Braised Chicken Wings with Pickled Vegetables
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Braised Chicken Wings with Pickled Vegetables

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

About This Recipe

This Sichuan-inspired chicken wings recipe is a mouthwatering blend of tangy, spicy, and savory flavors. Tender chicken wings are marinated in zesty lemon juice, then pan-fried to golden perfection without added oil—letting their natural richness shine. The dish comes alive with bold ingredients like pickled radish, fiery pickled chili, and aromatic Sichuan peppercorns, stir-fried until fragrant. A splash of soy sauce adds depth, while sugar balances the tang of the pickled vegetables. Simmered to juicy tenderness and finished with a glossy, starch-thickened sauce, every bite is packed with umami and a hint of numbing spice. Perfect as a main dish or paired with rice, this recipe delivers restaurant-quality flavor with minimal effort. A must-try for lovers of bold, authentic Asian cuisine!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken wings 500g
The aromatics
  • lemon 1/4
  • pickled radish 100g
  • pickled chili 50g
The sauce & seasonings
  • ginger 20g
  • Sichuan peppercorns 5g
  • soy sauce 2 tbsp
  • sugar 1 tsp
  • starch 1 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 until they are golden brown on both sides. (The chicken will release its own oil, so no additional oil is needed).
7
Step 7
Step 7
Once golden brown, remove the chicken from the pan 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 pickled chili, ginger slices, 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 to cover the chicken. 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 with a lid and 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 and add starch to thicken the sauce over high heat.

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