Fiery Pepper Chicken recipe
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Ingredients
- 1 teaspoon Chinese cooking wine ½ teaspoon salt ½ pound boneless chicken, cut into 1/2 inch cubes ¼ 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 ½ teaspoon white sugar ½ teaspoon salt
Nutrition Info
- 336 caloriescarbohydrate: 26.7 gcholesterol: 34.6 mgfat: 19.5 gfiber: 6.7 gprotein: 15.9 gsaturatedFat: 2.8 gservingSize: -sodium: 806.6 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Fiery Pepper Chicken
Directions
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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.