Food writer and TV chef Ching He Huang makes wok cooking as approachable as possible in her new cookbook Wok for Less: Budget-Friendly Asian Meals in 30 Minutes or Less. This recipe, for example, comes with another one for the leftovers (if there are any): Roast Chili Chicken Fried Rice. But it starts here: “This is a moreish spiced chicken dish that is super delicious,” Huang writes. “You could roast the chicken in a preheated oven at 350°F (180°C) for 30 to 40 minutes or cook it in a wok or pan as below. The Chinese five spice imparts the flavours of fennel, cinnamon, Sichuan pepper, cloves and star anise, making this dish super moreish. The chili bean sauce gives a hint of umami spice. The chicken is served with some spring onion and cashew nuts and brushed with golden syrup for a touch of sweetness.”

A pink flower-shaped dish with roasted chicken and a white plate with greens visible behind it on a grey surface

Wok Roasted Chili Chicken

Ching He Huang's wok recipe for chicken thighs with chili bean sauce and Chinese five spice.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese

Servings 2

Ingredients

Chicken

4 bone-in skin-on chicken thighs
2 pinches sea salt
2 pinches ground white pepper
2 pinches Chinese five spice powder
1 tbsp chili bean sauce
2 tbsp rapeseed oil
1 tsp cornflour
2 tbsp Shaoxing rice wine
1 tbsp low-sodium light soy sauce
1 tsp golden syrup
1 pinch of dried chilli flakes

Vegetables

7 oz (200 g) long-stem broccoli sliced into 1 in (2.5 cm) pieces
2 spring onions trimmed and sliced into 2.5 cm 1 in (2.5 cm) pieces
1 tbsp rapeseed oil
1 tbsp low-sodium light soy sauce
1 handful cashew nuts

To Serve

1 lime sliced in half
cooked jasmine rice

Instructions

Place the chicken thighs in a bowl, season with the salt, ground white pepper, Chinese five spice and the chili bean sauce.  Rub the seasoning all over the chicken well and let it marinate  for 5 to 10 minutes.
Heat a wok or pan to a medium-high heat. Add the rapeseed oil and give it a swirl. Dust the chicken pieces with the cornflour and, using tongs, lift into the wok or pan, skin-side down. Let it cook for 15 seconds, to settle and brown, then flip to the other side. Reduce the heat to medium and cook and sizzle for 10 to 12 minutes.
Season with the Shaoxing rice wine, then cook for another 1 minute, checking the chicken is cooked through. Finally season with the light soy sauce, then remove from the pan and set aside.
Add the broccoli and spring onion to the wok with the rapeseed oil, season with light soy sauce, then toss in the cashew nuts. Cook in the chicken juices and oil for 1 to 2 minutes until the veggies are tender and the nuts are toasted.
Brush the golden syrup over the chicken and sprinkle over the dried chili flakes.
Serve 2 chicken thighs alongside the broccoli, spring onions and cashew nuts, with the lime halves and jasmine rice on the side. Carve the remaining 2 chicken thighs, reserving the bones, and store in an airtight container in the refrigerator for Roast Chili Chicken Fried Rice.