Drool-worthy Sichuan chicken in chili oil sauce (Kou shui ji) from The Woks of Life

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Notes about this recipe

  • chawkins on May 20, 2015

    This was so good, the dressing was delicious. The only problem was I can only get skin-on bone-in chicken leg quarters with the backs attached, It took me about 1/2 hr to remove the backs and bone the legs. I also tied the legs once boned and did not increase the cooking time, so the chicken was a little bit underdone which might be fine with some people, but my husband would not touch chicken with a tinge of pink in it, so I had to microwave the cut pieces for a little bit. And her suggestion to use the leftover dressing on noodles was an excellent idea.

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