Best Hunan Chicken Stir Fry

By No Recipes · 40 min

Ingredients

Instructions

1. Cut the chicken into bite-sized pieces and marinate in 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce and 10 grams grated ginger while you prepare the rest.
2. Whisk together 1/3 cup chicken stock, 2 tablespoons oyster sauce, 1½ tablespoons doubanjiang and ½ teaspoon potato starch to make the sauce.
3. Prepare all other ingredients by measuring and cutting them as listed.
4. Just before cooking, add 2 tablespoons potato starch to the marinated chicken and mix until evenly coated and wet-looking.
5. Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and the 4 dried chilies and fry until they stop sizzling.
6. Add the chicken in a single layer, skin side down, spread evenly. Fry without moving until browned on one side, about 1½ minutes.
7. Flip the chicken and add the 100 grams shiitake mushrooms around it. Cook about 1 minute.
8. When the chicken is browned on the second side, add 12 grams garlic and stir-fry until the mushrooms are mostly cooked, about 1 minute.
9. Add 100 grams red pepper and 100 grams mild green pepper and stir-fry about 2 minutes, until cooked but still bright in colour.
10. Stir the sauce to recombine the starch that has settled, then pour it over the chicken.
11. Add the 50 grams scallions and toss to coat everything in the sauce.
12. Drizzle over 1 tablespoon rice vinegar and toss to distribute evenly.

Summarized from No Recipes's video. Watch it for the details.

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