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Smoky Hot Chicken Stir-Fried With Dried Red Chillies and Green G

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“I saw Kylie Kwong make this tonight on her My China program tonight, so I went looking for the recipe so I can make it soon”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
  2. Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
  3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
  4. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
  5. Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.

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