Hunan-Style Hot and Spicy Chicken

Name: Hunan-Style Hot and Spicy Chicken
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 59.16 ml vegetable oil; 1 green onion, sliced thinly on the diagonal; 3 small hot chili peppers, sliced thinly on the diagonal; 14.79 ml ginger, shredded; 14.79 ml sherry wine vinegar; 29.58 ml soy sauce (light is the best); 907.18 g chicken pieces, cut into bite size pieces; 118.29 ml chicken broth; 14.79 ml soy sauce (light is the best); 29.58 ml shaoxing wine or 29.58 ml balsamic vinegar; 14.79 ml sugar; 2.46 ml salt; 2.46 ml black pepper; 14.78 ml szechwan pepper; 14.79 ml cornstarch

Submitted by Member 610488

"This recipe is from a local Chinese restaurant near my hometown."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 4

ingredients

59.16 ml vegetable oil
1 green onion, sliced thinly on the diagonal
3 small hot chili peppers, sliced thinly on the diagonal
14.79 ml ginger, shredded
14.79 ml sherry wine vinegar
29.58 ml soy sauce (light is the best)
907.18 g chicken pieces, cut into bite size pieces
118.29 ml chicken broth
14.79 ml soy sauce (light is the best)
29.58 ml shaoxing wine or 29.58 ml balsamic vinegar
14.79 ml sugar
2.46 ml salt
2.46 ml black pepper
14.78 ml szechwan pepper
14.79 ml cornstarch

directions

In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.