Spicy Pulled Chicken (手撕鸡 - Shǒu sī jī)
Spicy Pulled Chicken (手撕鸡 - Shǒu sī jī)
Ingredients
For the Chicken
- 500 g chicken thighs, boneless, skin-on
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 cup water
For the Sauce
- 2 garlic, cloves, minced
- 1 inch ginger, grated
- 2 tablespoons chili oil
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorns, ground
For Garnish
- 2 spring onions, chopped
- 1/4 cucumber, julienned
Instructions
- 1
In a mixing bowl, add the chicken thighs. Season the chicken with light soy sauce, dark soy sauce, Shaoxing wine, white pepper, and salt. Mix all ingredients thoroughly with your hands to ensure the chicken is well coated. Let the chicken marinate.
⏱️ 15 min
- 2
Place a pan over medium-high heat on the stovetop. Once hot, place the marinated chicken thighs skin-side down in the pan. Sear until the skin turns golden brown and crispy. Flip the chicken thighs and cook on the other side.
⏱️ 8 min
- 3
Pour 1 cup of water into the pan with the chicken. Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer. Cook until the chicken is completely cooked through and very tender.
⏱️ 15 min
- 4
Carefully remove the cooked chicken from the pan and transfer it to a cutting board. Reserve the cooking liquid in the pan. Allow the chicken to cool slightly until it is comfortable enough to handle. Using two forks or your hands, shred the chicken meat into bite-sized strips.
⏱️ 5 min
- 5
In a separate bowl, combine the minced garlic, grated ginger, chili oil, sesame oil, sugar, and ground Sichuan peppercorns. Mix these ingredients well to form a homogeneous sauce.
⏱️ 5 min
- 6
Add the shredded chicken to the bowl containing the prepared sauce. Drizzle 2 to 3 tablespoons of the reserved chicken cooking liquid over the chicken and sauce. Toss everything together vigorously until the chicken is thoroughly and evenly coated with the spicy sauce.
⏱️ 5 min
- 7
Transfer the spicy pulled chicken mixture to a serving plate. Garnish generously with chopped spring onions and julienned cucumber. Serve immediately while warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pulled Chicken (手撕鸡 - Shǒu sī jī)
For the Chicken
- 500 g chicken thighs, boneless, skin-on
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 cup water
For the Sauce
- 2 garlic, cloves, minced
- 1 inch ginger, grated
- 2 tablespoons chili oil
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorns, ground
For Garnish
- 2 spring onions, chopped
- 1/4 cucumber, julienned
Instructions
- 1
In a mixing bowl, add the chicken thighs. Season the chicken with light soy sauce, dark soy sauce, Shaoxing wine, white pepper, and salt. Mix all ingredients thoroughly with your hands to ensure the chicken is well coated. Let the chicken marinate.
⏱️ 15 min - 2
Place a pan over medium-high heat on the stovetop. Once hot, place the marinated chicken thighs skin-side down in the pan. Sear until the skin turns golden brown and crispy. Flip the chicken thighs and cook on the other side.
⏱️ 8 min - 3
Pour 1 cup of water into the pan with the chicken. Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer. Cook until the chicken is completely cooked through and very tender.
⏱️ 15 min - 4
Carefully remove the cooked chicken from the pan and transfer it to a cutting board. Reserve the cooking liquid in the pan. Allow the chicken to cool slightly until it is comfortable enough to handle. Using two forks or your hands, shred the chicken meat into bite-sized strips.
⏱️ 5 min - 5
In a separate bowl, combine the minced garlic, grated ginger, chili oil, sesame oil, sugar, and ground Sichuan peppercorns. Mix these ingredients well to form a homogeneous sauce.
⏱️ 5 min - 6
Add the shredded chicken to the bowl containing the prepared sauce. Drizzle 2 to 3 tablespoons of the reserved chicken cooking liquid over the chicken and sauce. Toss everything together vigorously until the chicken is thoroughly and evenly coated with the spicy sauce.
⏱️ 5 min - 7
Transfer the spicy pulled chicken mixture to a serving plate. Garnish generously with chopped spring onions and julienned cucumber. Serve immediately while warm.
⏱️ 5 min