Gallic Pepper Chicken

Origin: Chinese

It is surprising that the Humanese people are known in China as possessing strong wills and a fighting spirit, for they surely are a reflection of their cuisine. Their food is strong, robust and full of jostling flavors. This dish typifies the style of cooking that has made Hunan food a strong contender for the best cuisine in China.

3 chicken thighs, boned and skined removed

For the chicken marinade:
1 egg, lightly beaten
2 teaspoons light soy sauce
1/2 teaspoon cornstarch (cornflour)
3 cups groundnut peanut oil, for deep-frying
1 green bell pepper (capsicum), seeded and cut into 1-inch (2.5-cm), traingles
2 red chili peppers, seeded and chopped
6 cloves garlic, thinly sliced
12 black peppercorns, crushed

For the seasonings:
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1/2 teaspoon sugar
2 teaspoons white vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1/2 teaspoon cornstarch (cornflour), mixed with 1 tablespoon cold water, for thickening
1/2 teaspoon sesame oil
1/2 teaspoon hot chili oil

Score the chicken meat all over; then, cut into 1-inch (2.5-cm) square bite-sizes pieces. Mix the chicken with all of the marinade ingredients and set aside for 20 minutes.

Meanwhile, assemble the remaining ingredients so they are ready for cooking.

Heat the groundnut oil for deep-frying in a wok until moderately hot. Deep-fry the chicken until golden brown, 3-4 minutes. Remove with a slotted spoon, and drain on paper towels.

Pour off the groundnut oil from the wok, leaving a generous film of oil, about 2 teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic for 30 seconds.

Add the peppercorns and chicken and stir-fry for 2-3 minutes. Add the seasonings, and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine thoroughly for 10 seconds. Remove to a serving plate and serve hot.