Name: Fiery Pepper Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chinese cooking wine - 1 teaspoon; Salt - ½ teaspoon; Boneless chicken, cut into 1/2 inch cubes - ½ pound; Cornstarch, or as needed - ¼ cup; Peanut oil for frying - 3 cups; Garlic, minced - 4 cloves; Minced fresh ginger root - 1 tablespoon; Green onions, julienned - 2; Long, green chilies - cut into 1/2-inch pieces - 2; Dried chilies, chopped - 2 cups; Szechuan peppercorns - 2 tablespoons; Soy sauce - 2 teaspoons; Chinese cooking wine - 2 teaspoons; White sugar - ½ teaspoon; Salt - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fiery Pepper Chicken

1. Chinese cooking wine - 1 teaspoon

2. Salt - ½ teaspoon

3. Boneless chicken, cut into 1/2 inch cubes - ½ pound

4. Cornstarch, or as needed - ¼ cup

5. Peanut oil for frying - 3 cups

6. Garlic, minced - 4 cloves

7. Minced fresh ginger root - 1 tablespoon

8. Green onions, julienned - 2

9. Long, green chilies - cut into 1/2-inch pieces - 2

10. Dried chilies, chopped - 2 cups

11. Szechuan peppercorns - 2 tablespoons

12. Soy sauce - 2 teaspoons

13. Chinese cooking wine - 2 teaspoons

14. White sugar - ½ teaspoon

15. Salt - ½ teaspoon

How to cook deliciously - Fiery Pepper Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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.