This classic Chinese-American dish delivers a punch of heat and savory flavor in every bite. Tender pieces of chicken breast are quickly blanched to retain moisture, then tossed with dried red chilies, ginger, and garlic for an aromatic kick. The sauce, a delicate balance of soy sauce, vinegar, and dry sherry, coats the chicken in a glossy, slightly sweet and tangy glaze. It’s a quick weeknight dinner that pairs perfectly with steamed rice and crisp vegetables. The combination of texturesâÂÂcrispy chili seeds, soft chicken, and aromatic aromaticsâÂÂmakes this a crowd-pleaser for any occasion.
General Chua’S Spicy Hot Chicken
Description
This classic Chinese-American dish delivers a punch of heat and savory flavor in every bite. Tender pieces of chicken breast are quickly blanched to retain moisture, then tossed with dried red chilies, ginger, and garlic for an aromatic kick. The sauce, a delicate balance of soy sauce, vinegar, and dry sherry, coats the chicken in a glossy, slightly sweet and tangy glaze. It&# 226;ÂÂs a quick weeknight dinner that pairs perfectly with steamed rice and crisp vegetables. The combination of texturesâÂÂcrispy chili seeds, soft chicken, and aromatic aromaticsâÂÂmakes this a crowd-pleaser for any occasion.Ingredients
Directions
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Pound the chicken breast slightly with a mallet to tenderize, then cut into 3/4 by 3/4 inch pieces.
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Combine the marinade ingredients (1 tbsp soy sauce, 1 tsp cornstarch) with the chicken pieces in a bowl; set aside for 10-15 minutes.
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In a small bowl, combine the sauce ingredients (1 tbsp white vinegar, 1 tbsp soy sauce, 1 tbsp dry sherry, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp cornstarch); stir thoroughly until smooth and set aside.
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Heat a wok over high heat for about 1 minute until very hot.
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Add 2 cups of vegetable oil to the wok and heat to 350 degrees Fahrenheit (177ðC).
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Carefully add the marinated chicken pieces to the hot oil and blanch for 3-4 minutes until golden brown.
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Remove the chicken from the oil and drain on paper towels, reserving the oil in the wok.
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Remove all but 2 tablespoons of the oil from the wok.
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Reheat the remaining oil on high heat, swirling the wok to coat the sides.
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Add 3 dried red chili pods (including seeds) to the hot oil and stir-fry for about 30 seconds until fragrant and slightly browned.
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Add the blanched chicken back to the wok along with the seasonings (1 green onion white part, 1/2 tsp minced fresh ginger, 1 minced garlic clove) and stir-fry for another 30 seconds.
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Pour in the prepared sauce mixture and toss quickly until the sauce thickens and coats the chicken evenly.
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Remove from heat and stir in 2 teaspoons of sesame oil.
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Transfer to a serving plate and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 71.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.4g2%
- Cholesterol 37.0mg13%
- Sodium 32.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chili pods are browned to produce the aroma, while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark, as this will impart a bitter flavor.
For a milder version, remove the seeds from the dried red chili pods before frying.
Ensure the wok is very hot before adding the chicken to prevent sticking and ensure proper browning.
Serve hot with steamed rice to balance the spicy and savory flavors.
