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.
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
- In a bowl, marinate the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Set aside for 10 minutes.
- 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.
- Add the marinated chicken to the wok and stir-fry for 3-4 minutes until cooked through.
- Push the chicken to the side of the wok and add the garlic, ginger, and peanuts. Stir-fry for 1-2 minutes until aromatic.
- Combine everything in the wok, stir well, and cook for another 1-2 minutes.
- 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