Fiery Chicken and Potato Stir Fry

If you feel like you’re stuck in a chicken dinner rut, I have the perfect recipe to jolt your taste buds awake. This Fiery Chicken and Potato Stir Fry is an electrifying dish that brings the heat, the flavor, and an unforgettable textural experience right to your home kitchen. Ready in about an hour, this recipe is of moderate difficulty, but the steps are straightforward and the payoff is immense. The core technique involves frying the chicken and potatoes separately to achieve the perfect crispy-on-the-outside, tender-on-the-inside texture before tossing everything together in a wok with a symphony of aromatics. The flavor profile is a thrilling combination of savory, spicy, and a unique, tongue-tingling sensation that is incredibly addictive. This isn’t just a meal; it’s an adventure in a bowl, and it’s surprisingly easy to master.

Let’s get your shopping list ready. Don’t be intimidated by some of the names; most can be found at a well-stocked supermarket, an Asian market, or online. The results are worth the treasure hunt!

For the Main Event:

• Chicken: 8 chicken wing drumettes (about 1.5 lbs / 680g)
• Potatoes: 2 medium potatoes (like Russet or Yukon Gold)
• Peppers: 5 green bell peppers and 2 red bell peppers (or a mix of your favorite sweet or mildly spicy peppers)

For the Aromatics & Marinade:

• Scallions: 1 bunch, also known as green onions
• Ginger: 1-inch piece
• Garlic: 8 cloves
• Egg White: 1 large
• Cornstarch: A few tablespoons
• Salt: To taste
• White Pepper: 1 tsp (preferred, but black pepper works in a pinch)

For the Sauce & Spices:

• Cooking Wine: 1 tbsp Shaoxing wine. A dry sherry is a great substitute.
• Light Soy Sauce: 1 tbsp. Use regular soy sauce if that’s what you have.
• Dark Soy Sauce: 1 tbsp. This is mainly for color. You can substitute with a little molasses mixed with regular soy sauce, or just use more light soy sauce.
• Oyster Sauce: 1 tbsp. Adds a deep, savory-sweet flavor.
• Doubanjiang (Spicy Broad Bean Paste): 1 tbsp. This is the heart of the dish! It’s a fermented, salty, and spicy paste. If you can’t find it, you could try a mix of Korean gochujang and a small amount of miso paste for a similar umami kick.
• Dried Red Chilies: 1 handful, adjust to your heat preference.
• Sichuan Peppercorns: A small handful, mixed red and green if possible. These are crucial for the signature numbing, “tingling” sensation. There is no perfect substitute for their unique flavor, so I highly recommend seeking them out!

Ready to cook? Let’s turn these amazing ingredients into a masterpiece. Just follow these steps, and you’ll be enjoying this incredible dish in no time.

1. First, chop the chicken drumettes into smaller, bite-sized pieces. Place them in a bowl with cool water and let them soak for about 10 minutes. This little trick helps to ensure the chicken is tender and has a cleaner flavor.
2. While the chicken is soaking, wash and prep all your vegetables.
3. Slice the white parts of the scallions into 1-inch segments, thinly slice the garlic, and finely chop the green parts of the scallions for garnish later.
4. Drain the chicken pieces well. In a bowl, mix the chicken with a pinch of salt, white pepper, the cooking wine, a few slices of ginger, and the white scallion segments. Let it marinate for at least 30 minutes, or up to an hour for the best flavor. Afterward, remove the ginger and scallion pieces, then stir in the egg white and a generous coating of cornstarch until each piece is lightly coated. This creates the crispy crust!
5. Peel the potatoes and cut them into thick, fry-like sticks. To prevent them from browning and to remove excess starch, soak them in a bowl of water, then drain and pat them completely dry before frying.
6. Chop the bell peppers into bite-sized chunks.
7. Have your dried chilies and Sichuan peppercorns ready in a small bowl.
8. In a wok or deep skillet, heat a few inches of neutral oil over medium-high heat. Carefully add the potato sticks and fry until they are cooked through and golden. Remove with a slotted spoon and set aside.
9. Increase the oil temperature slightly. Working in batches to avoid overcrowding the pan, fry the marinated chicken pieces until they are golden brown and crispy. This should take about 4-6 minutes per batch. Remove and set aside.
10. Pour out most of the oil, leaving about 2 tablespoons in the wok. On low heat, add the dried chilies and Sichuan peppercorns. Stir-fry them gently for a minute until they become incredibly fragrant. Be careful not to burn them!
11. Add the fried chicken and the Doubanjiang (spicy broad bean paste) to the wok. Turn up the heat to medium-high and stir-fry everything together until the chicken is evenly coated in the paste.
12. Toss in the bell peppers, sliced garlic, and the 1-inch scallion segments. Continue to stir-fry for another minute until the peppers are slightly tender but still have a bite.
13. Add the fried potatoes back into the wok, along with the light soy sauce, dark soy sauce, and oyster sauce. Stir everything to combine, ensuring every piece is coated in the delicious sauce.
14. For the grand finale, turn off the heat and stir in the finely chopped green scallion tops and a sprinkle of toasted sesame seeds (optional). Give it one last toss.
15. Your spectacular Fiery Chicken and Potato Stir Fry is ready! Serve it hot, right out of the wok.

Making this dish is such a rewarding experience. The aroma that fills your kitchen as you toast the chilies and peppercorns is absolutely intoxicating. The first bite is an explosion of sensations: the initial savory-spicy hit from the sauce, followed by the crispy coating of the chicken giving way to the juicy meat inside, the soft and satisfying potato, and then… that famous, delightful tingling from the Sichuan peppercorns that dances on your tongue. It’s a complex and deeply satisfying flavor profile that will have you reaching for more. Don’t be afraid to make it your own by adjusting the heat level or adding other vegetables. Give this recipe a try and unleash your inner wok master! I’d love to hear how it went for you in the comments below. Happy cooking