Stir Fried Spicy Chicken

    20 minutes

    This is a wonderful Chinese stir fried chicken dish that uses fresh chillies and peppercorns to season two whole chickens.

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    Serves: 2 

    • 2 (750g) whole chickens
    • oil, as needed
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water
    • 1 tablespoon rice wine
    • 1 litre cooking oil, for frying
    • 100g fresh red chillies
    • 1/4 teaspoon peppercorns, crushed
    • 1 pinch salt
    • 2 teaspoons vinegar
    • 1 tablespoon soy sauce
    • 15g fresh garlic shoots or leaves, cut into 2.5cm pieces
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water
    • 1 teaspoon sesame oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Wash the chickens and debone. Cut the chicken meat into 2cm chunks.
    2. Combine the chicken meat, a little bit cooking oil, cornflour slurry and rice wine then mix thoroughly so the sauce coats the meat completely.
    3. Wash the fresh chillies, cut in half and remove the seeds. Cut the halves into 1cm squares.
    4. Heat a wok over high heat and add the oil. Add the chicken and stir fry for about 2 minutes. Remove with a slotted spoon and set aside.
    5. Re-heat the oil then bring the chicken back to the wok and stir-fry until golden; about 1 minute. Drain and save 4 tablespoons oil in the wok.
    6. Re-heat the oil then put in the chillies, peppercorns and salt; saute for 30 seconds until fragrant.
    7. Bring the chicken back to the wok again and stir-fry for 2 minutes.
    8. Add the vinegar, 1 tablespoon soy sauce and garlic shoots then stir fry for 30 seconds.
    9. Add the remaining cornflour slurry and stir for 1 minute. Transfer to a serving dish. Drizzle the sesame oil and serve.


    Garlic shoots or leaves can be purchased in speciality shops.

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