Diced chicken with chili is a part of Sichuan cuisine. It tastes very spicy as there is a large quantity of chilies in this dish. The heat and the oil are the key points to cooking this dish. Only stir-fry the ingredients quickly over a high heat with enough oil to keep the fresh and tender taste of the chicken.
2 boneless chicken breasts (about 400g) and 80g dried red chili peppers
Seasonings: 100g cooking oil, 1 egg, 1 teaspoon salt, 1 soupspoon soy sauce, 1soupspoon cooking wine, 2 teaspoons corn starch, 1 teaspoon white sugar, some chives, a small piece of ginger and 10g garlic
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
Clean and dice the chives. Clean and slice the ginger and garlic.
Clean the chicken breasts and dice them into cubes. Mix in the 1/2 soupspoon soy sauce, 1/2 soupspoon cooking wine, egg white and 1 teaspoon corn starch. Marinate the chicken breasts for about 15 minutes.
Clean the dried red chili peppers and cut them into small pieces.
Mix the salt, 1/2 soupspoon soy sauce, 1/2 soupspoon cooking wine, 1 teaspoon corn starch and white sugar. Stir them evenly to create the seasoning juice.
Heat some cooking oil in a wok over a high heat. Add the chicken cubes and fry them until they are golden. Drain them.
Leave some cooking oil in the wok and heat it. Add the chives, ginger and garlic pieces and stir-fry them until they are fragrant. Add the dried chili peppers and stir-fry for 30 seconds. Add the fried chicken cubes and stir-fry until the chicken cubes turn into a red color. Pour in the seasoning juice and stir-fry for a further 30 seconds.
The diced chicken with chili is finished. Serve it in a dish.