Spicy Chinese Chicken

My wife and I are big fans of stir fry meals, and I would image that probably many of you are as well. I think the beauty of the stir fry is that not only are they diverse, but heck, you get to use a great wok over high heat, right? Some of my favorite stir fry meals include an array of fresh vegetables, and a great sauce to boot. With that said, I had some chicken that I had set out and as my children love a sauteed chicken dish I make served over rice, I figured I would spice things up a bit and see how they would react. Just to note, this is not overly spicy, and I would consider the recipe to have an average heat level so that many, if not all of you could serve at home.

Spicy Chinese Chicken Recipe


  • 2 tsp cornstarch
  • 1/2 cup low sodium chicken stock
  • 4 tsp pink peppercorns
  • 1/4 cup canola oil
  • 6 cloves of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1 small onion, sliced
  • 3 whole chicken breasts, boneless, skinless, cut into bite sized cubes
  • 4 whole chicken thighs, boneless, skinless, cut into bite sized cubes
  • 2 tbsp Chinese black bean chili bean paste
  • 2 tbsp soy sauce
  • 4 tbsp Chinese chili oil (or make your own)
  • 2 tbsp Shao Hsing Rice Wine
  • 1 whole dry chili pepper, optional
  • 4 whole green onions, thinly sliced
  • Cooked rice

Seems like a lot, but it really is not, and if the ingredients seem foreign to you, feel free to visit your local Asian market, or ethnic aisle at your grocery store.

Start by making your slurry. Add the chicken stock to a small mixing bowl, then whisk in the corn starch until it is nice and smooth.

To another large bowl, add the rice wine, black bean paste, chili oil, and soy sauce, and give a nice stir. Add the chicken and give it a good mix.

Chinese chicken recipe

Heat your wok on medium, to medium high heat. Toss in your pink peppercorns, and stir those around for about thirty seconds. This will release some of their oils and get nice and fragrant. After you smell them, remove them and lightly crush them in your spice grinder, or mortar and pestle, you chose.

Return the wok to a medium high heat. Add the canola oil and let it come up to temperature. Toss in the onion, garlic, ginger, and crushed pink peppercorns.  Stir  fry that for 30 seconds or so, then add the entire chicken mixture. Raise the heat, and get stir frying.

Right when the chicken begins to turn color, stir the slurry mixture one more time, then add that to the stir fry. Give a good stir. This will begin to thicken a bit and give you a really great sauce that you will love eating with the rice. If you are using a dry chili of any kind, toss that in.

Once the sauce thickens, and the chicken is cooked through, add in about half of the sliced green onions. Give that a stir, then add everything to your serving dish. Shower the top with the remaining green onions.

To serve, simply get a bowl, add some rice,  and spoon on generous amounts of the spicy Chinese chicken. You get that great garlic and ginger flavor that you would expect with a great stir fry, and then those hints of pink peppercorn,  that is balanced with the Shao Hsing rice wine. This is a good one, easy to make, and is perfect any day of the week. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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