Orange Chicken with Red Chiles

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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For the marinade:

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

For the sauce:

1/2 Tbsp. minced fresh ginger
1/2 Tbsp. minced garlic
1 whole scallion, minced
1/2 tsp. ground Sichuan peppercorns
1 Tbsp. rice wine (or substitute 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

To stir fry:

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

In a bowl, combine the ingredients for the marinade, stir well, and add the chicken. Let sit for 30 minutes.

In another bowl, combine all the sauce ingredients, stir well, and set aside.

To stir-fry, heat a wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and drained marinated chicken. Cook, stirring, for about 1 minute. Add the sauce and cook, stirring for an additional 30 seconds. Remove the chiles before serving.

Recipe from “The Chile Pepper Encyclopedia” by Dave Dewitt.