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Chinese cuisine

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Chicken Wings With Sichuan Pickled Vegetable

Chef John Zhang

Chef John Zhang

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Chicken Wings With Sichuan Pickled Vegetable

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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.

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.