Recipe: Szechuan Chicken Breast

Dear Recipe Goldmine Chinese Food Fans,

There are lots of variations of this recipe. Right here is among the greater ones I sometimes make. Please note that this really is not kung pao chicken which typically makes use of Szechuan peppercorns as well as the chicken is stir-fried as an alternative to fried. Also, not all Szechuan chicken dishes utilized fried chicken. Hope you get pleasure from this.

Regards,

Cookin' Dad

1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder two teaspoons cornstarch 1 egg white three tablespoons water

Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) three tablespoons oyster sauce three tablespoons light (color) soy sauce* three tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry six to 12, or a lot more, dried Szechuan peppers, depending on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced 3 tablespoons minced green onions (green part only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil two teaspoons cornstarch mixed with equal quantity of water (utilized to thicken sauce) 1 1/2 tablespoons sizzling hot oil (used to give sauce clear, glossy look)

* Substitute with typical if light not available

**I use six due to the fact my five year old daughter has low heat tolerance (smile).

Batter 1 1/2 cups cornstarch 1 complete egg, plus 1 egg yolk 1 cup water

At the very least five hours ahead of you cook this dish, reduce your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly over chicken strips. Next, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes till <a href="https://en.wikipedia.org/wiki/Chicken_%28food%29">chicken</a> strips are covered with extremely thin white film. Add egg white and mix in with fingers for one particular minute or so. Set in fridge. Egg white and cornstarch together with water will make meat quite tender.

When you are prepared to begin cooking, mix together soy sauces, oyster sauce and chicken broth. You could must add about 1/4 cup water, or perhaps a small far more, based on how how salty your soy sauces are. Make sure you TASTE FOR SALTINESS.

Heat about 3 to four inches of vegetable oil or shortening to 350 to 360 degrees F.

Beat water, egg yolk and whole egg. Eliminate your chicken strips from fridge. Location chicken in egg wash. Once you have done this, coat chicken strips with cornstarch. Set aside for a couple of minutes to let breading to dry (essential step in making sure cornstarch adheres to meat throughout frying cycle).

Drop chicken strips into hot oil and fry for about 2 minutes. Don't fry significantly longer than this or meat will probably be dry. Get rid of chicken from oil and set on paper towel-covered plate. Subsequent, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you are going to feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, permit to simmer for any minute or so before adding cornstarch mixed with water and decreasing heat. Sauce will start to thicken pretty rapidly, for the duration of which point you can add the sizzling hot oil employed to fry chicken.

The final actions involve speedily returning chicken back to wok and mixing it with sauce. Subsequent, add minced green onion and stir swiftly before adding peanuts (optional). Drizzle sesame oil more than sauce, rapidly stir and take away mixture from wok.



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