{"id":41844,"title":"Chinese Spicy Chicken","modified":"2025-07-01T09:30:43+02:00","plain":"You + me + my recipes = one marvel that is unbelievably easy to make \ud83d\ude0d\n\n\n\nInspired 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) \ud83e\udd24 Although its flavor differs from Hainanese chicken, you can serve it on almost the same occasions\n\n\n\nThe colors are so vibrant; I love how this dish looks\n\n\n\nHow to make Chinese spicy chicken?\n\n\n\nThe method is straightforward.\n\n\n\nSlice: 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\n\n\n\n\n\n\n\nMarinate: so the flavors can soak in\n\n\n\nStir-fry: Stir-fry the chicken with the aromatics.\n\n\n\n\n\n\n\nFlash-fry: Ladle a little sizzling oil over the top to release the aromas of the extra condiments\n\n\n\n\n\n\n\nGarnish: Finish with fresh cilantro to round out all those flavors\n\n\n\nIngredients for Chinese spicy chicken\n\n\n\n\n\n\n\nShaoxing 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\n\n\n\nLight soy sauce: Light, salty soy sauce you can find in any supermarket\n\n\n\nOyster sauce: It does not taste fishy at all, yet it adds serious depth to dishes. Discover its secrets here\n\n\n\nChili flakes: I use Korean gochugaru, but feel free to reach for any chili you like (even paprika!)\n\n\n\n\n\n\tFiery Sichuan Chicken\n\t\t\n\t\tA quick, flavor-packed stir-fry with an irresistible chili kick.\t\n\t\n\t\t\t\n\t\n\t\t600 g chicken breast, thinly slicedMarinade1 tablespoon Shaoxing wine1 tablespoon light soy sauce0.5 tablespoon salt0.5 tablespoon white pepper1 tablespoon oyster sauce1 tablespoon cornstarch1 tablespoon neutral oilSpicy sauce4 cloves garlic, minced2 tablespoons red chili flakes0.5 tablespoon ground cumin1 tablespoon light soy sauce1 tablespoon oyster sauce5 tablespoons smoking-hot oil1 handful fresh cilantro\t\n\t\n\t\tCombine 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.\t\n\t\n\t\tFor paper-thin slices, freeze the chicken for 10 minutes before cutting.\n\t\n\t\n\t\tPlat principalChinoiseMa\u00efzena, Poulet, Sans sucre, Sauce huitre, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/41844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=41844"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/41844\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3028"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=41844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=41844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=41844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}