If you’ve been following me for a while, you’ve seen the recipe for Spicy Chicken Stir-Fry before. I used to make it all the time, I shared the recipe with friends and everyone made it their own.

Last year, I took the recipe for Spicy Chicken Stir-Fry off my site.

Ingredients
- 1 large egg white
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon cornstarch
- 1 pound skinless and boneless chicken breast meat, cut into 1/2-inch dice
- 2 cups vegetable oil
- 3/4 teaspoon crushed red pepper flakes
- 2 teaspoons balsamic or black Chinese vinegar
- 1 tablespoon soy sauce
- 1/8 teaspoon sugar
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon minced fresh coriander
- Cooked white rice for serving
Instructions
- TO MAKE THE MARINADE:
- Mix the egg white, sugar, soy sauce, salt, pepper, and cornstarch together in a medium bowl.
- Add the chicken pieces and set aside to marinate for 15 minutes.
- When ready to serve, in a medium-sized heavy-bottomed saucepan or wok, heat the oil to 350 degrees F.
- Remove the chicken pieces from the marinade.
- Deep-fry the chicken pieces for about 1 minute.
- Carefully pour the chicken and oil into a strainer or colander set over a bowl to drain the oil completely from the chicken.
- Reserve the oil.
- TO STIR-FRY:
- Heat 2 tablespoons of the strained oil in a medium-size skillet or wok.
- Add the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then add the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute.
