Fish-fragrant fried chicken (Yuxiang bakuai ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 200) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on May 17, 2021

    I have made this now four times and my family loves it. I use boneless breast of chicken, and make the fish-fragrant eggplant too, then combine them. It is so good. Only problem is the frying assembly-line required, and it messes up the kitchen. But worth it.

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