Mom’s Signature Drunken Chicken
"I have a thing about reserve-engineering restaurant recipes. Recipes like this, this and this get requested repeatedly in my family. Guess who does the same thing? My mother. Inspired by a well-known Szechuan spicy chicken appetizer called Kou Shui Ji (口水鸡), my mom reverse-engineered the sauce and add a little her own twist to it. Ever since then, the drunken chicken recipe has become her signature. What I love the most about this recipe is that the sauce is so divine that it’ll turn any cooked chicken or leftover chicken into a mouthwatering dish. And it only calls for 5 ingredients including the hot chili oil that we use in the Mapo Tofu (vegan and non-vegan) and Spicy Chinese Noodles."
Serves6 People
Preparation Time10 min
Cooking Time10 min
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 6 cloves garlic, minced
- 1 tablespoon hot chili oil (with some pepper solids if desired)
- 2 pounds cooked chicken (leftover chicken or rotisserie chicken works as well)
- Fresh cilantro and chopped toasted peanut (optional) for garnishing
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In a small bowl, combine soy sauce, balsamic vinegar and brown sugar. Stir constantly until the sugar is dissolved. Add minced garlic and hot chili oil. Feel free to scoop up some peppers from the bottom if you'd like to add some heat to the sauce. (The oil brings an amazing aroma, it's not really spicy.) Mix the sauce well.
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In a large plate, arrange chicken pieces. Pour the sauce onto the chicken and garnish with cilantro. Enjoy the drunken chicken!