Chinese cuisine

Easy

Easy Sichuan Spicy Chicken Stir Fry

Name: Easy Sichuan Spicy Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Chicken Drumsticks; 1 tsp. Salt; 1 count Egg White; 1 tbsp. Cornstarch; 2 tbsp. Peanut Or Vegetable Oil; 0.5 oz. Garlic, Crushed; 0.5 oz. Green Onion, Cut Into 1 Inch Pieces; 2 oz. Winter Bamboo Shoot, Cut Into 1/2 Inch Cubes; 1 oz. Red Chili Pepper, Cut Into 1/2 Inch Pieces; 1 oz. Green Chili Pepper, Cut Into 1/2 Inch Pieces; 0.5 oz. Dried Red Chili, Cut Into 1/2 Inch Pieces; 1 tbsp. Cooking Wine; 0.5 tbsp. Oyster Sauce; 2 tbsp. Water; 1 tsp. Brown Sugar; 0.5 tbsp. Chili Oil; 1 oz. Peanut

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Tasty chicken pieces stir-fried with generous amount of dried chillies and chili pepper, this Sichuan Spicy Chicken Stir Fry is the perfect combination of spicy, savory and sweet.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

6 SERVING

Ingredients:

10 oz. Chicken Drumsticks
1 tsp. Salt
1 count Egg White
1 tbsp. Cornstarch
2 tbsp. Peanut Or Vegetable Oil
0.5 oz. Garlic, Crushed
0.5 oz. Green Onion, Cut Into 1 Inch Pieces
2 oz. Winter Bamboo Shoot, Cut Into 1/2 Inch Cubes
1 oz. Red Chili Pepper, Cut Into 1/2 Inch Pieces
1 oz. Green Chili Pepper, Cut Into 1/2 Inch Pieces
0.5 oz. Dried Red Chili, Cut Into 1/2 Inch Pieces
1 tbsp. Cooking Wine
0.5 tbsp. Oyster Sauce
2 tbsp. Water
1 tsp. Brown Sugar
0.5 tbsp. Chili Oil
1 oz. Peanut

Directions:

Step 1

Debone the drumsticks. Cut the chicken into short, thin cubes.

Step 2

Marinate: in a medium bowl, add chicken cubes, salt, egg white, and cornstarch. Mix well and set aside.

Step 3

In a large wok, heat the oil and add the chicken until it is 50% done. Drain the oil and set aside.

Step 4

Heat oil to 350-400°F/220-250°C and add the chicken again the deep fry for 10~15 second. Drain and set aside. Tips: high heat sears the meat and seals in juices.

Step 5

Heat 1 tablespoon of the oil in a wok over medium-high heat. Add the garlic, chillies and stir-fry for 30 seconds, until aromatic but without browning.

Step 6

Increase the heat to high, add the cooking wine, bamboo shoot, green onions, chicken cubes and stir-fry until lightly browned and just cooked through.

Step 7

Add the oyster sauce, water, shaoxing cooking wine, sugar and Peanut to the wok with the chicken and stir-fry for another 1 minute or until heated through.

Step 8

Enjoy!