Recipe by Dan
"I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!"
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dark soy sauce
boneless skinless chicken thighs, cut into chunks
minced fresh ginger root
crumbled dried red chile pepper
green onions, chopped
hot bean sauce
We thought this was really yum Dan! I used lite soy sauce and because I didn't have black vinegar, I used rice vinegar instead. This is a keeper and thank you so much!
This is one of the yummiest Chinese dish I have had from here!! Thank you so much for a great tasting recipe. I doubled the recipe and used Szechuan peppercorns instead because we enjoy them more than regular peppercorns in Chinese food. This is definitely a keeper!
This came together really fast which is nice. We like spicy and I thought this would be spicer than it was. I served this Jasmine rice and some stir fried veggies.
This is delicious. I would recommend leaving out the peppercorns though as they are too strong when you bite down on them. When making it a second time I replaced it with about a third of a teaspoon ground black pepper. I also left out the salt as soy sauce is salty enough. This was quick and easy, I will definitely make again!
We loved it!
loved this receipe, one rater said they had no black vinegar, it doesn't call for this, it calls for rice vinegar, in case this helps the other rater, thanx dan will make this again
I baked some chicken thighs yesterday, coated in egg/flour poultry seasoning. I decided to cut them up, and do his recipe. It was delicious! I will definitely do tis a lot. Really great! I was afraid it might be TOO spicy, but it was wonderful. Kudos!
This recipe was edited before they put it on the site. They missed out preparing the the peppercorns. Try toasting them in a dry pan for a minute or so. They'll start to pop around in the pan. Then grind them in a pestle and mortar. It really brings out the flavour of the peppercorns.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
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