This vibrant Hot Pepper Chicken is a perfect blend of heat and savory depth. Tender chicken breast pieces are dredged in cornstarch for a slight crunch before being stir-fried to golden perfection. The dish is tossed with fresh, fiery hot peppers and a tangy sauce made from soy sauce, cider vinegar, brown sugar, and wine. Crispy peanuts add a delightful texture contrast, while the reduced sauce creates a glossy, gelatinous coating that clings to every bite. Its an exciting main course or substantial side dish that brings bold, home-style flavor to the table. Ideal for weeknight dinners when you want something quick yet impactful, this recipe relies on fresh ingredients and high-heat cooking techniques. Serve it over steamed rice to soak up the delicious sauce.
Hot Pepper Chicken
Description
This vibrant Hot Pepper Chicken is a perfect blend of heat and savory depth. Tender chicken breast pieces are dredged in cornstarch for a slight crunch before being stir-fried to golden perfection. The dish is tossed with fresh, fiery hot peppers and a tangy sauce made from soy sauce, cider vinegar, brown sugar, and wine. Crispy peanuts add a delightful texture contrast, while the reduced sauce creates a glossy, gelatinous coating that clings to every bite. Its an exciting main course or substantial side dish that brings bold, home-style flavor to the table. Ideal for weeknight dinners when you want something quick yet impactful, this recipe relies on fresh ingredients and high-heat cooking techniques. Serve it over steamed rice to soak up the delicious sauce.Ingredients
Directions
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Cut chicken breasts into 1x1 inch squares.
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Mix cornstarch and salt together in a shallow bowl or on a plate.
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Dredge chicken pieces in the cornstarch mixture until evenly coated.
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Lay coated chicken pieces on wax paper and let them dry for 20 minutes.
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Remove seeds from fresh hot peppers and coarsely chop into strips.
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In a small bowl, mix brown sugar, cider vinegar, soy sauce, and wine. Set aside.
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Heat oil in a wok over high heat until smoking.
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Add dried chicken pieces to the hot wok and stir-fry until browned on all sides.
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Pour the sugar-vinegar-soy mixture over the chicken and add the chopped hot peppers.
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Cover the wok and add 1/2 cup of water.
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Reduce heat to medium and cook for 5 minutes.
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Uncover and stir chicken to coat in the forming gravy.
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Continue cooking until the gravy becomes thick and gelatinous, adding small amounts of water if it becomes too thick.
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Sprinkle in peanuts and mix thoroughly until heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 63.8mg22%
- Sodium 55.5mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Canned hot peppers are too soft for this dish; fresh peppers provide the necessary crunch and intensity.
If fresh peppers are unavailable, dried cayenne peppers can be reconstituted in hot water and used as a substitute.
For best results, freeze your own fresh hot peppers during peak season to use year-round.
Ensure the oil is sufficiently hot before adding chicken to prevent sticking and ensure proper searing.
The gravy should naturally reduce to a glossy, clingy consistency. If it becomes too thick, thin it with small splashes of water.
