Prep 30 mins
Cook 15 mins
Very spicy, very authentic version of this dish. Careful when frying the chiles, your eyes could water, but it is definitely worth it. My mom always made this for a special dinner for my dad and it is delicious!
- 1 lb chicken, in 1-inch squares
- 4 tablespoons soy sauce
- 1 1⁄2 tablespoons cold water
- 1 1⁄2 tablespoons cornstarch
- 1 teaspoon cornstarch
- 1⁄4 teaspoon garlic salt
- 4 dried red chilies, to taste (or more)
- 1 tablespoon white wine
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon ginger
- 1⁄2 cup peanuts
- 2 green onions
- 0.5 (6 ounce) can water chestnuts
- Combine chicken, 2 tbls soy sauce, water, 1 1/2 tbls cornstarch, and garlic salt in bowl. Stir evenly in one direction and let marinate for 30 minutes.
- Remove tips and seeds from chiles, then cut in 1-inch pieces.
- Combine remaining two tbls. soy sauce, wine, sugar, 1 tsp cornstarch, salt, and sesame oil in small bowl.
- Heat 2 to 3 inches oil in wok to 400 degrees. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tbls. oil.
- Heat oil and fry chiles until black. Add ginger, peanuts, green onions, water chestnuts, and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
- Serve over rice.