It was during a backpacking trip to China that I first tasted this amazing dish, amidst the hustle-bustle of a tiny, yet busy, local restaurant. The captivating aroma of ginger, garlic, and Szechuan sauces was indeed an experience to remember, and I instantly knew I had to bring this culinary masterpiece back home with me, to share with all of you!
This Yu Shiang Chicken recipe, in essence, reminds us of the sophistication of simplicity in food – something we often tend to forget in today’s world of outrageous, gourmet meals.
How to make Yu Shiang Chicken
Yu Shiang Chicken, also known as “Yuxiang” or “Szechuan-style” chicken, is a popular Chinese dish with roots in Sichuan cuisine. The name “Yu Shiang” translates to “fish-fragrant” in English, but the dish doesn’t contain any fish despite its name. Instead, it refers to a combination of flavors commonly used in fish dishes in Sichuan cuisine.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce (for marinating)
- 1 teaspoon cornstarch (for marinating)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (or balsamic vinegar as a substitute)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons sugar
- 1 tablespoon chili garlic sauce (adjust based on your heat preference)
- 1 teaspoon cornstarch
For the Stir-Fry:
- 3 tablespoons vegetable oil, divided
- 8 dried red chilies (adjust based on your heat preference)
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, julienned
- 1 small carrot, julienned
- 4 green onions, cut into 1-inch pieces, whites and greens separated
- 1 cup wood ear mushrooms (optional, but adds authenticity)
Instructions
- Marinate the Chicken: Combine the thinly sliced Chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well to coat and let it marinate for at least 15 minutes.
- Prepare the Yu Shiang Sauce: In a small bowl, whisk together all the sauce ingredients—2 tablespoons soy sauce, Chinese black vinegar, Shaoxing wine, sugar, chili garlic sauce, and 1 teaspoon cornstarch—ensuring there are no lumps.
- Fry the Chicken: Heat 2 tablespoons of vegetable oil in a large pan or wok over high heat. Add the marinated Chicken in a single layer. Let it sear without moving for about 1-2 minutes, then stir-fry until it’s nearly cooked through. Remove the Chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil along with dried red chilies, minced garlic, and ginger—Sauté for about 30 seconds or until fragrant.
- Vegetables into the Wok: To the aromatics, add the bell pepper, carrot, white parts of the green onions, and wood ear mushrooms if using. Stir-fry for 2-3 minutes or until the vegetables are just tender.
- Bring Everything Together: Return the Chicken to the pan. Pour in the prepared Yu Shiang sauce, making sure to scrape in all the mixed ingredients. Stir well to combine everything and cook for another 2-3 minutes, or until the sauce thickens and coats the Chicken and vegetables nicely.
- Final Touch: Add the green parts of the green onions, give everything a final stir, and it’s ready to serve.
Tips for a Perfect Yu Shiang Chicken
- Slice the Chicken Thinly: Thin slices ensure the chicken cooks quickly and remains tender and juicy.
- Adjust the Heat: The amount of dried chilies and chili garlic sauce can be adjusted to suit your taste for heat.
- Frying in High Heat: Keeping the wok or pan hot mimics authentic Szechuan stir-fry techniques, locking in flavors while ensuring a delightful texture.
- Serve Immediately: Yu Shiang Chicken is best enjoyed fresh out of the wok, served over steamed rice or with a side of your favorite noodles.
What to serve with
When you’ve put in the effort to create a bold and complex dish like Yu Shiang Chicken, pairing it with the right side dishes can elevate your meal from wonderful to extraordinary.
Steamed Rice
The quintessential companion for any saucy stir-fry is a bed of fluffy steamed rice. It’s simple, yet the mild flavor provides a welcoming balance to the bold taste of the Yu Shiang Chicken. Whether you opt for white jasmine rice, brown rice for a nuttier flavor and added fiber, or even sticky rice for some texture contrast, rice is a fail-safe option to soak up that delicious sauce.
Fried Rice
If plain steamed rice isn’t quite what you’re looking for, why not try a serving of egg fried rice or vegetable fried rice? These variations add an extra element of flavor and texture that can stand up to the robust taste of the Chicken. Keep the fried rice lightly seasoned to avoid overpowering the main dish.
Noodles
Szechuan dishes and noodles go hand in hand. Consider serving your Yu Shiang Chicken with a side of lo mein, udon, or rice noodles. A delicate toss with some sesame oil, a sprinkle of spring onions, and perhaps a hint of garlic can make these noodles a delightful side that intertwines smoothly with the chicken flavors.
Stir-Fried Vegetables
While the Yu Shiang Chicken already has a vegetable component, adding additional greens wouldn’t hurt, especially to balance the rich flavor profile. Stir-fried bok choy, broccoli, or Chinese cabbage with a touch of garlic and a sprinkle of salt can be wonderful choices. They provide a crunchy texture, a color pop, and a fresh respite from the intensity of the main dish.
Cool Cucumber Salad
A cucumber salad dressed with a light vinaigrette or just a splash of rice vinegar and sesame oil offers a refreshing contrast to the spiciness of the Chicken. The cool, crisp bite of the cucumber can be the perfect palate cleanser and adds a healthy element to your meal.
Dumplings
For those looking to indulge in the full Chinese dining experience, serve some steamed or pan-fried dumplings on the side. Choose a filling that complements the Chicken—vegetable, pork, or shrimp dumplings are all excellent choices.
Szechuan Green Beans
Should you want to stick with Szechuan themes throughout your meal, Szechuan green beans are a must! These beans are blistered and stir-fried with garlic, ginger, and a hint of Szechuan peppercorns, making them a spicy and aromatic side dish that matches the intensity of the Yu Shiang Chicken.
Hot & Sour Soup
A traditional hot and sour soup can set the stage for the flavors to follow. Its tanginess and depth of flavor mirror some of the taste elements in Yu Shiang Chicken, thus making it a harmonious starter.
Dessert
Finish your meal on a cool note with a light dessert. Something like mango pudding, lychee sorbet, or mochi ice cream can offer a sweet counterbalance to the spicy and savory notes of the meal.
Ingredients substitutes
Cuisine should always be flexible enough to cater to different dietary needs or ingredient availability. Below are some common substitutions for the ingredients used in the Yu Shiang Chicken recipe, ensuring you can enjoy this delightful dish no matter what you have on hand.
Chicken
Chicken is the primary protein for this dish, but other proteins can easily be substituted based on preference. Thinly sliced beef or pork strips can be used for a different flavor profile, shrimp can be a fantastic seafood option, and tofu could be a great choice for vegetarians or vegans.
Soy Sauce
If you’re aiming to cut down on sodium, you might want to consider Tamari sauce or coconut aminos as a substitute. These options provide that rich, umami flavor while reducing sodium content.
Chinese Black Vinegar
This particular type of vinegar lends a complex taste to the dish. If you can’t find it, a good substitute is balsamic vinegar, which has rich and slightly sweet flavors. Alternatively, mixing red wine vinegar and brown sugar also works well.
Shaoxing Wine
For those who avoid alcoholic ingredients, Shaoxing wine can be replaced with a good quality chicken broth, apple juice or grape juice with a squeeze of lime to emulate its tangy flavor notes.
Chili Garlic Sauce
Don’t have chili garlic sauce in the pantry? You can substitute it with a combination of chili flakes or hot sauce for that spicy kick, and fresh garlic for the garlicky tone.
Wood Ear Mushrooms
While wood ear mushrooms provide an authentic touch and specific texture, you can substitute them with other types of mushrooms, such as Shiitake or Button mushrooms, or omit them altogether if preferred.
Dried Red Chilies
If you can’t find dried red chilies, or if you find them too spicy, feel free to use a sprinkle of red pepper flakes instead. Adjust based on your tolerance to heat.
Final Thoughts
With these steps, tips, and a dash of love, your Yu Shiang Chicken will transport you and your loved ones to the heart of Szechuan cuisine, making for a memorable and delicious meal. Enjoy the beautiful mosaic of flavors!
More Chicken Recipes:
- BJ’s Parmesan Crusted Chicken
- Best Chicken Tocino Recipe
- Dave’s Hot Chicken Ingredients
- PF Chang’s Sweet and Sour Chicken
