Ingredients
1 lb. boneless skinless chicken breast, cut into 1" pieces
1/4 c. plus 1 tbsp. cornstarch
Freshly ground pepper, preferably Szechuan
Vegetable oil, for frying
1 tbsp. freshly minced ginger
3 cloves garlic, minced
2 bell peppers (red and green), chopped
6 dried chile peppers
1/2 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
2 tbsp. chili garlic sauce
2 tsp. sesame oil
Sesame seeds
Cooked white rice
Preparation
Step 1Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper. Shake to coat.Step 2In a large pot over medium-high heat, add enough oil to come up 2 inches. Shake off excess cornstarch from chicken and add chicken to hot oil. Working in batches, fry chicken until golden and no longer pink, 7 minutes. Drain on a paper towel-lined plate. Step 3In a large skillet over medium heat, heat 1 tablespoon canola oil. Add ginger and garlic and cook until fragrant, 1 minute. Add bell peppers and cook until soft, 5 minutes, then add dried chile peppers and toast, 1 minute. Remove from heat. Step 4In a small saucepan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil. Whisk in remaining tablespoon cornstarch and let simmer until thickened, 5 minutes. Step 5Add chicken and sauce to skillet and toss until coated. Garnish with sesame seeds and serve over rice.
For something less spicy, but just as delicious try our General Tso Chicken!
Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on October 12, 2020 to include more information about the dish.
