Braised Chicken Wings with Pickled Cabbage

Name: Braised Chicken Wings with Pickled Cabbage
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 4 servings
Ingredients: chicken wings; lemon; pickled radish; pickled chili; ginger; Sichuan peppercorns; water; sugar; water starch

March 23, 2025 15 Minutes Advanced

Nutritional Information

500 kcal

Calories

38g

Protein

14g

Carbohydrates

30g

Fat

Recipe Hot Dishes

This Sichuan-style chicken wings recipe is a tantalizing blend of tangy, spicy, and savory flavors, perfect for an unforgettable meal. Marinated with zesty lemon juice, the chicken wings are browned to perfection in their own rendered fat, creating a crispy exterior. The dish comes alive with the bold flavors of pickled radish, fiery pickled chili, aromatic ginger, and numbing Sichuan peppercorns, stir-fried to release their fragrant depth. A splash of soy sauce adds rich color, while a touch of sugar balances the tanginess of the pickled vegetables. Simmered until the sauce thickens and clings to the tender chicken, every bite is packed with umami and a satisfying kick. Easy to make yet bursting with complex flavors, this dish is a must-try for anyone craving authentic Sichuan-inspired comfort food. Serve it hot for a deliciously bold dining experience!

Ingredients

Instructions

0% Complete

Step 1

Cut the chicken wings into small pieces. (Cut larger ones into 3 pieces and smaller ones into 2 pieces).

Step 2

Take 1/4 of a lemon and squeeze the juice over the chicken pieces. Mix well and marinate for 3 minutes. Then, discard the excess liquid.

Step 3

Cut the pickled radish into small pieces and set aside.

Step 4

Cut the pickled chili into small segments.

Step 5

Slice the ginger and prepare the Sichuan peppercorns.

Step 6

Prepare a non-stick pan and add the chicken pieces. Cook over medium-low heat, slowly browning both sides. (The chicken will release its own oil, so no additional oil is needed).

Step 7

Once both sides are golden brown, remove the chicken and set aside.

Step 8

Add a small amount of oil to the pan and heat it until it is 70% hot. Then, add the sliced pickled chili, ginger, and Sichuan peppercorns and stir-fry until fragrant.