Braised Chicken Wings with Pickled Cabbage
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Braised Chicken Wings with Pickled Cabbage

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Chicken Wings with Pickled Cabbage

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken wings 200g
The aromatics
  • pickled radish 50g
  • pickled chili 30g
The sauce & seasonings
  • lemon 1/4 (juice ~15ml)
  • ginger 10g
  • Sichuan peppercorns 1 tsp
  • water 200ml
  • sugar 1 tsp
  • water starch 2 tbsp

menu_book Directions

1
Step 1
Step 1
Cut the chicken wings into small pieces. (Cut larger ones into 3 pieces and smaller ones into 2 pieces).
2
Step 2
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.
3
Step 3
Step 3
Cut the pickled radish into small pieces and set aside.
4
Step 4
Step 4
Cut the pickled chili into small segments.
5
Step 5
Step 5
Slice the ginger and prepare the Sichuan peppercorns.
6
Step 6
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).
7
Step 7
Step 7
Once both sides are golden brown, remove the chicken and set aside.
8
Step 8
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.
9
Step 9
Step 9
Add the pickled radish and stir-fry.
10
Step 10
Step 10
Once the pickled vegetables are fragrant, add the cooked chicken back into the pan.
11
Step 11
Step 11
Add soy sauce to color the dish.
12
Step 12
Step 12
Continue stir-frying for about 2 minutes, then add water. The water level should be just enough to cover the chicken, not too much.
13
Step 13
Step 13
Add sugar to balance the acidity of the pickled vegetables.
14
Step 14
Step 14
Cover the pan, bring to a boil, then reduce the heat to medium-low and simmer.
15
Step 15
Step 15
Once the sauce has thickened, remove the lid, add water starch, and cook over high heat to thicken the sauce.

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