General chua's chicken

Yield: 4 servings

Measure Ingredient
1 Chicken breast
1 tablespoon Soy sauce
1 teaspoon Cornstarch
1 tablespoon White vinegar
1 tablespoon Soy sauce
1 tablespoon Dry sherry
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Cornstarch
Vegetable oil; for blanching
3 Dried red chile pods
1 Green onion; white part only
½ teaspoon Fresh minced ginger
1 clove Garlic; minced
2 teaspoons Sesame oil

Pound chicken slightly with a mallet to tenderize and flatten. Cut into ¾" by ¾" pieces. Combine the 1 Tbsp soy sauce and 1 tsp cornstarch; set aside. Combine next eight ingredients; set aside.

To oil blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 to 4 minutes until golden brown. Remove chicken and drain, reserving oil.

To stir fry, remove all but 2 Tbsp oil from the wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir fry about 30 seconds. Return chicken and add green onion, ginger and garlic, stir frying for another 30 seconds. Pour in the sauce mixture you have set aside and cook until thickened. To serve, stir in the sesame oil.

Note: Chile pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Shared by Allison Cozzi. From Roy Crockett WGJT73A.

Similar recipes