Hi Kristerbel! You can keep the cooked chicken in the fridge for up to 3 days. Also, store the chicken, the sauce, and the toasted nuts separately. Happy cooking!

That sounds really delicious!

So, it was actually very similar to your recipe, which I also make, except you also fry in doubanjiang and let it sit for two days before filtering and straining the oil to be clear and vibrant red. In Fuchsia’s Sichuan she calls it Red Spicy Infused Oil, 复制调和⽼油, where the addition of the doubanjiang is the “red”. It worked really well with your recipe, which was absolutely fantastic, thanks so much!

Thank you, Paola, for trying out my recipe and leaving a lovely comment (Google Translate helped me to understand it 😊)!

Do you mean the oil from a jar of Doubanjiang? That’s fine to use but the flavor would be different. My chili oil recipe uses both chili flakes and ground chili and the latter helps a lot in creating a vibrant red color.

Yes, you can prepare the dish in advance. Here are some tips to ensure the best result. 1. Make sure to keep the cooked chicken in an air-tight container/bag to prevent it from drying out in the fridge. Also, take it out at least 1 hour before serving so it comes back to room temperature. 2. You can mix the sauce in advance but make sure to leave out minced ginger and garlic. Add them before serving. 3. Assemble the chicken and sauce right before you’re ready to serve. Hope this helps and happy cooking, Kate!

I was wondering how far ahead can you make this dish (would it be ok to prepare everything 2-3 days in advance,)? Can I assemble everything an hour before serving?