Fiery Pepper Chicken

Serves 4


1 teaspoon Mirin

1/2 teaspoon salt

1/2 pound boneless chicken, cubed

1/4 cup cornstarch

3 cups peanut oil

4 cloves garlic, minced

1 tablespoon ginger root, minced

2 green onions, julienne

1 green chili, sliced

2 cups dried chilies, chopped

2 tablespoons Szechuan peppercorns

2 teaspoons soy sauce

2 teaspoons Mirin

1/2 teaspoon white sugar

1/2 teaspoon salt.

Method of Preparation:

1.Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add 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.