Hot Pepper Chicken


  • 5 pieces Beacon Seaweed Chicken fillets
  • Some sliced gingers
  • Some garlic
  • Some shallots
  • Some dried chillies
  • Some spring onions
  • Some Sichuan peppercorn
  • 1tsp potato flour
  • 2tsp water


  1. After dicing the chicken fillets, season the chicken with marinade and marinate for 30 minutes.
  2. Prepare the sauce. Add cooking wine, dark soy sauce, light soy sauce, chicken powder, sugar and water into a bowl. Stir well.
  3. Preheat the wok with oil and slowly add in the chicken. Fry the chicken with high heat until the surface becomes crispy.
  4. Dish out the chicken and strain the oil.
  5. Add some sliced gingers, garlic cloves, and shallots into the wok and sauté slightly, then add in some dried chilies, spring onions and Sichuan peppercorns to continue sauté.
  6. Add in the chicken cubes and the sauce, continue to stir fry.
  7. Stir fry until the sauce is nearly absorbed, then add in spring onions.
  8. Add in potato flour solution to thicken the sauce.
  9. Serve!