The Sichuan "strange flavor" flavor profile might have a kind of curious name - it's just as odd sounding in Chinese as it is in English - but it's an awesome part of Sichuan cuisine. I've heard that this particular dish is sometimes mistranslated as "Bang Bang Chicken" in the West (Bang Bang chicken is a totally different dish), but I'm glad it's crossed the Pacific regardless.So right... how we'd sub in that hongyou. Take two tablespoons of peanut oil – or rapeseed oil, preferably – and heat it up til almost smoking (~210), then shut off the heat. Wait a touch until it gets down to ~150C and spoon in 2 tbsp of Laoganma, trying to get mostly crisps. Give it a mix, then drizzle in one tablespoon of the oil in Laoganma into the mixture. It's not hongyou for sure, but it could do the just in this dish.Written recipe is over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/c5oo7k/recipe_sichuan_strange_flavor_chicken_%E6%80%AA%E5%91%B3%E9%B8%A1%E4%B8%9D/And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
