Hot and Spicy Chicken

    18 min

    This is a classic Hunan chicken dish. Chunks of chicken and garlic shoots are stir-fried together in a hot and spicy sauce. Enjoy with freshly cooked rice.

    3 people made this

    Makes: 2 - 4 servings

    • 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 Sichuan peppercorn, crushed
    • 1 pinch salt
    • 2 teaspoons vinegar
    • 1 tablespoon soy sauce
    • 15g fresh garlic shoots or leaves, cut into 2.5cm pieces
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water
    • 1 teaspoon sesame oil

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Wash the chickens and debone. Cut the chicken meat into 2cm chunks. Combine the chicken meat, a little bit cooking oil, corn flour slurry, rice wine and mix thoroughly, so the sauce coats the meat completely.
    2. Wash the dried chillies, cut in half and remove the seeds. Cut the halves into 1cm squares.
    3. Heat a wok over high heat, add the oil and heat to 170 degrees C. Add the chicken and stir-fry for about 2 minutes. Remove with a slotted spoon and set aside.
    4. Re-heat the oil to 170 degrees C. Bring the chicken back to the wok and stir-fry until golden, about 1 minute. Drain and save 4 tablespoons oil in the wok.
    5. Re-heat the oil to 150 degrees C. Put in the chillies, peppercorns and salt, saute for 30 seconds until fragrant. Bring the chicken back to the wok again and stir-fry for 2 minutes.
    6. Add the vinegar, 1 tablespoon soy sauce, garlic shoots, MSG and stir-fry for 30 seconds. 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 markets.

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