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Soy Braised Chicken
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
235 minutes
Spicy ginger-infused chicken with extra sauce for later.
Ingredients:
  • 3 pounds bone-in chicken pieces
  • 1 tablespoon roasted and ground Szechwan peppercorns
  • 1 teaspoon chili oil
  • 2 tablespoons minced fresh ginger root
  • 3 cloves garlic, minced
  • 5 tablespoons soy sauce
  • 3 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 2 tablespoons white sugar
  • vegetable oil for frying
  • 2.5 cups chicken broth
  • 4 leaves leaf lettuce
  • 3 green onions, chopped
Instructions:
  • Combine Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake, and brown sugar in a large bowl. Mix well before adding chicken pieces, stirring to coat them. Cover and refrigerate for 2 to 3 hours to marinate.
  • Heat oil in wok until it reaches 365 degrees F (185 degrees C. Fry chicken in batches in the hot oil until golden brown, about 5 to 6 minutes each. Place fried chicken on paper towels to drain, reserving marinade.
  • Clean the wok, then add the reserved marinade. Stir in the chicken broth and bring to a boil. Place the chicken pieces back into the wok, cover, and simmer for approximately 35 minutes, ensuring to turn the chicken at least once.
  • Let the chicken rest for 10 minutes. Then, slice it into 1-inch pieces and place them on a platter with lettuce. Drizzle sauce on top and sprinkle with green onions.

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