Steamed Chicken W. Spicy Oil Sauce Recipe

Prepare the chicken

Pat chicken dry with paper towels. If using thighs or breasts, slice into 1/4-inch thick pieces or thin strips against the grain so they steam quickly and remain tender.

Place the sliced chicken in a bowl. Add 1 tsp kosher salt, 1 tsp white pepper, 1 tbs Shaoxing wine, 1 tbs light soy sauce, 1 tbs cornstarch and 1 tsp vegetable oil. Mix thoroughly until each piece is lightly coated; let marinate 10–15 minutes at room temperature (or up to 30 minutes in fridge).

Prepare a steaming setup: bring 1–2 inches of water to a boil in a wok or large pot fitted with a steamer rack, or use an electric steamer. Line a heatproof plate with a thin layer of oil or a lettuce/cabbage leaf to prevent sticking.

Arrange the marinated chicken pieces on the plate in a single layer with minimal overlap so they steam evenly.

When the water is boiling, place the plate on the steamer rack, cover, and steam over medium-high heat. Steam for 8–10 minutes for thin slices (12–14 minutes for thicker pieces) until the chicken is fully cooked through and registers 165°F (74°C) in the thickest part.

Carefully remove the plate from the steamer and pour off any excess liquid from the chicken plate; tilt slightly to one side and spoon away the liquid, leaving the chicken mostly dry (this helps the sauce sit on top rather than dilute).

While the chicken is steaming, assemble the cold sauce in a heatproof bowl: add 2 tbs light soy sauce, 1 tbs black vinegar, 1 tsp granulated sugar, 1 tbsp cold water (optional), 1 tsp sesame oil, 1 tsp chili oil (optional), minced garlic, minced ginger, and the white parts of the scallions (finely sliced). Stir to combine.

Place the 2 tbs Sichuan chili flakes (reserve a pinch for garnish if you like) into a separate small heatproof bowl or measuring cup with the 4 tbs of neutral oil. Note: for a milder sauce use 1–1.5 tbs chili flakes; for spicier, increase to taste.

Heat remaining neutral oil (approximately 4 tbs) in a small saucepan over medium-high heat until just beginning to smoke and shimmering (about 350–375°F if using a thermometer). Turn off the heat and carefully pour the hot oil over the bowl with the chili flakes and oil — it should sizzle and bloom the chili, releasing aroma and color. Let sit 30 seconds.

Pour the hot infused oil (including the chili and any oil in the bowl) into the cold sauce mixture containing soy, vinegar, garlic, ginger and scallion whites. Stir thoroughly so the heat slightly softens the garlic/ginger and integrates flavors. Taste and adjust: add more soy for saltiness, vinegar for tang, or a pinch more sugar to balance.

If desired, stir in 1 tsp toasted sesame seeds and 1 tsp prepared chili oil for extra depth and color.

Spoon the spicy oil sauce evenly over the steamed chicken while the chicken is hot so it absorbs aroma and a bit of heat. Use most of the sauce but reserve a tablespoon or two for those who want extra.

Scatter the sliced scallion greens and optional cilantro over the top. If you reserved a pinch of chili flakes, sprinkle lightly for color.

Serve immediately with steamed rice. Leftovers can be refrigerated in an airtight container up to 2 days; keep sauce separate and reheat chicken gently (steam or microwave briefly) before saucing.