Fish-Fragrance Sauced Chicken


Preparation info
  • Preceded by appetizers and accompanied by vegetables, perhaps one hot and one cold, this dish will serve

    3 to 4

    with rice or hot bread on the side.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

The delicious sauce that coats this chicken is not actually flavored with fish; it was originally created to go with fish—hence its name. It has become a famous sauce of Szechuan cooking.

This recipe produces light-brown shredded chicken, the mildly hot, faintly sweet and sour sauce just glazing the shreds.


  • 1 pound shredded chicken breast, velveted
  • 2 tablespoons oil



Velvet the chicken. It may be done up to an hour beforehand; cover but do not refrigerate.

Place the ginger, scallions, and garlic on a small plate. Combine the seasonings in a bowl and stir until the sugar is dissolved.


Heat a wok or large, heavy skillet over high heat until hot; a