You + me + my recipes = one marvel that is unbelievably easy to make 😍
Inspired by Chinese cuisine, this recipe needs only a quick stir-fry, then a round of “quick frying” (the same technique used for chili oil), and voila, the dish is ready to hit the table (or chill in the fridge for a tasty salad tomorrow) 🤤 Although its flavor differs from Hainanese chicken, you can serve it on almost the same occasions
How to make Chinese spicy chicken?
The method is straightforward.
Slice: Cut the chicken into slices as thin as possible. Pop it in the freezer for 10 min first so it firms up and slices cleanly
Marinate: so the flavors can soak in
Stir-fry: Stir-fry the chicken with the aromatics.
Flash-fry: Ladle a little sizzling oil over the top to release the aromas of the extra condiments
Garnish: Finish with fresh cilantro to round out all those flavors
Ingredients for Chinese spicy chicken
Shaoxing wine: Chinese cooking wine with extraordinary depth (do not pour yourself a glass; it shines in the pan, not the cup). You can replace it though
Light soy sauce: Light, salty soy sauce you can find in any supermarket
Oyster sauce: It does not taste fishy at all, yet it adds serious depth to dishes. Discover its secrets here
Chili flakes: I use Korean gochugaru, but feel free to reach for any chili you like (even paprika!)
Fiery Sichuan Chicken
Ingredients
- 600 g chicken breast, thinly sliced
Marinade
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 0.5 tablespoon salt
- 0.5 tablespoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
Spicy sauce
- 4 cloves garlic, minced
- 2 tablespoons red chili flakes
- 0.5 tablespoon ground cumin
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 5 tablespoons smoking-hot oil
- 1 handful fresh cilantro
Instructions
- Combine the chicken with all the marinade ingredients and let it stand for 20 minutes.
- Stir-fry the chicken over medium-high heat until just cooked through.
- Transfer the hot chicken to a serving bowl, then add the remaining spicy-sauce ingredients on top, except the oil and cilantro.
- Carefully pour the smoking-hot oil over the aromatics to release their fragrance.
- Scatter with cilantro, toss to coat, and serve immediately.
