Fiery Pepper Chicken

Fiery Pepper Chicken

Bald Guy

"This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right."
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Ingredients

35 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

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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...

Best stuff around

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.

i made this dish tonight for my family (children included) along with a sweet dish for the children, all of this dish was gone and the other one was half eaten that says it all to me.

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