During Capital Cooking's Asian Fusion episode, we made Rosemary Red Pepper Chicken. I have to admit, I was afraid that I wouldn't like this dish because I thought it would be too spicy for my taste. I was pleasantly surprised at the end when I tried the dish. The peppers add a sweet and smokey flavor, but not overwhelming. We made this recipe on a wok stove, so it may take longer to cook when you try it at home. Enjoy!
Asian Fusion Cuisine
Main Dish: ROSEMARY RED PEPPER CHICKEN
12 oz boneless, skinless chicken leg meat
2 oz jalapeno peppers
16 pieces dry hot chili peppers
2 cloves fresh garlic, thinly sliced
3 slices fresh ginger
2 scallions, chopped in 1-in segments
½ + ½ tsp ground rosemary
¼ tsp soy sauce
½ tsp sea salt
1/3 tsp sugar
1 tbsp corn starch
dash ground white pepper
1 tbsp + ½ tbsp Chinese cooking wine (michiu)
1 tsp + ½ tbsp sesame oil
dash roasted white sesame seeds
sprig fresh rosemary
1 egg white
3 cups olive oil
1. Dice the chicken leg meat into 1” dices. Season it with ½ tsp ground rosemary, soy sauce, sea salt, sugar, corn starch, black pepper, cooking wine, sesame oil, egg white, and fresh rosemary. Mix and place in refrigerator and marinate for 30 minutes.
2. Cut the jalapeno pepper into small segment on the bias, put aside.
3. Heat the olive oil in a deep pot until 325° and add the diced chicken for 2 minutes until inside tender and outside crispy. Take out and put aside to drain.
4. Heat a deep pan or wok first. Once the pan is hot, add 1 tbsp olive oil from the diced chicken prep and stir-fry the jalapeno peppers.
5. As the peppers release its flavors, add the diced chicken and the remaining cooking wine and toss for 30 seconds. Just before taking out of the pan, sprinkle the remaining sesame oil and toss a few more times.
6. Plate the chicken and sprinkle the rosemary and roasted white sesame seeds on top of the chicken.