The recipe is contributed by Kat Zhuang , the CLCL Chinese Peer Tutor.

"The spicy taste makes me feel warm in a cold day and always reminds me of my hometown.  " ~ Kat Zhuang

Ingredients: 

• 350g Chicken Thigh
• 120g Dried Chilis
• 35g Dried Huajiao
• Group 1:
  • 8g Salt
  • 3g Pepper
  • 5g Cooking Wine (Liaojiu)
  • 10g Starch
• Group 2: 
  • 15g Salt
  • 10g Sugar
  • 10g Sesame Oil

Instruction: 

1. Chop the chicken thighs into small pieces, add ingredient group 1 and marinate for 20 minutes.

2. Add oil into the fry pan. After the oil temperature reaches 150℃, add the diced chicken. Deep-fry until it is medium rare, and remove it from the oil. When the oil temperature reaches 180℃-210℃, add the diced chicken again and fry until it’s crispy.

3. Leave some oil in the fry pan. Add Huajiao and chicken, stir-fry on low heat for 2 minutes. Add dried chili, stir-fry til you can smell the spice then add ingredient group 2. Stir-fry for another 2 minutes. (You can add more salt when you stir-fry for the last 2 minutes.)

4. Enjoy the delicious spicy chicken!