Time for our first Q&C post. Do you have any questions about the recipe before you make it? Have you already made it and have tips for others? Leave your questions and comments about Chinese Burmese Chili Chicken below.
I can’t wait to see everyone’s results next week!
- Matt
Is fish sauce supposed to smell like catfood? Not what I was expecting! Always omitted it from recipes before because I did not want to buy a whole bottle for 1 tablespoon. This is my first time using it. Thanks!
Oh wow… this is really good…
I thought the same thing but absolutely love it now. It’s that taste you can’t identify in a good chinese restaurant.
I love fish sauce, but I agree that it smells terrible. A little bit can really elevate a dish though. I’m excited to make this when I get back from vacation on Monday!
Agree that fish sauce smells weird (to my Western sensibilities) but makes a huge (positive) difference in recipes that call for it. Does anyone refrigerate their fish sauce? Label doesn’t call for it, but soy sauce does.
My bottle says not to, otherwise salt crystals may form. Though I very much want too!
I have mine in the fridge and it’s fine.
Opps, I mis-spoke. I do not put my fish sauce in the fridge, it’s my oyster sauce that is in the fridge.
I don’t refrigerate fish sauce. It’s true that refrigeration will cause salt crystals to form. I should’ve posted this earlier but my favorite brand is Viet Huong Three Crabs. Some brands try to imitate Three Crabs and have 2 crabs on their labels but it’s the Viet Huong brand that’s the best.
Thanks for the clarification, Grace. You should see me standing in the isle at the Super H grocery store staring at all of the labels. They surely must think I am crazy.
What type of chili powder is the one called for in this recipe? I have ancho chili powder and the “generic” (i.e. McCormick) stuff. Usually have more interesting chili powder that I use for Tex-Mex beef chili, but ran out.