Sichuan Spice Chinese Restaurant in Brisbane, Queensland, Australia | Restaurant

Sichuan Spice Chinese Restaurant

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3344 5578

Address: 21 Farne St 4109 Brisbane, QLD, Australia

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Likes: 802

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• Restaurant
• Asian fusion restaurant
• Asian restaurant
• Chinese restaurant

25.01.2022 Homemade Kung Pao Chicken Ingredients: 2 boneless chicken breasts, about 6 ounces each Marinade: 1 tablespoon soy sauce... 1 teaspoon Chinese rice wine or dry sherry 2 teaspoons cold water 2 teaspoons cornstarch Sauce: 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 tablespoon black or red rice vinegar, or red wine vinegar 1 tablespoon chicken broth or water 3 teaspoons granulated sugar 1/2 tsp salt a few drops sesame oil 1 tsp cornstarch Other: 6 to 8 small dried red chili peppers, or as desired 2 garlic cloves, 1/2 cup skinless, unsalted peanuts 3 - 4 cups oil for deep-frying and stir-frying Preparation: Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot. just Like my facebook page to know more.

24.01.2022 New arrival live Barramundi, Recommended cooking: Sliced fillets in hot chili oil and Steamed whole fish

23.01.2022 Live King Crab: Cooked in two/three styles

22.01.2022 Free home made Cookies ready to serve

22.01.2022 Numbing and Spicy Common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Sichuan cuisine. Our chef only choose the top class imported Sichuan pepper.

22.01.2022 More than sufficient every year~~

22.01.2022 Coral trout is a kind of fish full of nutritions. It contains over twenty kinds of body essential trace elements, vitamins, and it has the high protein, low fat, low cholesterol characteristics Our Head Chef prepared 9 different cooking ways of the coral trout for you. The most recommended... Stir Fried with Self-restraint XO Sauce - 1 Spicy Stewed Slices in Thick Chicken Soup with Mixed Mushroom The best tasting fish!

21.01.2022 Sautéed Crab in Hot Spicy Sauce Spicy, Fresh, Crisp, Delicious taste and Rich nutrition. The spicy food lovers don't miss it!

20.01.2022 Great to have dinner with Team Compton master Steve and his family! Team Compton Training Centre Elliot Compton

19.01.2022 Next week coming new dishes: ( Braised Pork Soft Bone Rib &... Signature Dried Beef (Spicy) See more

18.01.2022 To celebrate Chinese New Year, we provide different valuable meal sets include seafood for you! Now reservation is start, free red wine or champagne for every booking! The reservation tel: (07)3344 5578

18.01.2022 Szechuan specialty food, all you can find in Sichuan Spice Restaurant Sunnybank Hills

16.01.2022 Lamb soup hot pot perfect winter!

16.01.2022 Our new dish:

15.01.2022 Yeah ==== Sichuan Spice Chinese Restaurant ... Shop 2, 21 Farne Street, Sunnybank Hills, Brisbane (07) 3344 5578 #BNTV #SpicyChallenge #Sichuan # #

14.01.2022 Kung Pao Japanese Tofu

13.01.2022 Fried Glutinous Rice Duck

13.01.2022 Salt and Pepper Chicken Gristle Sautéed Beef Dice with Green Peas ... Chinese Chive turnover Our new dishes coming soon!

12.01.2022 New arrival: has a firm textured, succulent white flesh with a distinctive sweet taste. In fact the Australian crystal crab is considered the best tasting crab of all crab species around the world. Recommend Cooking: Stir Fry with shallot and ginger or Fried with salted egg yolk.

11.01.2022 Our new dish: Frog leg

10.01.2022 Salt and Pepper Chicken Gristle Sauted Beef Dice with Green Peas ... Chinese Chive turnover Our new dishes coming soon!

09.01.2022 Classic Pork Blood in Chili Sauce Chongqing Style, Chinese name called Mao Xue Wang Pork blood cake is the one of classical Sichuan cuisine. That is choose Pork blood, , Fresh seaweed, Pork luncheon meat, Green beef omasum, bamboo shoot and so on, add to special spiced and hot red soup that is cooked for three days by beef tallow elaborately, and add to many kinds of spice, make you enjoy the perfect experience.

09.01.2022 Homemade 'Kung Pao Chicken' Ingredients: 2 boneless chicken breasts, about 6 ounces each Marinade: 1 tablespoon soy sauce... 1 teaspoon Chinese rice wine or dry sherry 2 teaspoons cold water 2 teaspoons cornstarch Sauce: 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 tablespoon black or red rice vinegar, or red wine vinegar 1 tablespoon chicken broth or water 3 teaspoons granulated sugar 1/2 tsp salt a few drops sesame oil 1 tsp cornstarch Other: 6 to 8 small dried red chili peppers, or as desired 2 garlic cloves, 1/2 cup skinless, unsalted peanuts 3 - 4 cups oil for deep-frying and stir-frying Preparation: Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot. just 'Like' my facebook page to know more.

07.01.2022 Sauted Crab in Hot Spicy Sauce Spicy, Fresh, Crisp, Delicious taste and Rich nutrition. The spicy food lovers dont miss it!

07.01.2022 Summer is coming! Here we serve Iced tortoise herb jelly for free ^_^ let's sit down and have a rest.

07.01.2022 Summer is coming! Here we serve Iced tortoise herb jelly for free ^_^ lets sit down and have a rest.

05.01.2022 Lobster sashimi

05.01.2022 Wagyu Beef Selection Our new dish: Kung Pao Wagyu beef with Roast Peanut Sauteed Wagyu Beef with Black Pepper Sacue... High Quality Wagyu Beef with Great tasty!

05.01.2022 Secret braised pork with bun - Coming soon this week!

05.01.2022 New: Hot & Spicy Chinese whole crayfish, Yummy!

04.01.2022 Sour and Spicy Beef Sliced with Eonki Mushroom

03.01.2022 Classic Pork Blood in Chili Sauce Chongqing Style, Chinese name called 'Mao Xue Wang' Pork blood cake is the one of classical Sichuan cuisine. That is choose Pork blood, , Fresh seaweed, Pork luncheon meat, Green beef omasum, bamboo shoot and so on, add to special spiced and hot red soup that is cooked for three days by beef tallow elaborately, and add to many kinds of spice, make you enjoy the perfect experience.

01.01.2022 Popular dish: Griddle Cooked Tentacles of Squid (Spicy)

01.01.2022 New dish, popular hot & spicy pot, suitable for this cold weather