Ingredients Jump to Instructions ↓

  1. 2 pounds Chicken thighs -- or 1 lb breasts -- skinned and boned

  2. 3 tablespoons Cornstarch

  3. 1 tablespoon Soy sauce

  4. 10 Dried hot peppers -- (1 inch) --SEASONING SAUCE--

  5. 1 tablespoon Dry sherry

  6. 2 tablespoons Soy sauce

  7. 1 tablespoon Sugar

  8. 1 teaspoon Salt

  9. 1 teaspoon Cornstarch

  10. 1 teaspoon Sesame oil

  11. 1 cup Vegetable oil

  12. 1 teaspoon Szechuan peppercorns

  13. 1 teaspoon Ginger -- minced

  14. 1/2 cup Unsalted roasted peanuts -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers. Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside. Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot.


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