Ingredients35 m servings 336 cals
- 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.
Per Serving: 336 calories; 19.5 g fat; 26.7 g carbohydrates; 15.9 g protein; 35 mg cholesterol; 807 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is almost exactly like the version that I've found at Chinese restaurants. Usually this is sold as something like "Salty Pepper Chicken" or "Fried Chicken is Spicy Salt". Also, from the r...
Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking with dried peppers. Gave it the kick, but we ended up pushing most of them to the side of the plate, because the...
Not bad, but not a recipe I would use again. I've had this in a couple of Chinese restaurants but they used some more flavoring (not sure what it was!) that was missing here.