Chinese Chile Chicken

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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Ingredients:

Marinade:

1/2 Tbsp. cornstarch
1 Tbsp. dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2″ pieces

Sauce:

1/2 Tbsp. minced ginger
1/2 Tbsp. minced garlic
1 green onion, minced
1/2 tsp. ground Sichuan peppercorns
1 Tbsp. dry vermouth or white wine
2 Tbsp. soy sauce
1 Tbsp. hot bean sauce
2 Tbsp. dried orange peel, soaked in hot water for 1/2 hour and shredded
2 tsp. sugar or honey
1/2 tsp. sesame oil

Stir-fry:

2 Tbsp. peanut oil
6 small dried hot red chiles, such as japones or de arbol

Instructions:

For the marinade:

Combine the ingredients for the marinade in a bowl and stir well. Add the chicken pieces and let stand for 30 minutes.

For the sauce:

Combine all the sauce ingredients into a bowl and stir well. Set the sauce aside until ready to stir-fry.

For the stir fry:

Heat the wok over high heat and add the peanut oil. When it begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute, then add the sauce and stir-fry for an additional 30 seconds. Remove the chiles (if you desire) before serving.

Recipe by Chyrel.