SPICY CHINESE TAKEOUT CHICKEN
Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
- Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
- Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
- Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
- When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
- Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.
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Ashlyn Austin
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Sheikh haider kaml Sheikh haider
[email protected]I'm not sure what went wrong, but this dish was a complete disaster. The chicken was rubbery and the sauce was too sweet. I would not recommend this recipe.
A R Akash Sorkar
[email protected]This recipe is a joke. The chicken was raw and the sauce was inedible. I would not recommend this recipe to anyone.
Tasfia Kabir
[email protected]This dish was a waste of time and money. The chicken was tough and the sauce was bland. I would not recommend this recipe.
Amir Rana
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. The sauce was also too spicy. I would not recommend this recipe.
Sharoz riaz
[email protected]This dish was a little too spicy for my taste, but I still enjoyed it. The chicken was tender and the sauce was flavorful. I would recommend this recipe to anyone who loves spicy food.
Bilal Wazir Wana
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The chicken was tender and the sauce was flavorful. I would definitely recommend this recipe.
Sunday Night Football
[email protected]This was my first time making Chinese takeout chicken and it turned out great! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Hifza Toxic
[email protected]I've made this dish several times now and it's always a hit. The chicken is always tender and juicy, and the sauce is flavorful and spicy. I love that it's a quick and easy meal to make.
ID Free Free
[email protected]This recipe was easy to follow and the chicken turned out great! The sauce was a little too spicy for me, but my husband loved it. I would definitely recommend this recipe.
A.S Dewan
[email protected]I made this dish last night and it was delicious! The chicken was so tender and juicy, and the sauce was flavorful and spicy. My husband and I both loved it. I will definitely be making this again.
Cheryl Miles
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said it was the best Chinese takeout chicken he's ever had. The chicken was tender and the sauce was flavorful. I would recommend this recipe to anyone who loves spicy food.
JANI KHOKHAR
[email protected]I'm not a huge fan of spicy food, but this dish was surprisingly mild. The chicken was cooked perfectly and the sauce was flavorful without being too hot. I would definitely recommend this recipe to anyone who is looking for a flavorful and easy-to-m
Pervaiz Khokher
[email protected]This spicy Chinese takeout chicken was a hit with my family! It was easy to make and packed with flavor. The chicken was juicy and tender, and the sauce was just the right amount of spicy. We will definitely be making this again.