Fiery Pepper Chicken

Ingredients

• Servings: 4
• 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
• 2 teaspoons chinese cooking wine
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.