This Hot and Spicy Chicken has tender chicken quickly browned and coated in a savory Chinese-inspired sauce. Choose the spice level with the amount of dried chili peppers used in this dish. This quick stir fry is perfect for busy weeknight dinner and is ready under 30 minutes.
Why this recipe is just so good...
- This spicy chicken recipe is a delicious balance of sweet and spicy. The chili peppers, ginger and the garlic provide the savory and heat. And the sweet chili sauce, sugar and hoisin sauce brings the sweet. All of these ingredients can be customized to your preference.
- When you use boneless thighs and quickly stir fry, you guarantee that the chicken will be fall apart tender.
- The spice level in this dish is determined by how many dried chili peppers you use. Left whole in the sauce, you will have a mild to medium spicy meal. If you cut open a few of the peppers and stir them into the sauce, you will increase the spiciness. But it will always lean towards the spicy/savory side. It won't make your eyes water or burn your tongue!
If you would like to try some other stir fry recipes, I recommend my General Tso's Shrimp, Hot and Spicy Beef, Mongolian Pork, Beef Chop Suey and Moo Shu Beef.
Ingredients
- dried Szechuan chili peppers
- boneless chicken thighs
- neutral cooking oil
- optional - green onion or sesame seeds for garnish
Sauce
- sweet chili sauce
- Hoisin sauce
- rice wine vinegar
- garlic powder
- ground ginger or fresh ginger
- white or brown sugar, or to taste
- beef or chicken broth
- Arrowroot powder or cornstarch
- soy sauce, low sodium
- salt, black pepper
Ingredient Notes & Substitutions
- Chicken - this recipe uses boneless thighs. I believe they are more tender and juicy than boneless skinless chicken breast. But the breast will work in this recipe but may need less time to cook.
- Oil - Canola, sunflower, vegetable oil are preferred neutral oils. Extra virgin olive oil, peanut or sesame oil can be used but have a stronger flavor and don't tolerate high heat very well.
- Beef or chicken broth - I actually prefer using the beef broth because it adds a richness to the sauce. But chicken broth is fine as well. Or if you don't have any available, add a little bouillon and water or some powdered gravy and water.
- Szechuan red chili peppers - These peppers are very hot when cut open and using the seeds. You can choose to leave them a few of them whole and just saute' for added flavor in the sauce. And the daring people can add some Sambal Oelek, hot chili garlic oil, red pepper flakes, hot chili oil. It is really personal preference.
How to make Hot and Spicy Chinese Chicken
Heat 1 tablespoon oil in over medium heat in a large skillet.
Saute' the chili peppers in the hot oil over medium-high heat for 3 minutes. If you cut open 3-4 chili peppers, the seeds will give the sauce an extra spicy flavor. Remove peppers to a bowl. ( I used half open and half closed).
- Heat the remaining oil in the pan and stir fry the chicken pieces until golden brown, about 3 minutes.
Stir together the sauce ingredients and add it and the chili peppers to the cooked chicken in the skillet.
- Lower heat to low-medium flame. Bring to a simmer and stir for 2-3 minutes until heated through and the sauce is slightly thickened.
- Remove chili peppers before serving.
Serve over white or brown rice. Garnish with chopped scallions.
Recipe Tips
- Make sure you taste the sauce before adding to the skillet. Add more sweetener if needed. Don't add more soy sauce before tasting since it is salty.
- If your family likes it even spicier, you can add some sambal oelek or dried red pepper flakes.
- Only stir fry the chicken for a few minutes. It will remain tender if it is not overcooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove for 2-3 minutes until hot.
- Freeze cooled leftovers in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.
Frequently Asked Questions
When making the sauce, always taste it before adding into the skillet. Then you can adjust before it starts cooking. If your whole family doesn't like spicy food, it's easy to adapt the sauce. Add more broth or water and a teaspoon or two of sugar. And you can add more sweet chili sauce and hoisin sauce.
Or you can double the sauce, but leave out the ginger and don't use any of the pepper's seeds. Who doesn't love extra sauce anyway?! If spiciness is just not for you, try my Sweet Chili Chicken.
We love tons of stir-fried vegetables with Asian dishes. Vegetables like snow peas, cauliflower, snap peas and string beans in a little oil with salt, pepper and garlic taste delicious and take no time at all. Sweet and Spicy Brussels Sprouts and Marinated Broccoli are also great side dishes that cook quickly.
To thin out the sauce, add some water or broth and simmer lightly. If you want more flavor in the sauce as well, add some more sweet chili sauce or Hoisin sauce.
To thicken sauces, mix cornstarch, flour or Arrowroot powder into ¼ cup water or broth and add to the sauce. Stir well, pressing out any lumps. Add to the sauce, simmer on low and stir while it cooks and thickens.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Try some of our favorite stir fries:
Nutrition information is an estimate from Nutrifox.com
Hot and Spicy Chicken
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian/American
Description
This Hot and Spicy Chicken has tender chicken quickly browned and coated in a savory, spicy sauce. Choose the spice level with the amount of dried chili peppers used in this dish. This quick stir fry is perfect for busy weeknight dinner and is ready under 30 minutes.
Ingredients
- 1 ½ pounds boneless chicken thighs
- 2 tablespoons oil
- 8-10 dried chili peppers
Sauce
- 2 tablespoons sweet chili sauce *
- 2 tablespoons Hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons garlic powder
- ½ - 1 teaspoon ground ginger or 2 teaspoon fresh ginger
- 1 tablespoon sugar, or to taste *
- ¼ cup beef or chicken broth
- 1 tablespoon Arrowroot powder or cornstarch *
- ¼ cup soy sauce, low sodium
Garnish with chopped green onions.
Instructions
- Cut chicken into 1 inch cubes.
- Heat 1 tablespoon oil in large skillet.
- Saute' the chili peppers in the hot oil for 3 minutes. If you cut open 3-4 chili peppers, the seeds will give an extra spicy flavor. Remove peppers to a bowl.
- Heat the remaining oil in the pan and stir fry the chicken cubes until golden brown, about 3 minutes.
- Stir together the sauce ingredients and add it and the chili peppers to the skillet.
- Lower heat to low-medium flame. Bring to a simmer and stir for 2-3 minutes until heated through and the sauce is slightly thickened. Remove chili peppers before serving.
- Serve over white, brown or cauliflower rice. Garnish with optional chopped scallions or sesame seeds.
Notes
Make sure you taste the sauce before adding to the skillet. Add more sweetener if needed. Don't add more soy sauce before tasting since it is salty.
Only stir fry the chicken for a few minutes. It will remain tender if it is not overcooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove for 2-3 minutes until hot.
Freeze cooled leftovers in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.
Nutrition
- Serving Size: 1
- Calories: 193
- Sugar: 5g
- Sodium: 868mg
- Fat: 10.4g
- Carbohydrates: 12.6g
- Protein: 13.4g
- Cholesterol: 53mg
Janice says
This was yum I’m glad you said about the pepper seeds. I didn’t cut any cause we like medium spicy.
Deb Belsha says
Yes they can be very spicy. Glad you liked the recipe.