Chinese Shredded Chicken with Spicy Sauce
This dish is a combination of shredded tender chicken mixed with a spicy sauce. The flavorful chicken goes perfect with warm rice for an easy weeknight dinner.
Servings: 2 people
Calories: 1088kcal
Ingredients
Boil chicken
- 5 pieces Chicken drumsticks (or 1.5 pound dark chicken meat)
- 1 Green onion
- 3 Ginger slices
- ¼ cup Shaoxing cooking wine optional
- 5 cups Water for boiling chicken
Scallion oil
- 3 green onions
- ½ purple onion or 1 shallot
- 1 cup neutral oil (avocado oil) cook to 285-300F
Spicy Sauce
- ½ cup scallion oil hot
- 1 green onion sliced
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 1 thai red chili, finely chopped optional
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame seeds
Garnish
- cucumber sliced
Instructions
- Boil water on medium heat. Add green onions, slices of ginger and cooking wine (optional). When the water is boiling, add chicken and cook for 20-25 minutes.
- While the chicken is cooking, make the scallion oil. Add green onions and purple onion to 1 cup of avocado oil. Once added, then turn on the heat to medium and fry for 10-12 minutes.
- Fry onions while mixing together until they are golden (brown is OK). Make sure it is not too hot so you don’t burn the onions. Keep temperature at 285-300F.
- Once golden, take the onions out of the oil and turn off heat.
- The chicken should be done after 20-25 minutes, check with a thermometer to see if the chicken is at 165 degrees Fahrenheit. Then transfer to ice bath.
- Shred chicken in small pieces.
- To make the sauce, grate garlic and ginger and place in a bowl. Add sliced green onions, sesame seeds and chopped chili (optional). Heat up the scallion oil until hot and add ½ cup of oil in the bowl until your desired taste. Watch it sizzle. Then, add oyster sauce and soy sauce. Mix together.
- Add the sauce in the chicken (to taste) and mix together. Garnish with sliced cucumber. You can eat right away or place in the fridge for up to one day and eat it cold!
Notes
Expert Tips
- Use bone-in chicken for extra flavor. Cooking chicken on the bone gives the dish more flavor and tastes juicier. With chicken breast, the chicken may taste more dry.
- When making the sauce, make sure you reheat the scallion oil until the oil is very hot (see a little smoke coming out). That way, the hot oil will cook the scallions and garlic.
- If you have leftover sauce, don't throw it away! Add the sauce on noodles, rice or make more chicken to go with the sauce!
Nutrition
Calories: 1088kcal | Carbohydrates: 12g | Protein: 3g | Fat: 113g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 71g | Trans Fat: 0.4g | Cholesterol: 2mg | Sodium: 790mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg