Fried Chicken Sauce

This bold and flavorful dish is a twist on traditional fried chicken accompaniments, featuring a rich, spicy sauce loaded with umami. The combination of fermented black beans, spicy Sichuan pickles, and ground pork creates a deep, savory base that perfectly complements the firm tofu. With notes of aromatic ginger, garlic, and numbing Sichuan peppercorns, every bite is packed with complex flavors and satisfying textures. Its an excellent choice for a hearty weeknight dinner or a vibrant addition to your meal rotation. Simple to prepare with accessible ingredients, this recipe delivers restaurant-quality taste right in your home kitchen.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 416.9

Description

This bold and flavorful dish is a twist on traditional fried chicken accompaniments, featuring a rich, spicy sauce loaded with umami. The combination of fermented black beans, spicy Sichuan pickles, and ground pork creates a deep, savory base that perfectly complements the firm tofu. With notes of aromatic ginger, garlic, and numbing Sichuan peppercorns, every bite is packed with complex flavors and satisfying textures. Its an excellent choice for a hearty weeknight dinner or a vibrant addition to your meal rotation. Simple to prepare with accessible ingredients, this recipe delivers restaurant-quality taste right in your home kitchen.

Ingredients

2 Tablespoons salted black beans
1 lbs (500 g) firm tofu
2 Tablespoons oil
6 oz (170 g) ground pork
1 tablespoons Grated ginger
4 Tablespoons minced spicy Sichuan pickles (zha cai-optional)
2 Cloves garlic, minced
2 Tablespoons chili paste
4 Spring onions, thinly sliced
1/2 cups (125 ml) chicken stock
1 tablespoons Soy sauce
2 Teaspoons cornstarch, blended with 2 teaspoons water
J2 teaspoon ground Sichuan peppercorns or sansho pepper

Directions

1
Drain the tofu and place it between two plates. Top with a heavy weight and press for 10 minutes to remove excess moisture.
2
Drain any additional liquid from the pressed tofu, then dice it into bite-sized cubes and set aside.
3
Cover the salted black beans with water and soak for 10 minutes. Drain well.
4
Heat the oil in a wok over medium-high heat. Add the drained black beans and stir-fry for 1-2 minutes until fragrant.
5
Add the ground pork to the wok. Stir-fry until the meat is completely browned and cooked through, about 3 minutes.
6
Add the grated ginger, minced Sichuan pickles (if using), minced garlic, chili paste, and half of the sliced spring onions. Stir-fry for another 2 minutes.
7
Pour in the chicken stock and add the diced tofu. Stir gently to combine.
8
Bring the mixture to a simmer. Stir in the soy sauce and the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens slightly.
9
Sprinkle with the remaining spring onions and ground Sichuan peppercorns. Serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 416.9kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 2.5g13%
Cholesterol 26.7mg9%
Sodium 420.4mg18%
Total Carbohydrate 57.6g20%
Dietary Fiber 19.9g80%
Sugars 5.8g
Protein 23.6g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salted black beans (douchi) are essential for the authentic umami flavor. If you cannot find them, you can substitute with a small amount of miso paste, though the flavor profile will differ.

Pressing the tofu is a crucial step to ensure it absorbs the sauce better and has a firmer texture. If you are in a hurry, you can skip pressing, but the tofu may release more water into the sauce.

Sichuan peppercorns provide a unique numbing sensation (ma la). If you are sensitive to spice or cannot find them, you can omit them or substitute with a pinch of regular black pepper.

For a vegetarian version, simply omit the ground pork and use vegetable stock instead of chicken stock. You can also increase the amount of tofu or add mushrooms for extra heartiness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened too much.

Keywords: fried chicken sauce, spicy tofu, ground pork, szechuan, black beans, zha cai, savory, umami, stir fry, chinese style, garlic, ginger, chili paste, quick dinner, vegetarian option, flavorful

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-24/