Spicy Stir-fried Chicken
Spicy Stir-fried Chicken
Ingredients
For the Chicken
- 500 g chicken thigh, cut into small pieces
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
- 1 egg white
- 2 tablespoons starch
- 2 tablespoons water
For the Sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1 teaspoon starch
- 1 teaspoon sesame oil
Other Ingredients
- 1 tablespoon cooking oil, for frying chicken
- 10-15 dried chilies
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, chopped
- 1 inch ginger, sliced
- 2 green onions, chopped into segments
- 1 tablespoon hot pot seasoning
- 1 tablespoon cooking oil, for stir-frying spices
- 1 teaspoon sesame oil, for garnish
Instructions
- 1
Cut the 500g chicken thigh into small, bite-sized pieces. Place the chicken pieces in a medium-sized bowl.
⏱️ 5 min
- 2
Add 1 tablespoon of cooking wine, 1/2 teaspoon of salt, 1 egg white, 2 tablespoons of starch, and 2 tablespoons of water to the chicken in the bowl. Mix thoroughly until all ingredients are well combined and the chicken pieces are evenly coated.
⏱️ 5 min
- 3
In a separate small bowl, combine 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of water, 1/2 teaspoon of salt, 1/2 teaspoon of chicken powder, 1 teaspoon of starch, and 1 teaspoon of sesame oil. Whisk until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min
- 4
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Stir-fry the chicken until it is cooked through, golden brown, and slightly crispy. Remove the cooked chicken from the wok and set it aside on a plate.
⏱️ 7 min
- 5
While the chicken is cooking or cooling, chop 2 cloves of garlic, slice 1 inch of ginger, and chop 2 green onions into 1-inch segments.
⏱️ 3 min
- 6
In the same wok (add a little more cooking oil, about 1 tablespoon, if needed), add 10-15 dried chilies and 1 tablespoon of Sichuan peppercorns. Stir-fry over medium heat until they become fragrant, about 1-2 minutes, being careful not to burn them.
⏱️ 2 min
- 7
Add the chopped garlic, sliced ginger, and green onion segments to the wok with the chilies and peppercorns. Stir-fry briefly for about 30 seconds until aromatic. Then, add 1 tablespoon of hot pot seasoning and stir-fry to combine all the aromatics and spices.
⏱️ 1 min
- 8
Return the cooked chicken to the wok with the stir-fried spices and aromatics. Stir-fry everything together for about 1 minute to ensure the flavors meld. Pour the prepared sauce over the chicken and continue to stir-fry until the sauce thickens and evenly coats all the chicken pieces.
⏱️ 2 min
- 9
Transfer the spicy stir-fried chicken to a serving bowl or platter. Drizzle with 1 teaspoon of sesame oil for garnish just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Stir-fried Chicken
For the Chicken
- 500 g chicken thigh, cut into small pieces
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
- 1 egg white
- 2 tablespoons starch
- 2 tablespoons water
For the Sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1 teaspoon starch
- 1 teaspoon sesame oil
Other Ingredients
- 1 tablespoon cooking oil, for frying chicken
- 10-15 dried chilies
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, chopped
- 1 inch ginger, sliced
- 2 green onions, chopped into segments
- 1 tablespoon hot pot seasoning
- 1 tablespoon cooking oil, for stir-frying spices
- 1 teaspoon sesame oil, for garnish
Instructions
- 1
Cut the 500g chicken thigh into small, bite-sized pieces. Place the chicken pieces in a medium-sized bowl.
⏱️ 5 min - 2
Add 1 tablespoon of cooking wine, 1/2 teaspoon of salt, 1 egg white, 2 tablespoons of starch, and 2 tablespoons of water to the chicken in the bowl. Mix thoroughly until all ingredients are well combined and the chicken pieces are evenly coated.
⏱️ 5 min - 3
In a separate small bowl, combine 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of water, 1/2 teaspoon of salt, 1/2 teaspoon of chicken powder, 1 teaspoon of starch, and 1 teaspoon of sesame oil. Whisk until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min - 4
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Stir-fry the chicken until it is cooked through, golden brown, and slightly crispy. Remove the cooked chicken from the wok and set it aside on a plate.
⏱️ 7 min - 5
While the chicken is cooking or cooling, chop 2 cloves of garlic, slice 1 inch of ginger, and chop 2 green onions into 1-inch segments.
⏱️ 3 min - 6
In the same wok (add a little more cooking oil, about 1 tablespoon, if needed), add 10-15 dried chilies and 1 tablespoon of Sichuan peppercorns. Stir-fry over medium heat until they become fragrant, about 1-2 minutes, being careful not to burn them.
⏱️ 2 min - 7
Add the chopped garlic, sliced ginger, and green onion segments to the wok with the chilies and peppercorns. Stir-fry briefly for about 30 seconds until aromatic. Then, add 1 tablespoon of hot pot seasoning and stir-fry to combine all the aromatics and spices.
⏱️ 1 min - 8
Return the cooked chicken to the wok with the stir-fried spices and aromatics. Stir-fry everything together for about 1 minute to ensure the flavors meld. Pour the prepared sauce over the chicken and continue to stir-fry until the sauce thickens and evenly coats all the chicken pieces.
⏱️ 2 min - 9
Transfer the spicy stir-fried chicken to a serving bowl or platter. Drizzle with 1 teaspoon of sesame oil for garnish just before serving.
⏱️ 1 min