Hunan Chicken

Step 1

Add the sliced chicken to a medium bowl, along with the water, cornstarch, and oyster sauce. Massage with your hands until all of the liquid is absorbed. Set aside for 30 minutes to marinate.

Step 2

Stir 2 tablespoons of hot water with the granulated sugar until the sugar dissolves. Add the light soy sauce, rice vinegar, and white pepper. This is your sauce mixture. Mix until well-combined, and set aside.

Step 3

Heat your wok over high heat until it’s just starting to smoke. Spread the oil around the wok, and add the chicken in one layer (you can do this in a couple batches, depending on the size of your wok). Sear on both sides until golden brown. Adjust your heat as needed, but you’ll know you have it right when the aroma from your wok smells a bit like fried chicken! Remove the chicken from the wok and set aside.

Step 4

After searing the chicken, reduce the heat to low, and leave 2 tablespoons of the oil in the wok. Set aside any excess in a heatproof bowl. You can use this oil to stir-fry another dish, so long as you are using it right away.

Step 5

Add the ginger, and let it fry for 30-60 seconds, until lightly browned on the edges. Toss in the dried red chili peppers, cook for another 10 seconds, and then add the fermented black beans and chili oil.

Step 6

Next, add the leeks and peppers, and continue to stir-fry for another 30 seconds to 1 minute, until the leeks start to wilt and you get a nice sear on the peppers.

Step 7

Next, pour the Shaoxing wine around the perimeter of the wok, and add the garlic. Stir-fry for another 30 to 60 seconds on high heat, or until the peppers are softened but still crisp tender.

Step 8

Add the seared chicken along with any juices back to the wok, along with your prepared sauce. Maintaining high heat, stir-fry everything together for another minute, until the sauce reduces and clings to the chicken and vegetables. Serve.