So far, I've made this recipe twice. The first time, I was more stunned than anything at the sensation of the Sichuan pepper. But we've (wife and me) been using it in other dishes over the past few weeks, so we're acclimated now. Made it for dinner this evening and loved it even more. Delicious and the spice is really great for lifting my mood after a hard day at work. Thanks for this, Marion!
I bought sichuan peppercorns from an Asian grocery store a month ago but didn’t know when I was gonna use them. last night I made this with some fried rice. Very delicious, it tasted like it came from an upscale Chinese restaurant. I let my chicken sit in the marinade in the fridge for about 3 hours coz I had to be somewhere and that soy sauce and xaoxing wine made a huge difference in overall taste. Thank you so much Marion🙏
I just made this, it’s AMAZING! It’s totally delicious and it smells so GOOD. Thanks, Marion! I feel like a world class chef after making this. It’s very spicy but I’m Mexican so my palette is used to spicy foods, and I love how all of the other flavors are orchestrated by the chili.
One of my all time favourite dishes, the spice is accumulative and addictive. I thought it was more difficult to make than this 😳, but you have made it look simple. I also like peanuts for added texture, flavour and crunch. I’ll try making it tonight 😬 Thank you ☺️
I've just discovered you and done quite a few of your recipes they are fantastic! I'm loving the hair down... hardly recognised you... first video I've seen with you looking so different. You're absolutely brilliant I'm such a fan x
My lord, your hair is gorgeous! As soon as i saw this tough recipe on your channel, i was like, yes! Marion will make it simple and good enough to make easily home
I just had this dish in one of the restaurants and thought Marion might have this and bingo . Will let you know once I’ve tested it but am sure it’s gonna be like every other top notch Marian dish 😊
Is this a take on Laziji? I have been comparing Sichuanese recipes such as Kung Pao and Laziji, but I have trouble knowing which is which (I don't know much about China). Your recipe does not have peanuts so I am wondering if it is something entirely different or not. Thank you in advance if you can shed some light on your inspiration!
Amazing recipes! As you’re pregnant, can you do some safe sweet and sour chicken and other tasty recipes with wines & vinegar replacements for us pregnant ladies to endulge? I just love your food!! Thank you so much. Congrats on your baby news.!🤰🏽 ❤️
loooove this dish, thanks for posting this recipe! will try it - will also add some celery slices, like they do at some restaurants in the SGV (california)
I had once tasted a very yummy Sichuan Chilli Fish in Washington DC, from a very authentic Chinese restaurant. Would it be advisable to use this recipe with a firm fish as well? Please advise!
Thanks for the recipe. I marinated the chicken and then put it in the flour mix when it was moist with the marinade, dusted the extra flour and fried it but observed the flour all came off when in the frier. Not sure where i went wrong. Any suggestions @Marion or other experts?
Keep up the great recipes! Quick question: my kids are not a fan of the numbing sensation of the Szechuan peppercorn. How do I counter this effect after I had already put it into the dish?
Thank you for the good looking dish! One question: You use the seeds and the shells of the sichuan pepper. If I do this, I get a chewing experience like sand (I think because of the seeds). Do I have to separate the shells and only use them? Thanks in advance!
I can answer that one for you. There are two ways to use szechuan peppercorns - whole or powdered/crushed. She was correct in roasting them to the point where they give off the faintest hint of smoke. At that point, remove and let cool and crush in a mortar and pestle. The crucial step she left out is to take the crushed peppercorns and sift them through a fine mesh strainer. The stuff you want falls through and the husks stay behind to be discarded. Also worth noting, the flavor from powdered szechuan peppercorns degrades really quickly, so you should only make as much as you plan on using. There's really no point in storing extra ground sichuan peppercorn since it will become noticeably muted and duller by the next day.
Thank you so much! My family loves this dish at the restaurant. We order it every time we go out to eat. What I found is when I put the sauce in the fried chicken, it makes the crispy chicken pieces soft. Don’t know what to do about that.
add a little less or add the sauce before the chicken, reduce a bit, then add chicken. double frying the chicken also helps it to maintain crispness. good luck cooking!
I like your Asian cooking style, you eye-balled the ingredients rather than using exact measurements as Western cooks do, Asian cooks trust their intuitive and cooking experience, that must be from your lovely Mom 😘
The chicken pieces are huge. For spicy chili chicken 辣子鸡, the chicken should be cut into bits 鸡丁 not bites 鸡块. I understand this is not a traditional version and you would never be able to find this in China. But there are some basic principles of Sichuan cooking that should be the same. Including cut everything into similar size pieces. The scallion, chilies, and chicken should all be cut into similar sized bits. You should have simply coated the chicken in corn starch or potato starch, which will give the chicken a crispier crunch that won't soften when stir-fried. The amount of chilies is a bit low and also it would have been better to use whole peppercorns instead of the powder. Adding the sauce around the sides of the wok would also add better flavor and help to keep the breading crispier.
And I love your chared & slightly burnt wok and of course your cough when the heat of chili heat your nose. That's so natural! I just wonder how your cameraman can bear all that smell and not sneeze or cough
Just made this for dinner and it is so damn delicious! Been looking for ways to use my sichuan peppercorns and this is definitely getting made again :D
thanks marion for this lovely simple chilli chicken,will try to get all the ingriedients especially the shaoxing wine and sichuan pepper corn .....hopefully i can get them in our local chinnese shops here in fiji
Hey guys, I did the receipe step by step and it was going pretty well until I bumistakely put almost a full cup of grinded Sichuan peppercorns. Now it tastes very bitter (like my tongue numbs after 2 bites 😓). I tried to put some soya sauce but it doesn’t work. Do you guys know what I can do to balance the flavour? 😄
OMG! Those glasses drive me nuts! I've never seen ANYONE with so little self awareness. (I guess if you look at yourself long enough, you can get used to anything on your face!)
So far, I've made this recipe twice. The first time, I was more stunned than anything at the sensation of the Sichuan pepper. But we've (wife and me) been using it in other dishes over the past few weeks, so we're acclimated now. Made it for dinner this evening and loved it even more. Delicious and the spice is really great for lifting my mood after a hard day at work. Thanks for this, Marion!
This recipe on top of hot rice and an ice cold glass of beer at the end of a long work week. Nothing’s better
Just love this girl .. Marion you are the Nigella of the southern hemisphere ... great recipes 🙏
I bought sichuan peppercorns from an Asian grocery store a month ago but didn’t know when I was gonna use them. last night I made this with some fried rice. Very delicious, it tasted like it came from an upscale Chinese restaurant. I let my chicken sit in the marinade in the fridge for about 3 hours coz I had to be somewhere and that soy sauce and xaoxing wine made a huge difference in overall taste. Thank you so much Marion🙏
Looks so good! I'm making this today!
Looks yummy Thanks for sharing the video 👌⚘️
omgggg i've been looking for this a year finally find it so happyyy
I just made this, it’s AMAZING! It’s totally delicious and it smells so GOOD. Thanks, Marion! I feel like a world class chef after making this. It’s very spicy but I’m Mexican so my palette is used to spicy foods, and I love how all of the other flavors are orchestrated by the chili.
Ha! mad eighties guitar outro. This recipe is bomb
One of my all time favourite dishes, the spice is accumulative and addictive. I thought it was more difficult to make than this 😳, but you have made it look simple. I also like peanuts for added texture, flavour and crunch. I’ll try making it tonight 😬 Thank you ☺️
I've just discovered you and done quite a few of your recipes they are fantastic! I'm loving the hair down... hardly recognised you... first video I've seen with you looking so different. You're absolutely brilliant I'm such a fan x
I love your UA-cam videos. I’ve been looking for a chef who loves to cook Asian foods
This looks perfect. Wish I could take a bite of your food right from my phone screen 😉
Amazing recipe
My lord, your hair is gorgeous! As soon as i saw this tough recipe on your channel, i was like, yes! Marion will make it simple and good enough to make easily home
Looks really yummy!
I'm loving all your recipes ☺
I just had this dish in one of the restaurants and thought Marion might have this and bingo . Will let you know once I’ve tested it but am sure it’s gonna be like every other top notch Marian dish 😊
Looks good. Will try it. Thanks for video.
Is this a take on Laziji? I have been comparing Sichuanese recipes such as Kung Pao and Laziji, but I have trouble knowing which is which (I don't know much about China). Your recipe does not have peanuts so I am wondering if it is something entirely different or not. Thank you in advance if you can shed some light on your inspiration!
Which burner do you use for your wok cooking here please?
Love your Mexican molcajete!!!
Amazing recipes! As you’re pregnant, can you do some safe sweet and sour chicken and other tasty recipes with wines & vinegar replacements for us pregnant ladies to endulge? I just love your food!! Thank you so much. Congrats on your baby news.!🤰🏽 ❤️
Looking good, I can smell it though my phone screen. Subscribed
loooove this dish, thanks for posting this recipe! will try it - will also add some celery slices, like they do at some restaurants in the SGV (california)
Wow this looks amazing! My mouth is watering.
Stella Chen Hey thanks 😍
Cooking this recipe tonight, its going to taste awesome! :)
I had once tasted a very yummy Sichuan Chilli Fish in Washington DC, from a very authentic Chinese restaurant. Would it be advisable to use this recipe with a firm fish as well? Please advise!
Thanks for the recipe. I marinated the chicken and then put it in the flour mix when it was moist with the marinade, dusted the extra flour and fried it but observed the flour all came off when in the frier. Not sure where i went wrong. Any suggestions @Marion or other experts?
Did you first coat the chicken with eggs?
Hair Up Honey ! You are a professional chef
This looks soooo amazing.
Haha， ur amazing, I believed u should have been in China learning this magic recipes
I can't go back to sleep now... Lol... Yum..👍✌
I really like how you said “own personal space for their transformation”
Looks amazing! Your channel quickly became one of my favs!! Can you do a Thai iced coffee that I can keep in the fridge recipe please?!
I bet fried soft shell crab would taste good too with the dry chilis!
Keep up the great recipes! Quick question: my kids are not a fan of the numbing sensation of the Szechuan peppercorn. How do I counter this effect after I had already put it into the dish?
Why cant I find this recipe on your website??
Thank you for the good looking dish! One question: You use the seeds and the shells of the sichuan pepper. If I do this, I get a chewing experience like sand (I think because of the seeds). Do I have to separate the shells and only use them? Thanks in advance!
I can answer that one for you. There are two ways to use szechuan peppercorns - whole or powdered/crushed. She was correct in roasting them to the point where they give off the faintest hint of smoke. At that point, remove and let cool and crush in a mortar and pestle. The crucial step she left out is to take the crushed peppercorns and sift them through a fine mesh strainer. The stuff you want falls through and the husks stay behind to be discarded. Also worth noting, the flavor from powdered szechuan peppercorns degrades really quickly, so you should only make as much as you plan on using. There's really no point in storing extra ground sichuan peppercorn since it will become noticeably muted and duller by the next day.
Anyone know any halal substitute for the shaoxing wine? Preferably something i can find in Malaysia’s local market
Chicken stock/water or some pear juice (any mild fruit juice. Pineapple works well but is strong in flavor, sadly.)
Do you eat the chili's?? I often wondered that when I seen some big dried chili's in a dish.
I usually leave them out. You can eat the dried chillies if you want some extra heat. For me they're just a garnish and quite dry.
@@cheruichew1385 thanx. I was curious too.
Hi marion what is another alternative for the alcohol? Or can u just omit it from the recipe?
fisabillah Just replace with chicken stock so you are getting the right amount of liquid and still adding some extra flavour 😊👌
Use chinese black vinegar as well
Hi Marion, was that cornflour you dipped the chicken in? 😊
Jen Mcfarland it’s plain flour (all-purpose flour) 😊
Is it necessary to remove the seeds ?
Hi Marion.. can i use grill chicken instead of deep frying the chicken?
Leslie Kel sure! I think that’s worth a try 👌
Hi can i make without shaoxing wine ,dry sherry ?
Thank you so much! My family loves this dish at the restaurant. We order it every time we go out to eat. What I found is when I put the sauce in the fried chicken, it makes the crispy chicken pieces soft. Don’t know what to do about that.
add a little less or add the sauce before the chicken, reduce a bit, then add chicken. double frying the chicken also helps it to maintain crispness. good luck cooking!
Where can you get the Chinese wine from?
Love it!
I like your Asian cooking style, you eye-balled the ingredients rather than using exact measurements as Western cooks do, Asian cooks trust their intuitive and cooking experience, that must be from your lovely Mom 😘
Plain flour or cornflour?
Hi Marion. Will u make Thai dessert. I love to eat them too but don't really know the exact ingredients & steps to make it
Look up Pailin's Kitchen on YT.
Hi can i use regular soy sauce instead of light soy sauce?
What’s the non-alcoholic substitute for the shaoxing wine??
The chicken pieces are huge. For spicy chili chicken 辣子鸡, the chicken should be cut into bits 鸡丁 not bites 鸡块. I understand this is not a traditional version and you would never be able to find this in China. But there are some basic principles of Sichuan cooking that should be the same. Including cut everything into similar size pieces. The scallion, chilies, and chicken should all be cut into similar sized bits. You should have simply coated the chicken in corn starch or potato starch, which will give the chicken a crispier crunch that won't soften when stir-fried. The amount of chilies is a bit low and also it would have been better to use whole peppercorns instead of the powder. Adding the sauce around the sides of the wok would also add better flavor and help to keep the breading crispier.
Please tell me non alcoholic substitute for chinese cooking wine
And I love your chared & slightly burnt wok and of course your cough when the heat of chili heat your nose.
That's so natural!
I just wonder how your cameraman can bear all that smell and not sneeze or cough
Can I use regural white wine instead of chinese wine?
I know Thailand 🇹🇭People all like spicy food
I love Szechuan!
Just made this for dinner and it is so damn delicious! Been looking for ways to use my sichuan peppercorns and this is definitely getting made again :D
lovely..
thanks marion for this lovely simple chilli chicken,will try to get all the ingriedients especially the shaoxing wine and sichuan pepper corn .....hopefully i can get them in our local chinnese shops here in fiji
may i know what is ithe lut name of this video
Hey guys, I did the receipe step by step and it was going pretty well until I bumistakely put almost a full cup of grinded Sichuan peppercorns. Now it tastes very bitter (like my tongue numbs after 2 bites 😓). I tried to put some soya sauce but it doesn’t work. Do you guys know what I can do to balance the flavour? 😄
quite athentic Sicuan style spicy Chicken!
Made it last night .Didn't like the szechuan pepper numbing taste much would recommend to use minimum pepper. The rest turned out perfect.
Yunmy
good job
Marion you have something left for me too 😛🤐
Can you strain and reuse the oil?
Any halal alternative for the wine?
Chicken stock works 😊
@@pixiebomb28 thank you ❤
OMG NO apologies but Marion is just sooo beautiful
Your "ahh" is underrated
You talk like Martha lol I love it
wau look yAMMY
Hello beautiful Marion🌹😘 Friday chicken..👍 you know I wanna taste your chicken tonight.. Yummy..😋
What stir fry sauce? Am i missing something
looks yammmmmmmmmmmmmmmmmmmmmmmmm
U look preety.n m goonna try making dt dish.
When you wanna publish your cooking skills, as first please clean your pan.. I really dont like to see burned oil around the pan. :-)
You didnt add the peanut
Wow Wow😱so spicy chicken dish I ever seen Marion so hot you are the spicy lover😍
I die!
Wow I have none of these ingredients...👀😒
OMG!
Those glasses drive me nuts! I've never seen ANYONE with so little self awareness. (I guess if you look at yourself long enough, you can get used to anything on your face!)
I like her charming but pls put your hair up and turn away not to the pan when you gotta cough from the chili 😭😭
Huh
Wheres the vegetables? Where the onions, mushrooms, broccoli? Deep fried chicken? No. Right ingredients, incorrect preparation.
Why put the sauce at the end? Very average recipe and technique
Do you eat the chili's?? I often wondered that when I seen some big dried chili's in a dish.
No, they are just for the flavors
I always eat them as do many others. Tasty!