Roy’s Szechuan Garlic Chicken with Eggplant & Sesame Tofu

Chef Roy Yamaguchi shares this wonderful recipe for Szechuan Garlic Chicken!



Adjust Servings

Recipe CategoriesAsian Chicken


Garlic Chicken

4eachlarge boneless chicken thighs
2Tablespoonsesame oil
1⁄2Teaspoonfresh ginger, grated
2Clovegarlic, finely minced
1⁄2Teaspoongarlic salt
1stalkgreen onion, finely chopped
2eachegg whites
1 1⁄2Cupmochiko flour
 eachoil for deep frying

Eggplant & Sesame Tofu

3eachmedium Japanese eggplants
4Tablespoonsesame oil
2Clovegarlic, thinly sliced
1⁄2eachlarge red bell pepper, diced
1⁄2eachlarge yellow bell pepper, diced
1Cuplong beans, cut into 1"pieces
1⁄2Bunchcilantro, chopped
1Poundchoi sum, leaves only
1⁄2Cupfirm tofu, diced
3Tablespoonsesame seeds

Szechuan Sauce

4Tablespoonblack bean garlic sauce
2Tablespoonhoisin sauce
2Tablespoongarlic chili paste
2stalkgreen onions, finely minced


Garlic Chicken

  1. Cut boneless chicken thighs into 1” pieces.
  2. Combine with sesame oil, ginger, garlic, garlic salt and green onions.
  3. Marinate chicken for 15 minutes, then drain well.
  4. Whip egg whites until foamy.
  5. Dip chicken pieces into eggs whites, then coat with mochiko flour.
  6. Heat oil to 350°.
  7. Fry chicken until crisp, about 4 minutes.

Eggplant & Tofu

  1. Cut eggplants in half lengthwise, then on the bias.
  2. Heat sesame oil in a wok.
  3. Add garlic and eggplant slices.
  4. Stir fry until garlic is brown.
  5. Add peppers, long beans, cilantro and choi sum.
  6. Stir fry for about 1 minute.
  7. Add Szechuan Sauce, tofu and sesame seeds.
  8. Toss with crispy noodles and fried garlic chips.

Szechuan Sauce

  1. Combine ingredients and mix well


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