor (not sweet, as with orange chicken). I’ve never encountered such a sauce since, regrettably. It was amazing. Anyone have any ideas what sauce this might have been?
Ur really good.. I copied ur style honey chicken it was awwwwsme no words bro 👍... Can u make chilli chicken in ur style ,I know it's simple but I want to know ur style...waiting
Thank you so much for using our recipe:-) here’s our humble rendition of Chilli Chicken ruclips.net/video/C8UteeGdW_Y/видео.html
Happy cooking!
i love 😋😋😋
Thank you so much
Thanks for sharing. When I was in Tours, a Chinese restuarant selling this dish. It was surprising yummy, the texture is totally different. The outside of the chicken cubes is crispy. The inner part is tender and juicy. I wonder what flour that he added to the chicken so that the outter layer is crispy. I'm wondering may be he added in some rice flour just before deep frying. I will try your recipe and play with it. Thanks
Happy cooking 🙏🙏👍👍
Definitely corn starch or corn flour.
I love it
Thank you so much, Anisurrahman 🙏🙏🙏
I like Chinese food more plz thank you
Thank you so much, Kalaivany :o) Have a great weekend!
Watching this while eating reheated chinese takeaway for breakfast...result
Hehe, thank you so much for watching our video, Carl :))
Im happy to find authentic sichuan recipe as my local takeaway does not have a clue i want a very hot numbing dish like yours. The proper way.
Can we also use the recipe not deep frying chicken, but normal frying chicken till it is cooked and then follow your procedure. Please respond. thanks
Are you from Singapore? I think I hear some Singaporean accent :-) Thanks for the recipe, it does look like the actual dish you would get in sichuan! Perfect
Thank you so much, Jeremie. Haha yes we are singaporeans! Thanks so much for recognising our accent 🤓🤓
The only Singlish in the world.
What if there's no dried chili? Does fresh chili works? Or can be substitute to dried one?
Thanks Roland ...this is also my favourite dish. Btw where to buy ur cast iron wok in spore?
Hi Lisi. This is a cast iron wok by La Gourmet. You can get it from most major departmental stores in Singapore such as Metro, Isetan, Robinsons, Tangs, Takashimaya etc.
this was insanly tasty but _ oh .. my .. god _ so spicy, I am sitting here "whistling innwards" to get air to cool down my tongue. I will make again but it will be like a "baby version" with half the chilli xD
Hehe baby version. I like that term! Glad that you enjoyed this recipe. Thank you so much for giving our recipe a try 🤓🤓🙏
Thank you for shared!
Awesome dish, how about some oysters sauce to it ? but what’s the size n diameter of the Wok please & where to buy ?
Hi Lester. Yeah you can add oyster sauce to marinate the chicken that would be great 👍🏻👍🏻 my wok is 30cm wide and it’s available on sale in most departmental stores in Singapore such as Robinsons , Tangs, Isetan, Metro, Takashimaya etc and Malaysia too.
Spice N' Pans
Thank you very much Sir ! Cheers
Hello, this recipe looks fantastic! Are you able to give me substitutes for the cooking wine and white wine please?
Hi googleflex. Thanks so much for watching our video. There’s no good substitute for them actually so you can omit it. No problem. Maybe to make the chicken more flavourful, you can add some fresh ginger juice as part of the marinade. Happy cooking!
Thanks for the recipes could u do a recipe on pork watercress soup and beef tomato thanks again for the recipes
Thank you for your requests 🤓🤓 we’ve never tried tomato beef before though.
Do you use the same oil to deep fry the chicken twice? Or have to change the oil after deep frying once?
Hi J. No you don’t need to change the oil. After the first fry, we kept the fire on to get the temperature up again before adding the chicken in for the second fry. After cooking, you can still keep the oil for another fry next time. We bought an oil canister from Isetan. It came with a sieve and a cover - just poor the oil over the sieve and into the canister. You can keep the oil covered in room temperature with no problem.
Se ve riquísimo, gracias me suscribo a su canal. Éste fin de semana lo haré. Un gran saludo desde Dgo Mx. Bendiciones!!!!!!
Hi.. if i dont have rice vineger .. can use another vineger brand? Tq
How do you fry the chicken in air fryer? Same marinade? For how long and what temperature? Thanks
Please tell me what kind of WOK you used here sir? So that I can buy that for my home . Can this wok is available in India?
Great video. Thanks. I shouldn't eat spicy food but I'm probably going to try this.
Do you know how to make Fragrance Pork? I had it in Malaysia a few times and love it. But can't find it in Singapore.
I searched for some recipes but they have a shrimp past flavour to them which the original recipe didn't have. It had curry leaves too. Thanks again.
Hihi. Hope you will enjoy this recipe. As for the fragrance pork, unfortunately we have never tried it before so we dunno how to recreate it for you 😔
How can I subs the chinese rice wine? Will vinegar or sparkling water gives the same taste and effect?
Do you eat the soaked pepper or do you just use them for taste? Thanks for your recipe!
looks great.. my mouth was burning watching this lol
Hehe. It’s actually not too spicy. 🤓🤓
Questions: what do you do with the oil used for frying afterwards? Do you throw it away or use it again? If reused, how many times can you use that oil for frying either chicken or other meat?
Pengen youtube jg krn aku jg bisa masakan cina
Terima kasih 👍🏻
I dont drink alcohol, so what can i use to substitute the rice wine ?
Hi Ony. You can skip it. No problem. Happy cooking! Sorry for our late reply 🙏🙏
The alcohol evaporates during cooking.
Rice Wine, Huatiao, 3rd is 🤔
Can they be interchangeable?
Thanks.
This made me hungry!
Hehe. Thanks for watching, a d 🙏🙏🙏
Hi.. What brand of wok are you using?
Where r u from? I love ur channel. I'm from Malaysia now living in Arizona. Ur accent sounds Soo comforting and familiar 😄
Hi Sarah! Thank you so so much for watching our videos! We’re neighbours! We from Singapore 🤓🤓🤓 👋 👋 Hope all is well for you in Arizona! Wishing you a great weekend!
So idk if I'll get a reply.. but hopefully I can get some help. I tried making this recipe. But it came out sweet. I used mirin instead of rice wine. What should I do if I am using mirin?
I mean I used mirin instead of wine he used in the end
Hihi. Actually mirin is sweet so if you don’t have rice wine, you can just omit it
@@spicenpans so you mean just don't add the wine in general? Won't that mess up the taste?
If I do add the mirin, do I just need to add more chili? Like cayenne? And sichuan?
@@spicenpans the mirin can't replace the xioa xing wine? (Sorry for the mispell)
Hi roland, how long to soak dried chilli? Need it be hot water?
Why use dried chilli vs fresh ones? Thks
Hi Mel. Please soak in room temp water. As long as they’re soft, they’re ready to be used. Regarding dried vs fresh chilli, dried chilli has more intense flavour. If you don’t want your dish to be too spicy, please remove the seeds. Happy cooking & have a wonderful weekend.
Sangat sangat nikmat
Sore. Saya tak faham. Terima kasih ya.
How long do you soak the chilis before frying?
Hi Zofobread. As long as they have soften - about 30 mins is good.
this was a great video, what type of oil do you use?
This was delicious! I cheated and added sliced and seeded jalapenos to kick it up a notch.
I am interested with the cast iron wok and have been trying to find the weight information from the net without success. As usually cast iron is heavy, would you be able to advice the weight of the wok? Many thanks 🙏
Looks very tasty :)
What oil do you use? Which one do you think is the best oil for this kind of food?
Hi Toripolliisi, recently we just switched to rice bran oil because we read that it's much healthier than other oil. Maybe you can read up about it yourself to confirm that. Happy shopping!
@@spicenpans Yaman dis dat shit y'all should know about! Here dis spice n pans dude is crazy good at answering to fans!
Very details
Too bad here in Finland no Chinese restaurants offer this dish. And notice the lack of baking soda - leaving the texture of the chicken firm and natural. Here all Chinese restaurants use baking soda on absolutely every protein, making them "succulent" but truly just mushy, spongy and without texture. Typical menu here consists of 3-4 proteins combined with 5-6 differently seasoned corn starch liquid sauce and rice and that's it. Maybe restaurants here (other than the highest end / michelin star level) just can't afford to take any risks with their menus whatsoever. As a result all restaurants tend to follow established formulas so that they can best predict their outcomes.
Hello Jason! Is it easy to get Chinese seasoning in Finland?
@@spicenpans Certainly not available in local grocery stores (things like sichuan peppercorns), but there are couple of good options here. Since I live in the capital area there is a neighborhood (Kallio in Helsinki) which is famous for its international ethnic grocery stores and I can get almost anything imaginable from there for my Indonesian and Chinese recipes. Otherwise buying online the non-fresh stuff with a parcel delivery is certainly a good option too.
Wow.....
Thank you so much!
What can we use instead of Chinese cooking wine???the one you add at the end of cooking.
Hello chef! How long the dried chilli is to be soaked? What kind of chilli is that.
Hi I B. Sorry for our late reply. You can soak them until they turn softer. The ones we used were cayenne pepper. Happy cooking!
@@spicenpans thank you chef
You’re most welcome 🤓
Can I use cornstarch to deep fry? Instead of cornflour
Hihi. Yes. They are the same. Happy cooking