Fiery Pepper Chicken
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
52
Sourness
49
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Cooking Wine (chinese)1 tsp
Salt3 cups
Peanut Oil (for frying)4 cloves
Garlic (minced)1 tbsp
Ginger Root (minced fresh)2 cups
Chilies (dried, chopped)2 tbsps
Peppercorns (szechuan)2 tsps
Soy Sauce1 tsp
White SugarDirections:
1
Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat
2
Allow to marinate 2 to 3 minutes
3
Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat
4
Heat the peanut oil in a wok or large skillet over high heat
5
Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes
6
Remove the chicken to a paper towel-lined plate to drain
7
Reserve 2 tablespoons of the oil, discarding the rest
8
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
9
Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more
10
Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined
11
Remove from heat and serve immediately