Fiery Pepper Chicken

Recipe View In a bowl, combine 1 teaspoon of cooking wine and 1/2 teaspoon of salt. Add the chicken cubes and stir to ensure they are evenly coated. Allow the chicken to marinate for 2-3 minutes. (Time: 2-3 minutes)

Recipe View Place the marinated chicken in a large, sealable plastic bag. Add the cornstarch and shake well, ensuring each piece is thoroughly coated. If the chicken appears wet, add a little more cornstarch. (Time: 2 minutes)

Recipe View Heat the peanut oil in a wok or large, heavy-bottomed skillet over high heat until it reaches approximately 350°F (175°C). Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the wok. Fry the chicken until golden brown and crispy around the edges, about 7-10 minutes. (Time: 7-10 minutes)

Recipe View Remove the fried chicken with a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil. Reserve 2 tablespoons of the peanut oil in the wok, discarding the rest. (Time: 2 minutes)

Recipe View Reheat the reserved oil in the wok over medium-high heat. Add the minced garlic, ginger, and julienned green onions. Stir-fry until fragrant, about 1 minute. (Time: 1 minute)

Recipe View Add the green chilies, chopped dried red chilies, and Szechuan peppercorns to the wok. Continue to stir-fry for another 20 seconds, allowing the aromas to bloom. (Time: 20 seconds)

Recipe View Return the fried chicken to the wok. Stir in the soy sauce, 2 teaspoons of cooking wine, sugar, and remaining 1/2 teaspoon of salt. Toss everything together until the chicken is evenly coated and heated through. (Time: 1-2 minutes)

Recipe View Remove the Fiery Pepper Chicken from the heat and serve immediately. Garnish with extra green onions, if desired.