Szechuan Chicken
Dear Recipe Goldmine Chinese Food Fans,
There are lots of variations of this recipe. Here is one of the much better ones I occasionally make. Please note that this is not kung pao chicken which generally makes use of Szechuan peppercorns and the chicken is stir-fried instead of fried. Also, not all Szechuan chicken dishes utilised fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 complete boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce two tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 tablespoons oyster sauce three tablespoons light (colour) soy sauce* three tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry 6 to 12, or a lot more, dried Szechuan peppers, based on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green portion only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil 2 teaspoons cornstarch mixed with equal quantity of water (utilised to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to offer sauce clear, glossy look)
* Substitute with standard if light not accessible
**I use six simply because my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 complete egg, plus one egg yolk 1 cup water
At least 5 hours before you cook this dish, cut 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 chicken 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 in addition to water will make meat very tender.
If you are ready to begin cooking, mix with each other soy sauces, oyster sauce and chicken broth. You may must add about 1/4 cup water, or perhaps a little much more, depending on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about 3 to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Get rid of your chicken strips from fridge. Location chicken in egg wash. After you have carried out this, coat chicken strips with cornstarch. Set aside for any couple of minutes to allow breading to dry (crucial step in making sure cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Do not fry considerably longer than this or meat will probably be dry. Eliminate chicken from oil and set on paper towel-covered plate. Subsequent, heat 2 tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you'll feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, enable to simmer for any minute or so before adding cornstarch mixed with water and decreasing heat. Sauce will begin to thicken pretty swiftly, in the course of which point you are able to add the sizzling hot oil utilised to fry chicken.
The final actions involve rapidly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir rapidly ahead of adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and eliminate mixture from wok.
Serve more than white rice.
Dear Recipe Goldmine Chinese Food Fans,
There are lots of variations of this recipe. Here is one of the much better ones I occasionally make. Please note that this is not kung pao chicken which generally makes use of Szechuan peppercorns and the chicken is stir-fried instead of fried. Also, not all Szechuan chicken dishes utilised fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 complete boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce two tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 tablespoons oyster sauce three tablespoons light (colour) soy sauce* three tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry 6 to 12, or a lot more, dried Szechuan peppers, based on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green portion only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil 2 teaspoons cornstarch mixed with equal quantity of water (utilised to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to offer sauce clear, glossy look)
* Substitute with standard if light not accessible
**I use six simply because my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 complete egg, plus one egg yolk 1 cup water
At least 5 hours before you cook this dish, cut 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 chicken 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 in addition to water will make meat very tender.
If you are ready to begin cooking, mix with each other soy sauces, oyster sauce and chicken broth. You may must add about 1/4 cup water, or perhaps a little much more, depending on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about 3 to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Get rid of your chicken strips from fridge. Location chicken in egg wash. After you have carried out this, coat chicken strips with cornstarch. Set aside for any couple of minutes to allow breading to dry (crucial step in making sure cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Do not fry considerably longer than this or meat will probably be dry. Eliminate chicken from oil and set on paper towel-covered plate. Subsequent, heat 2 tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you'll feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, enable to simmer for any minute or so before adding cornstarch mixed with water and decreasing heat. Sauce will begin to thicken pretty swiftly, in the course of which point you are able to add the sizzling hot oil utilised to fry chicken.
The final actions involve rapidly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir rapidly ahead of adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and eliminate mixture from wok.
Serve more than white rice.
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