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Grand Sichuan Au Zhou Spicy Chicken/ Recipe?

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Ate at two of NYC's Grand Sichuans (midtown and St. Marks) on a recent visit and my family enjoyed the Au Zhou Spicy Chicken.

Trying to figure out how to make it, thinking marination, velveting, then into wok with chicken and pepper pods.

Does anyone who has eaten this have any ideas for marinade, any sauce, etc.? Any help would be appreciated, but please no dismissals of home efforts at wok cookery.

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