Entree: China – Hunan – 湖南辣子鸡 ➤ Húnán làzǐ jī (Stir-fried diced chicken with abundant dried and fresh chilies in a bold Hunan style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) white pepper
- 2 tsp (6 g) cornstarch
- 4 tbsp (60 ml) vegetable oil
- 2 oz (55 g) dried small red chilies, stems removed (adjust to taste)
- 6–8 fresh red or green chilies, sliced on the diagonal (approx. 3 oz / 85 g)
- 1 medium shallot, thinly sliced — about 1/3 cup (40 g)
- 6 cloves garlic, thinly sliced — about 1.5 oz (45 g)
- 2 tbsp (12 g) fresh ginger, julienned
- 4 scallions, sliced into 1-inch (2.5 cm) lengths
- 1 tbsp (15 ml) fermented chili paste or doubanjiang (optional for depth)
- 1 tbsp (15 ml) light brown sugar
- 1 tbsp (15 ml) black rice vinegar or Chinese black vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1/4 cup (60 ml) low-sodium chicken broth or water
- 1 tsp (5 ml) toasted sesame seeds for garnish (optional)

Instructions

1. In a bowl combine chicken pieces with soy sauce, Shaoxing wine, salt, white pepper, and cornstarch; toss and let marinate 15–20 minutes.
2. Heat a large wok or heavy skillet over high heat until very hot, then add 2 tbsp (30 ml) vegetable oil. Add dried chilies and briefly fry, stirring constantly, until they darken but do not burn, about 30–45 seconds; remove and set aside.
3. Add remaining 2 tbsp (30 ml) oil to the wok, add marinated chicken in a single layer and stir-fry over high heat until golden and cooked through, 4–6 minutes. Remove chicken and set aside.
4. Return wok to heat, add shallot, garlic, and ginger; stir-fry until aromatic, 30–45 seconds. Add fresh sliced chilies and doubanjiang if using; stir 1 minute.
5. Return chicken and dried chilies to the wok. Add brown sugar, black rice vinegar, chicken broth, and sesame oil; toss to coat and reduce sauce slightly, 1–2 minutes.
6. Stir in scallions, adjust seasoning to taste, and remove from heat. Sprinkle with sesame seeds and serve immediately with steamed rice.