Stir Fried Chicken and Chillies

    35 minutes

    This stir fried chicken dish has a great chilli flavour that comes from the fried dried chillies. We tend to not eat the chillies just suck the great flavour off then put them to the side.

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    Serves: 4 

    • Chicken
    • 750g chicken thigh fillets, cut into bite-sized pieces
    • 1 tablespoon Shaoxing rice wine
    • 1 tablespoon cornflour
    • 1 teaspoon sugar
    • 1 pinch salt and white pepper, to taste
    • 4 tablespoons vegetable oil
    • Sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon white wine vinegar
    • 1 tablespoon Shaoxing rice wine
    • 3 tablespoons chicken stock
    • 1 tablespoon sugar
    • 1 teaspoon cornflour
    • To Cook
    • 6 dried chillies
    • 1 teaspoon crushed garlic
    • 1 teaspoon grated ginger
    • 2 spring onions, diced

    Preparation:10min  ›  Cook:10min  ›  Extra time:15min marinating  ›  Ready in:35min 

    1. Chicken: In a bowl combine chicken, rice wine, cornflour, sugar, salt and white pepper to taste. Add 1 tablespoon oil. Marinate for 15 minutes.
    2. Sauce: Prepare the cooking sauce by combining soy sauce, vinegar, rice wine, chicken stock, sugar and cornflour together in a small bowl. Set aside.
    3. To Cook: In a wok, heat 1 tablespoon oil and fry the dried chillies until they are just beginning to char. Do not burn them. Discard if they get too black and start over. Remove the chillies and set aside.
    4. Add the remaining oil and fry the garlic and ginger until fragrant. Add the chicken and stir until no longer pink; about 3 minutes. Add the chillies and spring onions and stir to mix.
    5. Stir the cooking sauce and pour into the wok and stir and cook until the sauce bubbles and thickens. Serve immediately with rice.

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