Spicy Chinese Pepper Chicken Recipes

SPICY CHINESE TAKEOUT CHICKEN

Steps:

• Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
• Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
• Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
• Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
• When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
• Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

SPICY CHINESE PEPPER CHICKEN

Steps:

• Stir together chicken broth, vinegar, molasses, brown sugar and soy sauce until mixture combines and sugar dissolves.
• Stir garlic, ginger, chopped chiles and peppercorns into mixture.
• Place chicken in crockpot and cover with chopped bell peppers and scallions.
• Pour sauce over all.
• Cover crockpot and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is cooked through.
• Remove chicken from crockpot, and keep warm.
• Mix cornstarch with 2-3 tbsp of cold water and add to sauce in crockpot, stirring to mix.
• Set crockpot on high, and cook for 15 minutes or so, or until sauce is thickened, stirring occasionally.
• May reheat chicken in crockpot (on low setting) if needed.
• Serve chicken with hot cooked rice, if desired.

SPICY FOUR-CHILE PEPPER CHICKEN

Steps:

• 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.

HOT AND SPICY SICHUAN CHICKEN

Steps:

• Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
• Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
• Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
• Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

CHINESE PEPPER CHICKEN

Steps:

• Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag.
• Add chicken; seal bag and turn to coat with marinade.
• Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
• Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet, using tongs; keep warm.
• Drain all but 1 teaspoon drippings from skillet.
• Heat 1 teaspoon drippings and the marinade in skillet over medium high heat.
• Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers.
• Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
• Serve with chicken.

FIERY PEPPER CHICKEN

Steps:

• Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
• Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
• Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

SALT AND PEPPER CHICKEN

Steps:

• Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
• Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
• Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.