Sort ingredients
sereneosl
QR Code
Listen
PdfThaw the doubao. If it is folded, unfold it gently. Pat it dry well with paper towels so it browns instead of steaming.
Heat a thin layer of oil in a large pan over medium heat. Pan-fry the doubao on both sides until golden and lightly crisp at the edges. Remove and place on a paper towel-lined plate.
In a bowl, stir together the sesame paste and sesame oil until smooth. Add soy sauce, black vinegar, sugar, Sichuan peppercorn powder, mushroom seasoning, chili oil, and hot water. Stir until the sauce is smooth and pourable.
Taste the sauce. Add more black vinegar for brightness, sugar for balance, chili oil for heat, or Sichuan peppercorn for more numbing.
Slice the pan-fried doubao into bite-sized pieces. Arrange on a plate, pour the sauce over the top, and garnish with crushed peanuts and chopped cilantro.
For a softer, more 'poached chicken' texture, after pan-frying, briefly simmer the doubao for 2–3 minutes in ½ cup water with a splash of soy sauce and a pinch of mushroom seasoning. Then remove, slice, and sauce it.