Hot Spiced Chicken

This Hot Spiced Chicken offers a bold, aromatic experience inspired by classic Chinese home cooking. Tender chicken pieces are first browned to lock in juices, then simmered in a savory broth infused with dried red chile, fresh ginger, and dark soy sauce. The addition of Sichuan peppercorns provides a unique, tingling warmth that complements the heat of the chile bean sauce. The result is a dish with a glossy, flavorful coating and meat that falls off the bone. Perfect for weeknight dinners or as a substantial appetizer for gatherings, this recipe balances spicy, salty, and savory notes beautifully. Serve it over steamed rice to soak up the delicious sauce.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 271.3

Description

This Hot Spiced Chicken offers a bold, aromatic experience inspired by classic Chinese home cooking. Tender chicken pieces are first browned to lock in juices, then simmered in a savory broth infused with dried red chile, fresh ginger, and dark soy sauce. The addition of Sichuan peppercorns provides a unique, tingling warmth that complements the heat of the chile bean sauce. The result is a dish with a glossy, flavorful coating and meat that falls off the bone. Perfect for weeknight dinners or as a substantial appetizer for gatherings, this recipe balances spicy, salty, and savory notes beautifully. Serve it over steamed rice to soak up the delicious sauce.

Ingredients

1 pound Chicken pieces

Directions

1
Rub the chicken pieces with salt and let them sit for 30 minutes to enhance flavor and texture.
2
Cut the scallions into 2-inch pieces.
3
Heat 2/3 cup of oil in a wok or large skillet over medium heat.
4
Add the dried red chile to the oil to infuse flavor; turn the heat down when the chile turns black.
5
Slowly brown the chicken pieces in the oil, a few at a time, skin-side down until golden.
6
Turn the chicken pieces over and brown the other side until cooked through.
7
Remove the chicken and drain on paper towels.
8
Discard the used oil and clean the wok or skillet.
9
Heat 1 teaspoon of fresh oil in the clean wok over medium heat.
10
Fry the scallions, finely chopped ginger, and chili bean sauce (or chili powder) for a few seconds, ensuring the heat is not too high to avoid burning.
11
Add the chicken stock, Sichuan peppercorns, sugar, and dark soy sauce to the wok.
12
Reduce the heat to low and return the chicken pieces to the wok.
13
Cover and simmer, turning the chicken pieces occasionally, for 20 to 30 minutes until tender and coated in sauce.
14
Remove any surface fat from the sauce before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 271.3kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 3.7g19%
Cholesterol 101.0mg34%
Sodium 93.1mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* 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

Use wings or thighs for the best flavor and texture.

If you cannot find chili bean sauce, substitute with 1/2 teaspoon of chili powder and a dash of hoisin sauce for depth.

Sichuan peppercorns are optional but recommended for the authentic numbing spice characteristic of this dish.

You may remove the dried chile after infusing the oil if you prefer less heat, or leave it in as traditionally done.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore sauce consistency.

Keywords: chicken, chinese, spicy, simmered, soy sauce, ginger, sichuan peppercorn, dried chile, dinner, aromatic, homemade, tender, scallion, chili bean sauce, wok

Read it online: https://www.chefs-mate.com/recipe/hot-spiced-chicken/