Ta Chien Chicken (家常滑鸡)

  • Yield:4 servings
  • Time:
    10 mins show details

Look, I'm going to be straight with you — this isn't traditional ta chien chicken. Real ta chien is a Sichuan technique where you deep-fry then stir-fry, but this Family Circle version is actually a solid weeknight interpretation that captures the spirit without the mess. The key here is getting your wok screaming hot and working fast. Most people mess this up by crowding the pan or using chicken breast — dark meat thighs are your friend here, they stay tender and actually develop flavor.

What saves this dish is the sauce technique — that cornstarch slurry creates the glossy, clingy coating that makes Chinese restaurant stir-fries so addictive. Your wok should be smoking before anything goes in, and once you start cooking, don't stop stirring until you're plating. This is pure wok hei in action.

Tags: Chinese, main dish, dinner

Ingredients

  • For the Stir-Fry
  • 2 tablespoons
    peanut oil or vegetable oil
  • 1 pound
    boneless skinless chicken thighs, cut into 1-inch pieces
  • bell peppers, cut into strips
  • 3
    celery ribs, sliced on the bias
  • For the Sauce
  • ½ cup
    chicken broth
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    soy sauce
  • 2 tablespoons
    hoisin sauce
  • 1 teaspoon
    hot sauce
  • ½ teaspoon
    ground ginger
  • For Serving
  • 4 cups
    cooked white rice
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Equipment

  • wok or large nonstick skillet
  • whisk

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Preparation

  1. First, make your sauce — whisk together chicken broth and cornstarch until completely smooth, then add soy sauce, hoisin, hot sauce, and ginger. Set aside. This is your mise en place moment — once you start cooking, there's no time to mix sauces. (Always dissolve cornstarch completely or you'll get lumpy sauce. I whisk the broth and cornstarch first, then add everything else.)

  2. Heat your wok or large nonstick skillet over high heat until smoking. Add oil and swirl to coat. Immediately add chicken pieces in a single layer — don't crowd them or they'll steam instead of sear. (The pan must be smoking hot. If you don't hear an aggressive sizzle when the chicken hits, your pan isn't ready.)

  3. 6 mins

    Stir-fry chicken for 6-8 minutes until golden and cooked through, tossing constantly. Transfer to a plate and set aside. (Dark meat thighs can handle the high heat without drying out — this is why I never use breast meat for stir-fries.)

  4. 3 mins

    Add peppers and celery to the same wok (don't clean it — you want that fond). Stir-fry for 3-4 minutes until just tender-crisp. Vegetables should still have some bite. (Cut celery on the bias so it cooks evenly with the peppers. Don't let the vegetables get mushy.)

  5. Return chicken to the wok and give the sauce mixture one final stir (cornstarch settles). Pour sauce over everything and stir constantly. (Stir the sauce right before adding — cornstarch separates if it sits too long.)

  6. 1 min

    Cook for 1-2 minutes, stirring constantly, until sauce thickens and coats everything with a glossy sheen. Taste and adjust seasoning if needed. (The sauce should coat the back of a spoon. If it's too thick, add a splash of broth. Too thin? Cook 30 seconds longer.)

  7. Serve immediately over steamed rice while everything is still sizzling hot. (Never let stir-fry sit — it loses that essential wok hei flavor and the vegetables will continue cooking in residual heat.)

Notes

This is stir-frying 101 — high heat, constant motion, everything prepped before you start. The original recipe uses olive oil, but I switched to peanut oil because it has a higher smoke point and won't break down under the intense heat. If you want to make this more authentic, add some fermented black beans or a splash of Shaoxing wine to the sauce. And please, for the love of proper fried rice, use day-old rice that's been refrigerated — fresh rice will turn to mush.

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