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.

Slowly, I stopped making it. I’m not sure why. Maybe it was because I made it so often that I wanted to take a break: then never picked it back up. I still get requests to make it and am happy to do so since I now keep every ingredient on hand at all times.

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

Mainly because I had planned on making pinnable images and didn’t have the time. Plus, I don’t even think I made the recipe last year. It’s so sad I’ve dropped this recipe. It’s so delicious! So, it is back. I also add veggies to the chicken part occasionally so try it. Make this recipe your own because I did!

Spicy Chicken Stir-Fry

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Ingredients

For the Marinade:

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

For the Stir-Fry:

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.