Winner winner chicken dinner! What better way to celebrate your gaming victories than the famous chicken dishes? Keep on reading below because we have something awesome to share with you.
While the saying is widely used in the world-renowned online multiplayer battle royale game called PUBG (PlayerUnknown’s Battlegrounds), it has quickly become a common line in almost all types of video games.
To celebrate your flaming success in action-adventure games like Marvel games, this page gives you the four best, tastiest, and spiciest chicken dishes! In fact, by spicy, we precisely mean Sichuan-level spicy. In the Western region of China, the province has established a distinct image as one of the hottest and fiercest cuisines in the world.
That said, there is actually more to the cuisine’s tingling and numbness. Instead, it comes with a variety of flavours, namely, flowery, salty, sour, sweet, bitter, and smoky. Using the different cooking techniques for each recipe, get ready to explore the incredible depth and complexity of the taste. So, let’s get cooking!
Roasted or baked: Roasted chicken with Sichuan peppercorns
Servings: 6 to 8 people
Calories: 351 kcal
- 1 large whole chicken, around 3 to 4 lbs
- 3 stalks spring onions
- 1 large laura potato (or your choice of potato type), largely chopped
- 1/2 orange
- 1 large carrot, largely chopped
- 2 thumb-sized ginger, peeled
- 1 tbsp honey or maple syrup (your choice)
- 1 tbsp light soy sauce
- 2 tbsp vegetable or sesame oil
- 1 tsp ground black pepper
- 1 1/2 tsp sea salt
- 2 cloves garlic
- 3 tbsp Sichuan peppercorns or 1/4 cup mala sauce
- 1 1/2 tbsp Shaoxing wine, mirin, or your choice of rice wine (dry sherry)
- In a large mixing bowl, add and mix well the ingredients for the chicken marinade.
- Rub the sauce all over the chicken. Leave it for at least an hour or overnight in the fridge to achieve a tastier and juicer flavour.
- Preheat the oven to 375˚F or 190˚C for 15 to 20 minutes.
- Meanwhile, take out the chicken to cool to room temperature.
- Once done, fill the chicken with spring onions, chopped carrots and potatoes, and halved orange. Then, cover it with foil.
- Place the chicken on the oven’s middle rack for an even bake. Then, bake it for an hour.
- Once done, pull out the chicken and remove the foil. Bring it back to the oven and bake for another 30 minutes.
- When done, let sit to rest for 15 minutes.
Deep-fried: Mala deep-fried chicken
Servings: 2 to 3 people
Calories: 501 kcal
- 4 chicken thighs, legs or your choice of chicken part
- 1 medium-sized white onion, diced
- 3 cups flour
- 2 cloves garlic, minced
- 2 large eggs, beaten
- Cook oil for frying (your choice of cooking oil)
- 1 tbsp light soy sauce
- 2 tsp mala sauce
- Cornstarch and water mixture (1:1 ratio)
- 1/3 tbsp brown sugar
- 1 thumb-sized ginger, peeled and thinly sliced
- 1/3 tsp pepper powder
- 1 1/2 tbsp rice wine or dry sherry
- 2 tbsp Sichuan peppercorn
- Salt your chicken and let sit for a few minutes.
- Prepare the oil in a wok or pan for deep frying.
- Meanwhile, put the flour and beaten eggs in separate bowls. Then, coat each piece in eggs and flour.
- Check if the oil is hot enough by dipping a chopstick (or any wooden kitchen utensil) in the oil. If you see small bubbles forming around it, then it is ready.
- Put one to three pieces in the wok. Cook them until golden brown. Keep in mind to never cram the wok, or they wouldn’t be cooked evenly.
- While frying, prepare the sauce in another large mixing bowl. Mix until well combined.
- In a different pan or wok, saute garlic and onion until fragrant. Then, add the sauce to the pan. Whisk again to avoid sticking.
- Add all of the chicken pieces into the pan. Cover them well with the sauce. Add chopped scallions for garnish.
Stir-fry: Skinless chicken fillet
Servings: 4 to 6 people
Calories: 150 kcal
- 1 pound skinless and boneless chicken fillet, equally chopped into bite sized pieces
- 2 large eggs, whisked
- 1 tsp ginger, peeled and minced
- 1/2 clove garlic, minced
- 1 small white onion, minced
- 3 tbsp vegetable oil
- 2 red bell peppers, chopped
- 1 tbsp cornstarch
- 3 tbsp Chinkiang vinegar
- 1/3 cup chicken stock
- 2 1/2 tbsp light soy sauce
- 1 tsp chilli peppers
- 1 tbsp dòubànjiàng (spicy bean paste)
- 1 tbsp Shaoxing wine
- Whisk together egg and cornstarch in a large mixing bowl. Marinate a few chopped fillets for 20 minutes. Do not cram the bowl to reach an even coating for each piece. Repeat this step until all fillets are done.
- In another bowl, combine the sauce ingredients. Mix them until well combined.
- In a large pan or wok, add 2 tbsp vegetable oil over medium heat. Cook around five to eight chicken pieces. Like step #1, never cram the pan to cook them evenly and thoroughly. Once done, remove the pieces from the pan and set them aside.
- In the same pan, add the remaining oil. Saute garlic, onion, and ginger until fragrant. Then, add bell peppers, and stir for about four minutes.
- Back to the sauce, whisk it again to remove lumps. Then, add it into the pan.
- Bring back the chicken pieces to the same pan. Stir and coat them well with the sauce.
Hot pot: Sichuan chicken hot pot
Servings: 4 to 6 people
Calories: 234 kcal
- 1 lb chicken (any parts you like)
SEASONING INGREDIENTS FOR THE SOUP
- 1 1/2 cup chicken stock
- 1/3 cup water
- 1 1/2 tsp peppercorn
- Mung bean sprouts
- Soy sauce
- Shiitake mushrooms
- Fresh ginger
- 2 tbsp oil
- Garlic cloves
- Green onions
- 1 tbsp chilli bean paste
- Heat water and chicken stock in a pot. Once boiling, add the seasoning ingredients and bring them to a simmer.
- Add the cut and washed chicken pieces into the pot.
- Meanwhile, prepare your preferred side dishes (e.g. chopped carrots, onions, peas, and corn).
- Savour the smoky, hot, and spicy flavour of the soup as you celebrate defeating the big bosses in Marvel games.