Try This Authentic Hot and Spicy Chicken Chinese !

Ever wondered how to get that perfect crispy, fiery chicken at home? My journey with this hot and spicy chicken chinese recipe began years ago.

Friends always asked for a chicken dish that was extra crunchy. So, I decided to make my own version. I use a double-frying method at 350°F to make the chicken super crispy.

The sauce is a special mix of chilies and Sichuan peppercorns. It creates a wonderful numbing and spicy taste.

Key Takeaways

• Double-fry the chicken for extra crispiness.
• Always use high heat for the best flavor.
• Soak the dried chilies to prevent burning.

This article will show you exactly how to make this amazing dish. You will learn every step to get it right.

Quick Recipe Snapshot

Here is a quick look at the recipe details. This will help you plan your cooking time. You can see how easy and fast this delicious meal is to prepare.

Preparation Time	Cook Time	Total Time	Yield	Skill Level	Spice Level
30 Minutes	15 Minutes	45 Minutes	4 Servings	Intermediate	High

Why Hot and Spicy Chinese Chicken is a Must-Try for Dinner

This dish is an amazing choice for your evening meal. Its bold flavors and satisfying crunch make dinner exciting. It transforms a simple meal into a memorable feast for everyone to enjoy.

An Unforgettable Flavor Explosion

This dish delivers a unique taste called “ma la.” The spicy chilies provide the “la,” or heat. The Sichuan peppercorns add the “ma,” a tingly, numbing feeling. This combination creates a flavor that you will not find in other dishes. It is a true taste adventure for your palate.

The Perfect Versatile Dish

This chicken recipe is very flexible. You can serve it as the main course for dinner. It pairs wonderfully with a side of steamed rice. It also works as a great lunch option. Or, you can serve it as a fun, shareable snack when you have friends over.

A Culinary Trip to Sichuan

Eating this dish is like taking a trip to China. It is a famous and classic meal from the Sichuan region. Making this hot and spicy chinese chicken gives you a real taste of authentic Sichuan cooking. You can experience a celebrated part of Chinese food culture right in your kitchen.

How to Prepare Hot and Spicy Chinese Chicken

Making this dish is straightforward with the right steps. Below are the ingredients and instructions you will need. Following them carefully will ensure you get a delicious and authentic result.

Ingredients	Amount	Alternative
	For the Chicken Marinade
Boneless, skinless chicken thighs	2 pieces (cubed)	Chicken breast
Salt	1 tsp	Sea salt
Cornflour	3 tsp	Potato starch
White pepper	A few dashes	Black pepper
	For the Stir-Fry
Cooking oil	For frying	Peanut or canola oil
Ginger	½ thumb-sized piece (sliced)	Ginger powder (½ tsp)
Dried red chilies	15 pieces (chopped)	Red pepper flakes
Garlic	4 cloves (sliced)	Garlic powder (1 tsp)
Sichuan peppercorns	1.5 tbsp (crushed)	A mix of black pepper and coriander
Spring onion	1 stalk (cut)	Chives
Light soya sauce	2 tbsp	Tamari (gluten-free)

Step 1: Marinating the Chicken for Flavor and Tenderness

First, cut the chicken thighs into small, bite-sized cubes. Place them in a bowl. Add the salt, cornflour, and white pepper.

Mix everything together very well. Ensure every piece of chicken is coated. Cover the bowl and let it marinate in the fridge. Leave it for at least 30 minutes to absorb all the flavors.

Step 2: Achieving the Perfect Crispy Texture

Heat a generous amount of oil in a wok or deep pan. Once the oil is hot, carefully add the marinated chicken pieces.

Fry them until they are lightly golden. Do not cook them all the way through. Remove the chicken from the oil and set it aside. This first fry cooks the chicken.

The second fry will make it crispy.

Step 3: Creating the Aromatic Base

Remove most of the oil from the wok, leaving a little bit behind. Reheat the wok over high heat. Add the sliced ginger, chopped dried chilies, and sliced garlic.

Stir-fry them quickly for about 30 seconds until you can smell their aroma. Then, add the crushed Sichuan peppercorns. Continue to stir-fry for another few seconds to release their fragrance.

Step 4: Combining for the Grand Finale

Add the fried chicken back into the wok with the aromatics. Turn the heat up to high. Stir everything together quickly. Add the spring onions and light soy sauce.

Toss well to make sure the chicken is coated in the sauce. Give it one last big toss. The dish is now ready to be served hot.

Tips and Tricks for the Best Result

Here are some helpful hints to make your dish even better. These simple tips will ensure your chicken is perfectly crispy. They will also help you balance the complex flavors of the dish.

The Double-Frying Secret

For an extra crispy texture, fry the chicken twice. The first fry cooks the meat gently. Then, heat the oil to a higher temperature.

Fry the chicken again for a minute or two. This second fry creates a super crispy and golden-brown coating. This method ensures the chicken stays crunchy.

Master the Wok Heat

Using high heat is very important for this dish. A hot wok cooks the aromatics quickly. This keeps their flavors fresh and strong.

It also prevents them from becoming soggy. High heat gives the final dish that signature smoky “wok hei” flavor. So, keep your stove on a high setting.

Balance the “Ma” (Numbing) and “La” (Spicy)

You can change the spice level to your liking. If you want it spicier, add more dried chilies. If you like the numbing sensation, use more Sichuan peppercorns.

Finding the right balance between these two is key. It lets you enjoy the unique flavor profile of this famous dish.

Don’t Skip Soaking the Chilies

Soak your dried chilies in warm water for about 10 minutes. Do this before you chop and fry them. Soaking makes them softer.

It also helps prevent them from burning in the hot wok. This small step ensures you get a pleasant, spicy flavor instead of a bitter, burnt taste in your food.

Use Boneless Chicken Thighs

Boneless chicken thighs are the best choice for this recipe. Thigh meat is juicier and more flavorful than chicken breast. It does not dry out easily during the high-heat frying process.

This ensures that every bite of your chicken is tender and succulent on the inside, while remaining crispy on the outside.

How to Store and Serve Your Hot and Spicy Chinese Chicken

Proper storage and serving are key to enjoying this dish. Here are the best ways to keep your leftovers fresh. You will also find simple ideas for presenting your meal beautifully.

Storing Method

Let the chicken cool down completely before storing it. Place any leftovers in an airtight container. You can keep it in the refrigerator for up to three days. When you reheat it, the chicken might not be as crispy. You can reheat it in a pan or in the oven.

Serving Method

This dish is best served immediately after cooking. This ensures the chicken is hot and at its crispiest. Serve it on a platter with a side of steamed white rice. The rice helps to balance the intense spicy and numbing flavors. You can also garnish with extra spring onions for freshness.

Variations to Try

Feel free to experiment with this classic recipe. A few simple changes can create a new experience. Here are some ideas to customize the dish according to your personal taste.

Taming the Heat

If you prefer a milder dish, you can easily reduce the spice level. Use fewer dried red chilies in the recipe. You can also remove the seeds from the chilies before you chop them.

This will give you the flavor of the chilies without too much of the intense heat, making it enjoyable for everyone.

Adding Nuts and Seeds

For an extra layer of texture and flavor, add some nuts. Roasted peanuts are a classic addition. Toss them in at the very end of cooking.

This will keep them crunchy. You can also sprinkle some toasted sesame seeds over the top before serving. This adds a nice nutty taste.

Incorporating Vegetables

You can add some vegetables to make the dish more balanced. Sliced onions or colorful bell peppers work very well.

Add them to the wok when you are stir-frying the aromatics. They add a slight sweetness and a pleasant crunch. This makes the dish a more complete meal.

Common Mistakes, Solution and Prevention

Even simple recipes can have challenges. Knowing what to watch for can help you avoid problems. Here are some common mistakes and how to fix or prevent them for a perfect result.

Mistake #01: The Chicken Isn’t Crispy

• Solution: If the chicken is already cooked but not crispy, you can briefly refry it in very hot oil.
• Prevention: Make sure your oil is hot enough before adding the chicken. Do not put too many pieces in the pan at once. The double-frying technique is the best way to guarantee a crispy finish.

Mistake #02: The Spices Taste Burnt and Bitter

• Solution: There is no easy way to fix burnt spices. It is best to start that step over if possible.
• Prevention: Stir-fry the spices quickly over high heat. Soaking the dried chilies in water for ten minutes beforehand helps them cook without burning. Keep the ingredients moving in the wok constantly.

Mistake #03: The Dish is Too Oily

• Solution: If the final dish seems oily, you can blot the chicken pieces with a paper towel.
• Prevention: Use a thermometer to ensure your frying oil is at the right temperature (around 350°F). Hot oil cooks the outside quickly and prevents the chicken from soaking up too much grease. Drain the fried chicken on a wire rack.

Frequently Asked Questions (FAQ)

What makes Sichuan spicy chicken different from other spicy chicken dishes?
This dish has a unique “ma la” flavor. It comes from Sichuan peppercorns, which create a tingly, numbing feeling. This is combined with the heat from dried chilies, making it a complex and distinct spicy experience.

Can I use an air fryer to cook the chicken instead of deep-frying?
Yes, you can use an air fryer. The texture will be a bit different from deep-frying but still delicious. For best results, spray the chicken with a little oil before air frying until it is golden and cooked through.

What are Sichuan peppercorns, and is there a substitute?
Sichuan peppercorns are a unique spice from the Sichuan region of China. They are not actually a type of pepper. They provide a numbing sensation. If you cannot find them, you can mix black pepper and coriander, but the flavor will not be the same.

Let’s Make and Share!

Now you have all the steps to create this incredible dish. This hot and spicy chicken chinese recipe is perfect for impressing your family and friends.

It brings the authentic and bold flavors of Sichuan cuisine right to your dinner table. Do not wait to try it.

Cook this dish, enjoy the amazing taste, and be sure to share your experience in the comments below. Happy cooking!