Photo: Lily Banse
Fiery Pepper Chicken
15 ingredients
20 min + 15 min
4 servings
openrecipes
"This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right."
Estimated Nutrition (whole recipe, rough)
872
Calories
46g
Protein
18g
Fat
121g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon salt
- 1/2 pound boneless chicken, cut into 1/2 inch cubes
- 1/4 cup cornstarch, or as needed
- 3 cups peanut oil for frying
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 green onions, julienned
- 2 long, green chilies - cut into 1/2-inch pieces
- 2 cups dried chilies, chopped
- 2 tablespoons Szechuan peppercorns
- 2 teaspoons soy sauce
- 2 teaspoons Chinese cooking wine
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes