Editorial sample recipeChineseintermediateHalalHigh-ProteinDairy-Free

Hunan-Style Crispy Chili Chicken Thighs

Name: Hunan-Style Crispy Chili Chicken Thighs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g Boneless skinless chicken thighs, cut into 1-inch pieces; 3 tbsp Cornstarch; 15 piece Whole dried red chilies, halved and seeds shaken out; 1 tsp Whole Sichuan peppercorns; 2 tbsp Halal soy sauce, divided; 4 clove Garlic, thinly sliced; 15 g Fresh ginger, sliced thin; 4 tbsp Vegetable oil, for shallow frying

Bite-sized crispy chicken pieces stir-fried with fragrant whole dried chilies, garlic, and Sichuan peppercorns for a fiery home-style treat.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Hunan-Style Crispy Chili Chicken Thighs

AI illustration

Technique to learn

Shallow-Fry Stir-Fry

Crisping bite-sized protein pieces in shallow hot oil before dry-tossing them with fragrant toasted spices.

Instructions

Step 1: 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.
Step 2: Heat 4 tablespoons of vegetable oil in a wok or deep skillet over high heat until hot.

Step 3: 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.

Step 4: Pour off all but 1 tablespoon of oil from the wok and reduce heat to medium-low.

Step 5: 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.

Step 6: Return crispy fried chicken to the wok and turn heat up to high.

Step 7: Drizzle remaining 1 tablespoon of soy sauce around the rim of the wok and toss rapidly for 1 minute until fragrant. Serve immediately.

Cooking tips

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.

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