Spicy Chinese Chicken

    1 hour 40 min

    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.

    1 person made this

    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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