Chinese · intermediate
Hunan-Style Crispy Chili Chicken Thighs
Bite-sized crispy chicken pieces stir-fried with fragrant whole dried chilies, garlic, and Sichuan peppercorns for a fiery home-style treat.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss chicken thigh pieces with 1 tablespoon of soy sauce in a bowl. Sprinkle cornstarch over chicken and toss to create a thin, light dusting.
- 02
Heat 4 tablespoons of vegetable oil in a wok or deep skillet over high heat until hot.
- 03
Add chicken pieces in a single layer and shallow fry for 5 to 6 minutes, turning once, until crust is crispy and golden brown. Transfer chicken to paper towels.
- 04
Pour off all but 1 tablespoon of oil from the wok and reduce heat to medium-low.
- 05
Add sliced garlic, sliced ginger, dried red chilies, and Sichuan peppercorns to the remaining warm oil. Stir constantly for 1 to 2 minutes until fragrant and chilies darken slightly.
- 06
Return crispy fried chicken to the wok and turn heat up to high.
- 07
Drizzle remaining 1 tablespoon of soy sauce around the rim of the wok and toss rapidly for 1 minute until fragrant. Serve immediately.
A LITTLE KITCHEN KNOW-HOW
Shallow-Fry Stir-Fry
Crisping bite-sized protein pieces in shallow hot oil before dry-tossing them with fragrant toasted spices.
Notes from the kitchen
- Shallow frying chicken thighs keeps them juicy while producing a light crisp shell without deep frying equipment.
- Toast dried chilies on low heat first to avoid scorching them into bitter ash.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
