Preparation:
Preparation time: 20 mins
Cooking time: 15 mins
Serving: 4
Ingredients:
- 3 cups rice flour
- 4 cups cold water, divided
- ⅔ cup dried shrimp
- ¾ cup Chinese bacon
- 4 tablespoons vegetable oil, divided
- 2 pounds daikon radish, peeled and grated
- ⅓ cup rock sugar
- 2 tablespoons salt
Instructions:
- 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.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/92739/fiery-pepper-chicken/
