Hakka Spicy Chicken Stir-Fry (客家辣子鸡)

客家辣子鸡 (Hakka Spicy Chicken Stir-Fry) is a classic dish from Hakka cuisine known for its bold flavors and spicy kick. This dish is quick and easy to make, perfect for a delicious weeknight dinner.

Hakka Spicy Chicken Stir-Fry (客家辣子鸡)

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch
  • 3 tbsp vegetable oil
  • 6-8 dried red chilies, deseeded and cut into halves
  • 3 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • 1/2 cup unsalted peanuts
  • 1 green onion, chopped for garnish

Instructions

  1. In a bowl, marinate the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Set aside for 10 minutes.
  2. Heat the vegetable oil in a wok or large skillet over high heat. Add the dried red chilies and stir-fry for 30 seconds until fragrant.
  3. Add the marinated chicken to the wok and stir-fry for 3-4 minutes until cooked through.
  4. Push the chicken to the side of the wok and add the garlic, ginger, and peanuts. Stir-fry for 1-2 minutes until aromatic.
  5. Combine everything in the wok, stir well, and cook for another 1-2 minutes.
  6. Garnish with chopped green onions and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Wok or large skillet Cutting board Knife Bowl for marinating Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Hakka Spicy Chicken Stir-Fry with steamed rice or noodles for a complete meal.

Tips & tricks

For an extra spicy kick, you can leave the seeds in the dried red chilies or add more chilies to the dish.

Cost

$12