Recipe courtesy of Ching-He Huang
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Toss the chicken pieces in a mixing bowl with the cornstarch, white pepper and salt to coat. Set aside for 5 minutes.

Meanwhile, heat the oil to 350 degrees F in a wok over medium-high heat, or until a small cube of bread dropped into the oil floats and turns golden brown in 10 to 15 seconds. Add the chicken and cook, stirring frequently with a slotted spoon, until cooked through, about 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain all but 1 tablespoon of the oil from the wok.

Return the wok to medium-high heat and the garlic, ginger and jalapenos and stir-fry briefly until softened, about 2 minutes. Add the peppercorns and dried chiles and toast, tossing continuously until fragrant and the chiles begin to blacken, about 30 seconds. Return the chicken to the wok, add the green peppers and toss until very hot and beginning to soften, about 2 minutes.

Pour in the vinegar and soy and toss until well combined. Add the chili oil and cook until heated through.

Transfer the chicken to a large shallow bowl, drizzle the sesame oil over the top and serve immediately.

Categories:

IDEAS YOU'LL LOVE

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chicken Cutlets with Spicy Arugula

Recipe courtesy of Valerie Bertinelli

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking