Modu Recipes

Lee Yeon-bok's Sichuan-Style Ahyang Chicken

A Sichuan-style Chinese dish featuring crispy fried chicken and crunchy vegetables stir-fried in a spicy, sweet, and tangy Ahyang sauce

🙋 Recommended for

  • ⭐ Those looking to enjoy a sophisticated Chinese-style chicken instead of regular fried or seasoned chicken
  • ⭐ Fans of balanced flavors combining spiciness, sweetness, and acidity that cut through the richness of fried food

Ingredients needed 🛒2 servings

  • chicken thigh meat 2 pieces
  • tempura flour 1 cup
  • water as needed
  • bell pepper 1/2 piece
  • paprika 1/2 piece
  • shiitake mushroom 2 pieces
  • bamboo shoot a little
  • water chestnut a little
  • green onion 1/2 bunch
  • garlic 3 cloves
  • chili oil 3 tablespoons
  • soy sauce 1 tablespoon
  • water 1 cup
  • doubanjiang 0.5 tablespoon
  • oyster sauce 1 tablespoon
  • vinegar 0.5 tablespoon
  • sugar 0.5 tablespoon
  • mirin 2 tablespoons
  • black pepper a little
  • starch slurry as needed

Recipe 🍳

  1. Mix tempura flour with water until slightly lumpy, creating a thick batter.
  2. Cut chicken thigh meat into bite-sized pieces, coat lightly in the batter, then deep-fry twice in hot oil until crispy.
  3. Dice bell pepper, paprika, shiitake mushroom, bamboo shoot, and water chestnut into bite-sized pieces. Mince green onion and garlic.
  4. Heat 3 tablespoons of chili oil in a pan, sauté minced green onion and garlic to release aroma, then add soy sauce for authentic Chinese flavor.
  5. Add prepared vegetables (bell pepper, paprika, mushroom, bamboo shoot, water chestnut) and stir-fry. Add 1 cup of water, doubanjiang, oyster sauce, vinegar, sugar, mirin, and black pepper, then bring to a boil.
  6. Once the sauce boils, gradually add starch slurry to thicken. Add the fried chicken and quickly toss to coat evenly with sauce.
  1. Coat chicken with a moist tempura batter and fry until extra crispy.
  2. Chop vegetables and water chestnuts into neat bite-sized pieces.
  3. Sauté green onion and garlic in chili oil, then add water and seasonings to create the sauce.
  4. Adjust sauce thickness with starch slurry and quickly toss in fried chicken over high heat.

Cooking tips 💡

  • When making the tempura batter, avoid mixing it too smoothly—leave small lumps so that frying creates more bubbles and results in an even crispier texture.
  • Adding water chestnuts (also known as 'water chestnuts' in Chinese cuisine) to the Ahyang sauce preserves their characteristic crunch after cooking, significantly enhancing the dish’s overall quality.

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