Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.
Cook time: 15 minutes
Servings: 4 people
Korean fried chicken wings
Spicy
Chinese American-style bang bang bang chicken
It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.
Cook time: 6 minutes
Servings: 4 people
Sichuan-style bang bang chicken
Unlike its Chinese-American incarnation, there is no frying involved in making this dish. Poached chicken is cut into strips, doused with Sichuan chili oil and topped with sliced scallions.
Cook time: 5 minutes
Servings: 4 people
Sichuan chili oil
Fiery in the mouth and fiery in appearance, this infused oil is flavored by Sichuan peppercorns, ginger, garlic, bay leaves, onion, star anise, cumin and Chinese five-spice powder. Use it for dipping, drizzling, or as the base for chili sauces.
Cook time: 20 minutes
Servings: 1 cup
Sichuan-style potato stir fry
Inspired by a dish we enjoyed at a restaurant in Osaka (yes, in Osaka!), this Sichuan stir fried potatoes has a bit of heat, plenty of crunch and a ton of flavors. A great side dish!
Cook time: 10 minutes
Servings: 4 people