With years of experience in Chinese cooking, I have developed a fondness for both Cantonese and Sichuan cuisines. Today, I’m excited to share a fusion recipe that beautifully marries these two culinary styles: Spicy Garlic Chicken. This dish combines the subtle flavors of Cantonese cooking with the bold characteristics of Sichuan cuisine, creating a unique and delightful flavor profile.
Key Ingredients and Their Importance
- Boneless skinless chicken thighs: Preferred for their juiciness and tenderness, chicken thighs provide a richer flavor compared to leaner chicken breasts.
- Light soy sauce: Adds saltiness and umami, while also tenderizing the chicken during marination.
- Oyster sauce: A staple in Cantonese cuisine, it offers a savory-sweet flavor that pairs well with Doubanjiang, the spicy chili paste from Sichuan cuisine.
- Cornstarch: Creates a protective layer on the chicken, preventing it from becoming tough during cooking.
- Garlic: Fresh garlic is sautéed, and crispy fried garlic is added at the end for texture and enhanced flavor.
- Doubanjiang (Spicy Fermented Bean Paste): This iconic Sichuan ingredient provides heat and umami richness. If unavailable, consider using store-bought spicy garlic sauce or chili garlic sauce as a substitute.
- Sichuan peppercorns (Optional): Known for their numbing sensation, they are a hallmark of Sichuan cuisine.
Step-by-Step Instructions for Preparing Spicy Garlic Chicken
- Cut the boneless, skinless chicken thighs into bite-sized pieces. Combine with light soy sauce, cornstarch, Shaoxing wine, salt, ground white pepper, and vegetable oil. Marinate for at least 20 minutes.
- Heat vegetable oil in a pan over medium heat. Pan-fry the chicken pieces in a single layer until golden brown, about two to three minutes per side. Remove from the pan to avoid overcooking.
- In a large skillet, heat more vegetable oil over medium-high heat. Add Sichuan peppercorns and let them infuse for about a minute, then remove them.
- Using the infused oil, sauté garlic, ginger, doubanjiang, and dried chili peppers until fragrant, about half a minute. Then add sesame oil and oyster sauce.
- Return the fried chicken to the pan and mix well to coat with the sauce. Transfer to a serving plate.
- Garnish with fried garlic, sesame seeds, green onions, and red chili. Serve hot with steamed rice or noodles.
Tips for Making the Best Spicy Garlic Chicken
- If Doubanjiang is unavailable, substitute with spicy garlic sauce, chili oil, or sweet chili sauce.
- Add vegetables like bell peppers, broccoli, or snap peas for a balanced meal.
- Adjust the spice level by varying the amount of red pepper flakes or serrano peppers.
- For a crispier texture, consider deep-frying the chicken instead of pan-frying.
- Make it gluten-free by using tamari instead of soy sauce.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for up to three days.
What to Serve with Spicy Garlic Chicken?
Given the spiciness of the chicken, pairing it with simple vegetables like stir-fried bok choy or mixed vegetables is recommended. Additionally, a light soup, such as a Chinese herbal soup, complements the meal beautifully. Serving the chicken with plain rice is ideal, as it balances the richness and heat of the dish.
