Ingredients
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1 1/4
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1
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1
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1
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1
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-
1
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1
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1
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-
-
-
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Directions
Steps
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1
Done
|
Dice Chicken Into 1-Inch Pieces. Place the Chicken Cubes, Oil, Cornstarch, Wine, and Soy Sauce in a Bag and Give a Quick Toss Before Placing in the Refrigerator For 30 Minutes to Marinate. |
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2
Done
|
While the Chicken Is Marinating, Dice Bell Pepper and Cucumber Into 1/2-Inch Squares, Dice the Red Onion, and Chop the Green Onions Into 1/2-Inch Pieces. |
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3
Done
|
Mince the Garlic and Grate the Ginger; Set Aside. |
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4
Done
|
in a Wok or Any Suitably Large Frying Pan, Dry-Roast the Dried Red Peppers and Peppercorns Until They Release Their Aroma; Set Aside. |
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5
Done
|
in a Blender or Food Processor, Combine Hoisin Sauce, Soy Sauce, Rice Wine, Vinegar, Oyster Sauce, Sugar, and Chicken Stock. Toss in the Roasted Peppercorns and 2 Dried Peppers and Puree Until No Big Chunks of the Dried Red Pepper Remain and the Peppercorns Are Pulverized. If You Don't Have a Blender or Food Processor or If You Want to Be More Thorough, Crush the Peppers and Peppercorns With a Mortar and Pestle, Then Just Whisk Together With the Sauce in a Small Bowl or Use the Blender Anyway. |
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6
Done
|
in the Same Pan as Before, Heat 1 Tbsp Vegetable Oil Over High Heat (smoking Hot Really) and Dump the Contents of the Chicken Bag Into the Wok and Stir Fry Until It Has Just Cooked Through. |
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7
Done
|
Remove Chicken from the Pan, Leaving the Hot Oil Behind, and Set Aside. You Could Also Fry the Peanuts Until They Achieve a Darker Brown Hue (especially If You Only Have Unroasted Peanuts) but I Didn't Bother. |
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8
Done
|
in the Same Oil, Saut the Cucumber, Onion, Green Onion, and Red Bell Pepper For About 4 Minutes Over High Heat; Just to Remove Their Rawness While Still Retaining Their Crunchiness. If They Start to Release Liquid, Stop Cooking and Drain Them Right Away. |
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9
Done
|
in the Same Oil, Saut the Ginger and Garlic For 30 Seconds. |
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10
Done
|
Add Contents of the Blender (the Sauce) and Bring to a Boil. Keep It at a Boil Until It Has Reduced to a Thick Syrup-Like Consistency. |
