Roy’s Szechuan Garlic Chicken with Eggplant & Sesame Tofu
Roy’s Szechuan Garlic Chicken with Eggplant & Sesame Tofu
Chef Roy Yamaguchi shares this wonderful recipe for Szechuan Garlic Chicken!
Ingredients
- Garlic Chicken
- 4 large boneless chicken thighs
- 2 tablespoon sesame oil
- 0.5 teaspoon fresh ginger, grated
- 2 clove garlic, finely minced
- 0.5 teaspoon garlic salt
- 1 green onion, finely chopped
- 2 egg whites
- 1.5 cup mochiko flour
- oil for deep frying
- Eggplant & Sesame Tofu
- 3 medium Japanese eggplants
- 4 tablespoon sesame oil
- 2 clove garlic, thinly sliced
- 0.5 large red bell pepper, diced
- 0.5 large yellow bell pepper, diced
- 1 cup long beans, cut into 1"pieces
- 0.5 bunch cilantro, chopped
- 1 pound choi sum, leaves only
- 0.5 cup firm tofu, diced
- 3 tablespoon sesame seeds
- Szechuan Sauce
- 4 tablespoon black bean garlic sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon garlic chili paste
- 1 teaspoon ginger
- 1 tablespoon shoyu
- 1 tablespoon sugar
- 2 green onions, finely minced
Instructions
Garlic Chicken
- Cut boneless chicken thighs into 1” pieces.
- Combine with sesame oil, ginger, garlic, garlic salt and green onions.
- Marinate chicken for 15 minutes, then drain well.
- Whip egg whites until foamy.
- Dip chicken pieces into eggs whites, then coat with mochiko flour.
- Heat oil to 350°.
- Fry chicken until crisp, about 4 minutes.
Eggplant & Tofu
- Cut eggplants in half lengthwise, then on the bias.
- Heat sesame oil in a wok.
- Add garlic and eggplant slices.
- Stir fry until garlic is brown.
- Add peppers, long beans, cilantro and choi sum.
- Stir fry for about 1 minute.
- Add Szechuan Sauce, tofu and sesame seeds.
- Toss with crispy noodles and fried garlic chips.
Szechuan Sauce
- Combine ingredients and mix well
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