Hunan Chicken Jui-Hsaing Tang, David K's Recipe

Name: Hunan Chicken Jui-Hsaing Tang, David K's
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten; Pinch of salt; Pinch of white pepper; 2 teaspoons cornstarch; 3 1/2 cups peanut oil; 2 tablespoons scallions, white portions cut into 1/8-inch slices; 8 to 10 small dried hot chili peppers; 1 egg, beaten; 4 teaspoons dark soy sauce; 1 clove garlic, minced; 1 slice fresh ginger, in small pieces; 2 teaspoons hoisin sauce; 1 teaspoon sugar; 1 teaspoon white vinegar

Servings: persons

2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten
Pinch of salt
Pinch of white pepper
2 teaspoons cornstarch
3 1/2 cups peanut oil
2 tablespoons scallions, white portions cut into 1/8-inch slices
8 to 10 small dried hot chili peppers
1 egg, beaten
4 teaspoons dark soy sauce
1 clove garlic, minced
1 slice fresh ginger, in small pieces
2 teaspoons hoisin sauce
1 teaspoon sugar
1 teaspoon white vinegar

1
Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
2
Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
3
Heat wok for 1 minute over high heat, add peanut oil.
4
When wisp of white smoke appears, oil is ready.
5
Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil.
6
Deep-fry for 1 1/2 to 2 minutes until chicken is crisp.
7
Drain.
8
Empty wok of oil.
9
Place back over heat and when remaining residue of oil heats add scallions and chili peppers.
10
Stir about 40 seconds.
11
Add chicken and stir until well mixed.
12
Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes.
13
There should be no liquid in wok.
14
Remove and serve immediately.

1384

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten, Pinch of salt, Pinch of white pepper, 2 teaspoons cornstarch, and more.

Yes, Hunan Chicken Jui-Hsaing Tang, David K's falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hunan Chicken Jui-Hsaing Tang, David K's

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions