Spicy Stir-Fried Chicken Dices

Name: Spicy Stir-Fried Chicken Dices
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: Chinese
Ingredients: 500 g Chicken (boneless, skinless, silverskin removed, cut into 5mm cubes); 25 g Scallion (cut into segments); 750 g (75 g actual usage) Soybean oil (for frying chicken); 25 g Ginger (peeled, minced); 5 g Garlic (minced); 25 g Cooking wine (used in stages, 10 g for marinating, 15 g for sauce); 50 ml Chicken stock (for sauce); 6 g Salt (1.5 g for marinating, 4 g for sauce); 5 g Vinegar (for sauce); 2 Egg whites (for marinating); 10 g Sugar (for sauce); 50 g Chili oil (added at the end); 5 g MSG (2.5 g for marinating, rest for sauce); 25 g Cornstarch (15 g for marinating, 10 g for sauce)

Korean-style spicy stir-fried diced chicken with a vibrant red color, tender chicken, and a pleasantly spicy flavor.

2h 40m

Easy

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Ingredients

Chicken (boneless, skinless, silverskin removed, cut into 5mm cubes) 500 g

Scallion (cut into segments) 25 g

Soybean oil (for frying chicken) 750 g (75 g actual usage)

Ginger (peeled, minced) 25 g

Garlic (minced) 5 g

Cooking wine (used in stages, 10 g for marinating, 15 g for sauce) 25 g

Chicken stock (for sauce) 50 ml

Salt (1.5 g for marinating, 4 g for sauce) 6 g

Vinegar (for sauce) 5 g

Egg whites (for marinating) 2

Sugar (for sauce) 10 g

Chili oil (added at the end) 50 g

MSG (2.5 g for marinating, rest for sauce) 5 g

Cornstarch (15 g for marinating, 10 g for sauce) 25 g

Instructions

Preparing the Chicken

Remove the bones, skin, and silverskin from the chicken. Soak in clean water for 2 hours, then drain, rinse, and cut into 5mm cubes.

Marinating the Chicken

Place the chicken cubes in a porcelain bowl. Add 10 g cooking wine, 1.5 g salt, 2.5 g MSG, and 15 g cornstarch. Mix by hand and marinate for 20 minutes to let the flavors develop.

Preparing the Sauce

Combine 15 g cooking wine, chicken stock, 4 g salt, sugar, vinegar, MSG, and 10 g cornstarch in a bowl. Stir well to make a starchy sauce.

Stir-Frying the Chicken

Heat a wok and add the soybean oil. When the oil reaches about 60% hot (around 150°C / 300°F), add the chicken cubes and use a ladle to spread them out. Remove and drain, then pour the remaining oil into an oil container.

Final Stir-Fry

Leave a small amount of oil in the wok and heat. Add the scallion segments, minced ginger, and minced garlic, then stir-fry until fragrant. Add the fried chicken cubes, pour in the sauce and stir-fry a few times, then add the chili oil and toss until evenly coated. Serve.