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Chinese cuisine

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Chicken Wings With Sichuan Pickled Vegetable

Use pickled vegetables to spice up the flavor of your dish. Chef John shares a recipe on how to braise chicken wings with homemade pickled vegetables.

Get Chef John’s Chinese Pickled Vegetables recipe here.

Get Chef John’s Peppercorn Oil recipe here.

Chef John Zhang

Chef John Zhang

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Chicken Wings With Sichuan Pickled Vegetable

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 lb. Chicken Wings (Wingettes And Drumettes )
4 stalks Green Onion, Cut Into About 1-inch Pieces
1 oz. Pickled Red Chili
0.5 oz. Pickled Ginger
0.5 oz. Pickled Green Chili
1 tbsp. Shaoxing Cooking wine
Seasoning
1 tbsp. Soy Sauce
0.5 tsp. Sugar
2 cup Water
1 tsp. Sweet Black Rice Vinegar
1 tsp. Sichuan Peppercorn Oil or chef-made peppercorn oil (See "Chef john's signature oils" video)
1 oz. Pickled Carrot
1 oz. Pickled Radish
3 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Directions:

Step 1

Step 1

1

Heat enough oil in a large wok over medium to high heat, deep-fried chicken wings till golden, and remove from oil. Drain.

Step 2

Step 2

2

In a wok over high heat, add cooking oil, green onion, pickled red pepper, pickled ginger, and pickled green pepper. Stir fry until fragrant.

Step 3

Step 3

3

In the same wok, add chicken wings, soy sauce, sugar, water, and cook for a few minutes.

Step 4

Step 4

4

Add pickled carrots, radish and vinegar. Continuously stir while cooking. Thicken the sauce with water and starch slurry. Drizzle peppercorn oil over it.

Step 5

Step 5

5

Serve it in the heated clay pot.

Step 6

Step 6

6

Enjoy!

Final Notes

Final Notes

You can get pickled vegetables in Chinese market or make it yourself follow this recipe.