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

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.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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!