Spicy Diced Chicken
A spicy and savory Zhejiang dish featuring tender, silky young chicken—diced, twice-fried, then stir-fried with chili peppers and garlic.
Ingredients
Cleaned young chicken (remove all bones, chop into 1.5 cm cubes)
1
Large red chili peppers (seeded and minced)
100 g
Garlic (cut into 1 cm diagonal slices)
15 g
Vegetable oil (about 50 g actually used)
500 g
Shaoxing wine
to taste
Yellow vinegar
to taste
Fine salt
to taste
Soy sauce
to taste
MSG
to taste
Instructions
1
Step 1
Remove all bones from the chicken and chop into 1.5 cm cubes. Place in a bowl, add soy sauce and Shaoxing wine, and mix well. Seed the red chili peppers and mince them. Cut the garlic into 1 cm diagonal slices.
2
Step 2
Heat 500 g of oil in a wok to about 70% hot. Add the chicken cubes, spread them out, and quickly remove them. When the oil is again at about 70% heat, fry the chicken briefly once more, then remove and drain.
3
Step 3
Leave 50 g of oil in the wok. Add the red chili peppers and stir-fry briefly. Add the fried chicken and toss together. Add fine salt, yellow vinegar, soy sauce, garlic, and MSG. Toss a few times and serve.
