hot pepper chicken

How To Make hot pepper chicken

• 1

  Cut chicken meat in sheets away from breast bone, slice into squares of 1x1\".
• 2

  Dredge in a mixture of corn starch and salt on a piece of wax paper; allow pieces to dry individually on wax paper about 20 minutes.
• 3

  Remove seeds from fresh peppers and coarsely cut into strips; reserve.
• 4

  Mix sugar, vinegar, soy sauce, wine together in a small bowl; reserve.
• 5

  Heat oil in wok until smoking, add dredged chicken, stir fry on all sides - If oil is hot enough for chicken, pieces will not stick to wok.
• 6

  Add sugar and vinegar reserve, hot peppers; cover wok.
• 7

  Add 1/2 cup water, cook over medium heat 5 minutes; self gravy should form in the bottom of wok.
• 8

  Stir chicken in gravy so it will cook in gravy.
• 9

  Gravy should become gelatinous after 5 minutes of cooking.
• 10

  If gravy becomes too thick, thin gravy out with small amounts of water.
• 11

  Sprinkle in 1 cup of peanuts, mix thoroughly.
• 12

  NOTE: Canned hot peppers are too soft to be used for this dish - If desired, dried cayenne peppers can be reconstituted for use.
• 13

  If you are fond of this dish, it is well to freeze your own hot peppers, in season.
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