Chili Chicken
Chili Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thigh, cut into bite-sized pieces
- 1 pinch salt
- 1 pinch white pepper
- 1 egg
- 1 tablespoon cornstarch, or potato starch
For the Sauce Base
- 30 g ginger, finely chopped
- 30 g garlic, finely chopped
- 10 g dried red chilies, stems removed, cut into segments
- 10 g Sichuan peppercorns
- 1 tablespoon white sesame seeds
- 1 tablespoon chili powder
For the Sauce Mixture
- 1 tablespoon sugar
- 1 tablespoon Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 100 ml water, to 150 ml
For Frying and Garnish
- 20 ml cooking oil, for stir-frying
- as needed cooking oil, for deep frying
- as needed spring onions, chopped, for garnish
Instructions
- 1
Cut 500g chicken thigh into bite-sized pieces. Place the chicken pieces in a bowl. Add a pinch of salt, a pinch of white pepper, 1 egg, and 1 tablespoon of cornstarch (or potato starch). Mix well until the chicken is evenly coated. Set aside to marinate.
⏱️ 10 min
- 2
In a small bowl, combine 30g finely chopped ginger, 30g finely chopped garlic, 10g dried red chilies (stems removed, cut into segments), 10g Sichuan peppercorns, 1 tablespoon white sesame seeds, and 1 tablespoon chili powder. Set aside.
⏱️ 5 min
- 3
In another small bowl, combine 1 tablespoon sugar, 1 tablespoon Chinese black vinegar, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce. Add 100 ml to 150 ml of water. Mix well and set aside.
⏱️ 5 min
- 4
Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat until hot (enough for deep frying). Carefully add the marinated chicken pieces to the hot oil. Deep fry until the chicken is golden brown and crispy. Remove the fried chicken from the oil and drain excess oil. Set aside.
⏱️ 10 min
- 5
Pour out most of the oil from the wok, leaving about 20 ml of cooking oil. Add the prepared sauce base mixture (ginger, garlic, dried chilies, Sichuan peppercorns, sesame seeds, chili powder) to the hot oil. Stir-fry until fragrant.
⏱️ 5 min
- 6
Add the deep-fried chicken pieces to the wok with the stir-fried aromatics. Pour the prepared sauce mixture (sugar, vinegar, soy sauce, oyster sauce, water) over the chicken and aromatics. Stir-fry quickly until the sauce thickens and coats the chicken evenly. Garnish with chopped spring onions. Serve hot.
⏱️ 5 min
Kitchen Tools
Chili Chicken
For the Chicken Marinade
- 500 g chicken thigh, cut into bite-sized pieces
- 1 pinch salt
- 1 pinch white pepper
- 1 egg
- 1 tablespoon cornstarch, or potato starch
For the Sauce Base
- 30 g ginger, finely chopped
- 30 g garlic, finely chopped
- 10 g dried red chilies, stems removed, cut into segments
- 10 g Sichuan peppercorns
- 1 tablespoon white sesame seeds
- 1 tablespoon chili powder
For the Sauce Mixture
- 1 tablespoon sugar
- 1 tablespoon Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 100 ml water, to 150 ml
For Frying and Garnish
- 20 ml cooking oil, for stir-frying
- as needed cooking oil, for deep frying
- as needed spring onions, chopped, for garnish
Instructions
- 1
Cut 500g chicken thigh into bite-sized pieces. Place the chicken pieces in a bowl. Add a pinch of salt, a pinch of white pepper, 1 egg, and 1 tablespoon of cornstarch (or potato starch). Mix well until the chicken is evenly coated. Set aside to marinate.
⏱️ 10 min - 2
In a small bowl, combine 30g finely chopped ginger, 30g finely chopped garlic, 10g dried red chilies (stems removed, cut into segments), 10g Sichuan peppercorns, 1 tablespoon white sesame seeds, and 1 tablespoon chili powder. Set aside.
⏱️ 5 min - 3
In another small bowl, combine 1 tablespoon sugar, 1 tablespoon Chinese black vinegar, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce. Add 100 ml to 150 ml of water. Mix well and set aside.
⏱️ 5 min - 4
Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat until hot (enough for deep frying). Carefully add the marinated chicken pieces to the hot oil. Deep fry until the chicken is golden brown and crispy. Remove the fried chicken from the oil and drain excess oil. Set aside.
⏱️ 10 min - 5
Pour out most of the oil from the wok, leaving about 20 ml of cooking oil. Add the prepared sauce base mixture (ginger, garlic, dried chilies, Sichuan peppercorns, sesame seeds, chili powder) to the hot oil. Stir-fry until fragrant.
⏱️ 5 min - 6
Add the deep-fried chicken pieces to the wok with the stir-fried aromatics. Pour the prepared sauce mixture (sugar, vinegar, soy sauce, oyster sauce, water) over the chicken and aromatics. Stir-fry quickly until the sauce thickens and coats the chicken evenly. Garnish with chopped spring onions. Serve hot.
⏱️ 5 min