Fiery Pepper Chicken
Ingredients
- 1 teaspoon Chinese cooking wine ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 pound boneless chicken, cut into 1/2 inch cubes ⓘ
- 1/4 cup cornstarch, or as needed ⓘ
- 3 cups peanut oil for frying ⓘ
- 4 cloves garlic, minced ⓘ
- 1 tablespoon minced fresh ginger root ⓘ
- 2 green onions, julienned ⓘ
- 2 long, green chilies - cut into 1/2-inch pieces ⓘ
- 2 cups dried chilies, chopped
- 2 tablespoons Szechuan peppercorns ⓘ
- 2 teaspoons soy sauce ⓘ
Instructions
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition & Diet Analysis (per serving)
649
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).