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“Very spicy, very authentic version of this dish. Careful when frying the chiles, your eyes could water, but it is definitely worth it. My mom always made this for a special dinner for my dad and it is delicious!”

Ingredients Nutrition


  1. Combine chicken, 2 tbls soy sauce, water, 1 1/2 tbls cornstarch, and garlic salt in bowl. Stir evenly in one direction and let marinate for 30 minutes.
  2. Remove tips and seeds from chiles, then cut in 1-inch pieces.
  3. Combine remaining two tbls. soy sauce, wine, sugar, 1 tsp cornstarch, salt, and sesame oil in small bowl.
  4. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tbls. oil.
  5. Heat oil and fry chiles until black. Add ginger, peanuts, green onions, water chestnuts, and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
  6. Serve over rice.

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