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Sichuan Spicy Diced Chicken

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 5 minsscheduleTotal: 20 minsoutdoor_grillStir-frylocal_fire_departmentSpicy
Allergens:warningEggswarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Active Cooking
00:01:50
warningStay safe

Wash hands and cutting tools thoroughly before and after handling raw chicken to prevent cross-contamination. Do not touch cooked food or utensils after handling raw meat, otherwise bacteria may spread causing food poisoning.

Flatten 400g of chicken thigh meat and tenderize the surface using the back of a knife to sever muscle fibers, then slice into uniform bite-sized cubes.

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Watch out

Control force when tenderizing with knife back so meat does not tear apart

hold meat firmly to avoid slipping

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:cutting boardcleaver
02
Active Cooking
00:02:22

Wash 1 cucumber, remove the core, and cut into diamond-shaped roll-cut pieces similar in size to the chicken dices.

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Watch out

Removing cucumber core prevents excess water release during stir-frying

take care of fingers while slicing

Ingredients:Cucumber (1 piece)
Tools:cleaver
03
Preparation
00:02:36

In a bowl, add 10g sliced ginger, 10g sliced garlic, 15g scallion sections, and 50g pickled chili. Add 5g sugar, 3g salt, 2g MSG, 10ml cooking wine, 5ml aged vinegar, 30ml broth, 3g chicken powder, and 10g cornstarch. Stir well to form sauce mixture.

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Watch out

Stir cornstarch thoroughly to prevent settling

preparing sauce in advance prevents overcooking during high-heat stir-frying

Ingredients:ginger (10 g)Garlic (10 g)scallion (15 g)Pickled chili (50 g)sugar (5 g)Salt (3 g)MSG (2 g)cooking wine (10 ml)Aged vinegar (5 ml)broth (30 ml)chicken powder (3 g)cornstarch (10 g)
Tools:mixing bowl
04
Active Cooking
00:02:51

Add 5ml light soy sauce, 1 egg white, 10ml cooking oil, and 10g cornstarch to the diced chicken. Mix gently by hand until evenly coated with a light starch and oil slurry.

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Watch out

Mix gently so chicken texture remains intact

do not add too much starch or slurry will be too thick

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (400 g)light soy sauce (5 ml)Egg white (1 piece)Cooking oil (10 ml)cornstarch (10 g)
Tools:mixing bowl
05
Active Cooking
00:03:03
warningStay safe

When oil-passing/velveting chicken, oil temperature is high; be careful to avoid hot oil splashes. Lower chicken smoothly into oil close to the surface; dropping from a height causes dangerous hot oil splashes.

Heat wok and add 300ml cooking oil, turn to medium-low heat. Add marinated chicken dices and quickly stir to separate. Velvet until the chicken surface turns white and is about 70% cooked (approx. 45 seconds), then drain oil using a skimmer.

local_fire_departmentMedium-low heat, approx. 45 seconds
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Watch out

Only velvet chicken until 70% done

fully cooking it now will make the meat dry and tough after final stir-frying

Ingredients:Cooking oil (300 ml)chicken thighs (bone-in, skin-on, cut in half)
Tools:skimmerwok
06
Active Cooking
00:03:41

Leave a little oil in the wok, turn to medium heat and saute chopped pickled chilies until aromatic red oil forms. Add the 70% cooked chicken and stir-fry over high heat to coat with red oil.

local_fire_departmentMedium to high heat, approx. 10 seconds
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Watch out

Stir-fry pickled chilies quickly, otherwise the chili sauce will burn and turn bitter.

Ingredients:Pickled chilichicken thighs (bone-in, skin-on, cut in half)
Tools:spatulawok
07
Active Cooking
00:03:48

Add sliced cucumber, add aromatics (scallion, ginger, garlic) from the sauce bowl and stir briefly, then pour in the liquid sauce. Stir-fry vigorously over high heat until sauce thickens and tightly coats all ingredients evenly.

local_fire_departmentHigh heat stir-fry, approx. 30 seconds
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Watch out

Re-stir sauce bowl before pouring to ensure starch is dissolved

toss rapidly over high heat to prevent starch clumping

Ingredients:CucumbergingerGarlicscallionsugarSaltMSGcooking wineAged vinegarbrothchicken powdercornstarch
Tools:wok
08
Active Cooking
00:04:18

Right before turning off heat, drizzle 15ml of finishing oil around the edge of wok and toss quickly over high flame to give the dish a glossy glaze.

local_fire_departmentHigh heat, approx. 5 seconds
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Watch out

Toss quickly after adding oil and plate immediately

prolonged heating will make the dish overly greasy

Ingredients:Cooking oil (15 ml)
Tools:wok
09
Active Cooking
00:04:24

Turn off heat and transfer the cooked Laziji onto a serving plate to serve.

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Watch out

Wok is hot and heavy

handle with kitchen towel or cloth to prevent burns

Tools:serving plate

groceryAll Ingredients

chicken thighs (bone-in, skin-on, cut in half)400 g
Cucumber1 piece
Pickled chili50 g
ginger10 g
Garlic10 g
scallion15 g
sugar5 g
Salt3 g
MSG2 g
cooking wine10 ml
Aged vinegar5 ml
broth30 ml
chicken powder3 g
cornstarch20 g
light soy sauce5 ml
Egg white1 piece
Cooking oil325 ml

blenderAll Tools Needed

cutting boardcleavermixing bowlskimmerwokspatulaserving plate