Ingredients: |
Ingredients: 1 lb chicken breast
4 Tbs cornstarch
1 tsp salt
1/2 tsp 5 spice powder
1/2 cup chicken stock
2 tsp sugar
1 Tbs light soy sauce
1/2 tsp sesame oil
1 tsp vinegar
2 tsp chinese wine or dry sherry
extra 1/4 tsp 5 spice powder
1/4 tsp ground black pepper
2 tsp cornstarch
1 Tbs cold water
1/2 cup oil for frying (peanut)
10 dried red chillies (little tiny ones), seeded; or up to 20 or as many as you can stand. Fresh hawaiian chillies work great too, but for God's sake, take out the seeds.
2 (or more) cloves of garlic finely chopped
2 tsp finely chopped fresh ginger
4 green onions, chopped into 2 inch lengths
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Directions: |
Directions:Cut chicken into bite sized pieces. Mix together cornstarch, salt and 5 spice powder and toss chicken pieces in the mixture, then dust off excess cornstarch. Mix stock, sugar, soy, sesame oil, vinegar, wine, 5 spice and pepper together. In another small bowl, mix cornstarch and water.
Heat oil in wok and when very hot, add chicken pieces, a third at a time, and fry over high heat, tossing chicken to brown all over. As each batch is fried, drain on absorbent paper and let oil return to high heat before adding next batch. When chicken has been fried, pour off all but 2 Tbs of the oil. Add chiles, garlic and ginger and fry until garlic and ginger are golden and chillies turn dark (you may need a gas mask for this step). Add green onions and toss for a few seconds, then add stock mixture and bring to a boil. Turn heat to medium-high and add cornstarch/water mix, stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with/over white rice. |
This recipe for Szechwan Chicken (aka 20 chili pepper chicken) is from