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“Got a cast iron Dutch oven for Christmas, and I found this on cookingincastiron.com and am putting it here for safe keeping. They say you can use a Dutch oven for this, so I'm interested to try it out. Site says that 6 chiles will make a hot dish, so adjust to your taste. Prep and cook time are estimates.”
READY IN:
1hr 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into cubes. Mix in the soy sauce, 2 teaspoons of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
  2. Combined the dark soy sauce, sugar, sesame oil and 1 teaspoon rice wine. Set aside. Cut the red chiles in half and remove the seeds. Chop and set aside.
  3. Heat the oil to 350°F When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.
  4. Raise the temperature of the wok to 400°F Deep-fry the chicken a second time briefly, until the chicken turns a golden brown. Remove from the wok and drain on paper towels.
  5. Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir fry briefly until aromatic.
  6. Add the chiles and cook for 1 minute. Add the sauce in the middle of the wok and bring it to a boil. Add the chicken and mix through.

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