Chili-Pepper Chicken

Name: Chili-Pepper Chicken (辣子鷄)
Yield: It serves 4 with a vegetable and rice.
Cuisine: Chinese
Ingredients: 2 cups oil; 1 tablespoon dry sherry; ½ teaspoon salt; ¼ teaspoon roasted and crushed Szechuan peppercorns; 1 egg white, well beaten; 1 tablespoon cornstarch; 6 dried chili peppers; 2 tablespoons Chenkong or cider vinegar; 1 tablespoon sugar; 1 large whole scallion, finely chopped; 1 tablespoon minced peeled ginger; 2 teaspoons sesame oil; 2 tablespoons dark soy sauce

辣子鷄

Preparation info

It serves
4
with a vegetable and rice.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

A chunky, spicy Szechuan dish, using a whole chicken, boned, so that you have both white and dark meat. The chicken cubes are first deep-fried, then tumbled in chili oil and seasonings. Dark and glistening, the chicken is tender but firm. It is aromatic of vinegar, but the taste isn’t at all sour. It is delicious hot or cold. It serves 4 with a vegetable and rice. Mushroom-smothered Bean Curd and Stir-fried Spinach would go well with it.

Ingredients

Asia
China
Main course

Ingredients

Method