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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 300g chicken breast on a cutting board and cut into 1.5cm cubes.
Watch out
Cut chicken cubes evenly to ensure equal cooking
otherwise, larger pieces will stay raw while smaller ones overcook
Wash hands thoroughly after handling raw chicken to avoid cross-contamination.
In a bowl, combine 2 tsp soy sauce, 1 tsp potato starch, 1 tsp rice wine, 1 tbsp egg white, and 1 tsp water to make the marinade. Add chicken cubes and massage by hand until liquid is absorbed and chicken turns silky.
Watch out
Do not add too much starch, otherwise a thick layer of paste will form around the chicken, ruining its tender texture.
In another empty bowl, combine 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp white vinegar, 1 tsp sugar, and 1 tsp potato starch. Stir well to form the stir-fry sauce.
Watch out
Potato starch settles quickly
re-stir sauce thoroughly before pouring into the wok, otherwise the sauce will clump unevenly
Beware of hot oil splatters when stirring chicken; maintain a safe distance.
Heat wok with 3 tbsp cooking oil. Add marinated chicken while oil is warm, turn to high heat, and stir briskly to separate pieces until whitening and cooked (approx. 1 min). Turn off heat, filter, and set chicken aside.
local_fire_departmentHigh heat, approx. 1 minuteWatch out
Oil should be warm when chicken is added, then turn to high heat to stir-fry
otherwise, chicken pieces will stick together or turn tough
Keep 1 tbsp oil in wok, medium heat. Fry 15g dried chilies until bright red with whitish spots and fragrant. Add 30g scallions and 10g garlic, toss chicken back in, pour in prepared sauce, and stir-fry briskly over high heat until glossy and coated.
local_fire_departmentMedium to high heat, approx. 1 minuteWatch out
Watch heat carefully when stir-frying dried chilies
fry until fragrant and slightly whitish
otherwise, burnt chilies will become bitter
Turn off heat, add 50g roasted peanuts, and drizzle 1 tsp sesame oil. Toss quickly off heat to combine evenly, then transfer onto a serving plate.
Watch out
Peanuts must be added after turning off heat
prolonged heating will absorb moisture and lose crunchiness
