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Hot Pepper Chicken

Hot Pepper Chicken recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 123.8
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
  • 2 Whole Chicken breasts
  • 4 Fresh Hot peppers
  • 1 cup Peanuts
  • 2 tbsp Oil
  • 1 tbsp Brown sugar
  • 1 tbsp Cider vinegar
  • 2 tbsp Soy sauce
  • 1 tbsp Wine
  • 1/2 cup Water
  • 1 tbsp Corn starch
  • 1 tsp Salt
Directions
  1. 1
    Cut chicken breasts into 1x1 inch squares.
  2. 2
    Mix cornstarch and salt together in a shallow bowl or on a plate.
  3. 3
    Dredge chicken pieces in the cornstarch mixture until evenly coated.
  4. 4
    Lay coated chicken pieces on wax paper and let them dry for 20 minutes.
  5. 5
    Remove seeds from fresh hot peppers and coarsely chop into strips.
  6. 6
    In a small bowl, mix brown sugar, cider vinegar, soy sauce, and wine. Set aside.
  7. 7
    Heat oil in a wok over high heat until smoking.
  8. 8
    Add dried chicken pieces to the hot wok and stir-fry until browned on all sides.
  9. 9
    Pour the sugar-vinegar-soy mixture over the chicken and add the chopped hot peppers.
  10. 10
    Cover the wok and add 1/2 cup of water.
  11. 11
    Reduce heat to medium and cook for 5 minutes.
  12. 12
    Uncover and stir chicken to coat in the forming gravy.
  13. 13
    Continue cooking until the gravy becomes thick and gelatinous, adding small amounts of water if it becomes too thick.
  14. 14
    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.

Keywords: hot pepper chicken, stir fry, spicy chicken, asian fusion, wok cooking, peanut chicken, soy sauce glaze, fresh peppers, cornstarch dredge, quick dinner, high heat, tangy savory, chicken breast recipe, wok hei, spicy appetizer
Read it online: https://www.chefs-mate.com/recipe/hot-pepper-chicken/