Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 336
- Carbohydrate: 27g
- Fat: 20g
- Fiber: 7g
- Protein: 16g
- Sugar: 2g
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