Chinese cuisine

Easy

Spicy Dry-Fried Chicken With Hot Peppers

– san jiao bian ji

The dish has a gentle chilli hotness and looks very appetizing. The hot peppers include dried chili, chaotian pepper, and Sichuan peppercorns. In this recipe, dry-fried small chunks of chicken become delightfully toasty and flavorful.

Chef Chen Yichun

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5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

10 oz. Chicken meat (about 2 chicken breasts or 3-4 thighs)
0.5 oz. Dried red chili
1 tsp. Sichuan peppercorns (to taste)
1 oz. Garlic slices
1 oz. Ginger slices
1 oz. Red and green chili (chaotian pepper)
0.5 oz. Green onion
Marinade
1 tsp. Salt
1 tbsp. Soy sauce
1 tbsp. Shaoxing wine
Sauce
1 tbsp. Soy sauce
1 tbsp. Shaoxing wine
1 tsp. Salt
1 tbsp. Sugar
1 tbsp. Sesame oil

Directions:

Step 1

Cut the chicken as evenly as possible into 2 cm (0.75-inch) chunks.

Step 2

Mix the marinade ingredients with the diced chicken in a bowl. Set aside for 20 minutes. ● Salt 1tsp / 5g ● Soy sauce 1tbsp / 15ml ● Shaoxing wine 1tbsp / 15ml

Step 3

Dice the green onion and chaotian pepper. Slice the ginger and garlic. Snip the chillies in half with a pair of scissors and discard as many seeds as possible.

Step 4

Season the wok, then add 3 tbsp of oil until smoking hot. Add the chicken and stir-fry over a high flame for 4-5 minutes, until it has lost much of its water content. Put the cooked chicken in a bowl.

Step 5

Turn the heat down to medium, add the oil, dried chillies, Sichuan peppercorn, chicken, garlic, ginger, and stir-fry until they smell wonderfully spicy. Add the chaotian pepper, soy sauce, Shaoxing wine, salt, sugar, green onions, sesame oil, and keep stirring over a medium heat until the chicken is dry, toasty and fragrant.

Step 6

Enjoy!

Final Notes

You can use bone-in chicken instead. Add a bit of sugar for seasoning can make the dish more savory, spicy without burning sensation, and you don’t taste the sweetness.