Favourite Chinese Hot & Spicy Chicken
Chinese Hot and Spicy Chicken recipe
Yield
8 servingsPrep
35 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoon |
vegetable oil
|
|
| 1 |
scallions, spring or green onions
|
*
|
|
| 2 |
hot chili peppers
or dried |
*
|
|
| 1 | tablespoon |
ginger
shredded |
|
| 1 | tablespoon |
sherry
|
|
| 2 | tablespoon |
soy sauce, light
|
|
| 2 | pound |
whole chicken
|
|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 2 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
star anise
pepper |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 1 | each |
scallions, spring or green onions
|
*
|
| 2 | each |
hot chili peppers
or dried |
*
|
| 15 | ml |
ginger
shredded |
|
| 15 | ml |
sherry
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 907.2 | g |
whole chicken
|
|
| 118 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
star anise
pepper |
|
| 15 | ml |
cornstarch
|
|
Directions
Cut chicken into bite-sized pieces, marinate 15 to 20 minutes in ginger, sherry, soy sauce mixture.
Cut scallion and hot peppers if using fresh diagonally into 1-inch pieces. Grind anise pepper to powder.
Mix chicken broth, soy sauce, wine vinegar, sugar, salt, and pepper.
Heat oil. Add scallion, and stir-fry several times.
Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1 to 2 minutes more.
Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve.
