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Fiery Pepper Chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Szechuan chicken dish with three chile peppers, a taste of tradition from China's Szechuan province.
Ingredients:
  • 1 teaspoon Chinese cooking wine
  • 0.5 teaspoon salt
  • 0.5 pound boneless chicken, cut into 1/2 inch cubes
  • 0.25 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
  • 0.5 teaspoon white sugar
Instructions:
  • Combine 1 teaspoon of cooking wine and 1/2 teaspoon of salt in a bowl. Add the chicken and toss to coat; let it marinate for 2 to 3 minutes. Transfer the marinated chicken to a large resealable plastic bag, add cornstarch, and shake well to coat evenly.
  • In a heated wok or large skillet, sizzle the chicken in peanut oil until the edges turn crispy, about 7 to 10 minutes. Transfer the chicken to a paper towel-lined plate to drain, keeping 2 tablespoons of the flavorful oil and discarding the rest.
  • Reheat the oil in the wok over medium-high heat. Cook and stir the garlic, ginger, and green onions until fragrant, about 1 minute. Add green chilies, crushed dried chilies, and Szechuan peppercorns; fry for 20 seconds. Return the chicken to the wok and mix in soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt. Remove from heat and serve hot.

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