Easy Chinese Hot Pepper Chicken Recipe: Spicy & Tangy Homemade Stir-Fry
Master this easy, tangy, and spicy Chinese hot pepper chicken recipe at home. A quick stir-fry for hot pepper lovers, perfect for a weeknight meal.
What You'll Need
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil (optional)
- 2 tbsp cooking oil
- Hot peppers (e.g., Thai bird's eye or red chili), thinly sliced (amount to taste)
- 1 bell pepper, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp chili paste (optional), 1/2 cup chicken broth
- Wok or large skillet
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Small mixing bowls
- Whisk
- Spatula or stir-fry spoon
Prep time: 20 minutes. Cook time: 15 minutes. Servings: 4.
Prepare the Chicken
Pat the chicken pieces dry with paper towels. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil (if using). Mix well and let marinate for 10 minutes.
Chop Vegetables & Mix Sauce
Thinly slice the hot peppers, cut the bell pepper and onion into 1-inch pieces, and mince the garlic and ginger. In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon chili paste (optional), and 1/2 cup chicken broth. Set aside.
Stir-Fry the Chicken
Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken pieces in a single layer (work in batches if needed). Cook without moving for 2-3 minutes until browned, then stir-fry for another 3-4 minutes until cooked through. Remove chicken from the wok and set aside.
Cook Vegetables & Combine with Sauce
If needed, add a touch more oil to the wok. Add the minced garlic, ginger, and sliced hot peppers. Stir-fry for about 30 seconds until fragrant. Then add the bell pepper and onion. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Return the chicken to the wok. Pour in the sauce and stir-fry for 1-2 minutes until everything is well coated and the sauce thickens slightly.
Optional Add-In
For extra crunch and flavor, add 1/4 cup of roasted peanuts during the final minute of cooking.
Handling Hot Peppers
When handling very hot peppers, consider wearing gloves to prevent skin irritation. Avoid touching your face or eyes after handling peppers, and wash your hands thoroughly.
