Entree: China – Hunan – 湘式酸辣鸡 ➤ Xiāng shì suānlà jī (Spicy and tangy stir-fried chicken in a Hunan-style hot and sour sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1/2-inch (1.2 cm) strips
- 1 tbsp (8 g) cornstarch for marinade
- 1 tsp (5 ml) light soy sauce for marinade
- 1 tsp (5 ml) Shaoxing wine for marinade
- 1 large egg white (about 30 g) for marinade
- 3 tbsp (45 ml) vegetable oil for stir-frying
- 8–10 dried red chilies, stems removed (adjust to taste)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 4 scallions, white and green parts separated and sliced on bias
- 2 tbsp (30 ml) light soy sauce (sauce)
- 1 tbsp (15 ml) dark soy sauce (for color)
- 2 tbsp (30 ml) Chinkiang black vinegar or aged rice vinegar
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) Shaoxing wine (sauce)
- 1 tbsp (12 g) sugar
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (1 g) ground white pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 tsp (5 ml) toasted sesame oil to finish (optional)

Instructions

1. Combine the chicken strips with 1 tbsp cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine, and the egg white. Mix until coated and let rest 15–20 minutes to velvet.
2. Whisk together the sauce: 2 tbsp light soy sauce, 1 tbsp dark soy, 2 tbsp Chinkiang vinegar, 1 tbsp rice vinegar, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1/2 cup chicken stock, and 1/4 tsp white pepper. Set aside.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl. Add the marinated chicken in a single layer and stir-fry until just cooked through and lightly golden, about 2–3 minutes. Remove chicken to a bowl.
4. Add the remaining 1 tbsp oil to the wok. Fry the dried chilies briefly until fragrant (be careful not to burn), then add garlic and ginger and stir-fry 20–30 seconds until aromatic.
5. Add the white parts of the scallions and pour in the prepared sauce. Bring to a rapid simmer, scraping any browned bits from the pan.
6. Return the chicken to the wok, toss to coat, and simmer 1–2 minutes. Stir in the cornstarch slurry to thicken the sauce to a glossy consistency.
7. Finish with sesame oil and the green scallion slices, toss once, and remove from heat. Serve immediately with steamed rice.