Chinese🥩 Meat

Shandong Stir-Fried Chicken

Name: Shandong Stir-Fried Chicken
Total time: 30 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 50 g young ginger, thinly sliced; 1 garlic bulb, cloves peeled and left whole; 8 dried chillies, soaked and deseeded; 1 star anise; 1 tsp Sichuan red peppercorns; 1 tsp Sichuan green peppercorns; 1 kg chicken, cut into bite-sized pieces; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 2 tbsp light soy sauce; 1 tbsp fermented soy beans (tauchu), lightly crushed; 1–1.5 tbsp premium dark soy sauce; 1 tsp sugar; 3 fresh red chillies, deseeded and halved; 3 fresh green chillies, halved; 5 spring onions (scallions), trimmed and cut into lengths; ~1-1.5 cups hot water, enough to cover the chicken (after searing); ~3-4 tbsp cooking oil

⏱ 30 min🍽 Serves 5

This authentic Shandong stir-fried chicken requires no marinating and comes together in under 30 minutes. Chicken is seared with aromatic spices—Sichuan peppercorns, garlic, and dried chillies—delivering the dish's signature three S's: savoury, sweet, and spicy. It's aromatic, slightly numbing, and best enjoyed with steaming rice.

Adapted from a video by Spice N' Pans

No Marinating! Shandong Chicken in under 30 Mins! 山东炒鸡 Chinese Stir Fried / Braised Chicken Recipe

Watch on YouTube

Ingredients

young ginger, thinly sliced50 g
garlic bulb, cloves peeled and left whole1
dried chillies, soaked and deseeded8
star anise1
Sichuan red peppercorns1 tsp
Sichuan green peppercorns1 tsp
chicken, cut into bite-sized pieces1 kg
oyster sauce1 tbsp
hoisin sauce1 tbsp
light soy sauce

Steps

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1
Heat a wok on medium-low, add a good amount of oil, then add thinly sliced young ginger and whole garlic cloves. Fry gently for 2–3 minutes until the edges begin to brown and the oil becomes fragrant.
2
Reduce heat to low, add the rehydrated deseeded dried chillies, star anise, and both red and green Sichuan peppercorns. Fry gently for 1–2 minutes, allowing the fragrance to develop without burning the spices.
3
Increase heat to medium and add the cut chicken (about 1 kg, washed before cutting). Spread it out and let it cook undisturbed for 2 minutes to brown, then flip and cook the other side for another 2 minutes to remove excess moisture.
4
Mix the chicken well to coat it evenly in the fragrant oil, then add oyster sauce, hoisin sauce, and light soy sauce. Stir everything together until well combined.
5
Pour in hot water to just cover the chicken and add the fermented soy beans, lightly crushing them with the back of a spoon to release flavor. Mix well.
6
Cover the wok with a lid and braise on medium heat for 13–15 minutes.
7
Uncover the wok, add dark soy sauce to deepen the color, taste to check the seasoning, then add sugar.
8
Add the fresh red and green chillies and the stems of 5 spring onion pieces. Mix well, then add the remaining spring onion greens, turn off the heat, and give a final stir.

Shandong Stir-Fried Chicken

Ingredients

Steps

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