Spicy Chinese Chicken

Spicy Chinese Chicken


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About this recipe: Half a young chicken is marinated, then pan-seared and simmered with a hot and spicy chilli sauce. Enjoy with freshly cooked rice, if desired.


Serves: 1 - 2

  • 1/2 (600g) young chicken, cleaned
  • 3 tablespoons rice wine
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vegetable oil
  • 100g green chillies, seeded and cut into 4cm lengths
  • 1 pinch salt
  • 100ml vegetable oil
  • water, as needed

Prep:30min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hr40min 

  1. Chop the chicken into 5cm lengths and place in a bowl. Add the rice wine, salt, sugar and cornflour. Mix well and marinate for about 30 minutes.
  2. Heat 1 teaspoon oil in a wok over high heat. Stir-fry the chillies and pinch of salt for 5 minutes or until just soft. Set aside.
  3. Add 100ml oil to the wok and heat until hot. Stir-fry the chicken until light pink in colour. Add a little bit of water and stir. Cover and simmer for 25 minutes or until the chicken meat is cooked through.
  4. Add the green chillies and stir thoroughly. Transfer to a dish and serve.

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