Greetings from Taipei!
It’s annual vacation time again when we take our son home to Malaysia to visit family. This time, we decided to stop over in Taipei for a couple of days to visit an old friend to have fun and, of course, eat.
Many years ago, when I first came to Taipei, I instantly fell in love with its food—the famous Taiwanese pineapple tarts, simple breakfast of scallion oil noodles, freshly made soy milk, salt and pepper chicken, street food, as well as the many hot stir-fry restaurants with cheap and delicious food.
I love Taiwanese 3-cup chicken, 3-cup squid, Taiwanese braised pork belly, as well as other delicacies, such as this spicy chicken stir-fry, or 辣子鸡丁.
Right before my vacation, I cooked up a storm in my test kitchen, many of them Taiwanese recipes, knowing that we will be here.
This recipe is adapted from my friend’s Taiwanese cookbook. I am excited at the thought that I will be trying this spicy chicken stir-fry while we are here in Taipei.
If you want to experience how this dish tastes and add a little bit of Taiwanese flavors to your dining table, please do attempt this spicy chicken stir-fry (辣子鸡丁) recipe at home.
It goes very well with steamed rice and the tint of spiciness from the Sichuan spicy bean sauce adds great flavors and nuance to this appetizing dish. Enjoy!
This Recipe Goes Well with:
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- Blue Apron Stir-Fry Chicken with Udon
- Spicy Teriyaki Chicken Stir-Fry
- Stir-fry Asparagus with Shrimp
Spicy Chicken Stir-fry Recipe (辣子鸡丁)
Spicy chicken stir-fry, Taiwanese style or辣子鸡丁. Easy chicken stir-fry with spicy bean sauce. Easy spicy chicken stir-fry recipe.
Ingredients
- 1 lb chicken, cut into small cubes
- 3 tablespoons cooking oil
- 2 cloves garlic, sliced thinly
- 8 slices ginger
- 2 scallions, trim and cut into 1-1/2 inch lengths
- 2 red chilies, seeded and finely sliced
Marinade:
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
Sauce:
- 2 tablespoons Sichuan soy-bean paste with chili ("douban jiang")
- 1 tablespoon sugar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
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Marinate the Chicken cubes for 15 minutes.
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Mix the Sauce ingredients in a small bowl and set aside.
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Heat up a wok with 2 tablespoons cooking oil and stir-fry the marinated chicken until they are 80% cooked or the surface turns white. Transfer out and set aside.
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Clean the wok and add in the remaining 1 tablespoon of Oil. When the oil is fully heated, add the garlic and ginger until aromatic.
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Add the Sauce and stir for a few times, adding the chicken back into the wok.
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Stir continuously until the chicken meat is nicely coated with the Sauce.
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Add the scallion and chili, stir evenly. Dish out and serve with steam rice.
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Phyllis
Hope one day you will get the chance to taste the Sichuan 辣子鸡丁, it’s very different from the Taiwanese version. I ate it when living in Beijing. Now I am living in Taipei and miss the Sichuan lazijiding very much.
Rasa Malaysia
I know the Sichuan Lazijiding, must better. :)
robert sakara
great recipe keep up the good work
Lynn
Bee – I have just discovered your website and I am so happy I did. My mom is from Penang, my dad from Labuan. Your recipes remind me of home cooking. Thank you so much for a great resource!! Lynn
Liz
Thank you for nice simple recipe.
Sheng
You left the amount of how much shaoxing wine to put in for the marinade. I really want to make this!
Rasa Malaysia
1/2 tablespoon, sorry.