General chua's spicy hot chicken

Yield: 1 servings

Measure Ingredient
1 each Chicken Breast
1 teaspoon Cornstarch
1 each Tb Soy Sauce
½ teaspoon Sugar
1 each Tb Soy Sauce
1 each Tb White Vinegar
1 each Tb Dry Sherry
½ teaspoon Salt
1 teaspoon Cornstarch past
3 eaches Dried Red Chili Pods
½ teaspoon Ginger, fresh, minced
2 teaspoons Sesame Oil
Vegetable Oil for blanching
1 each Green Onion (white part)
1 each Garlic Clove, minced



Pound chicken slightly with a mallet to tenderize; then cut into ¾ by ¾ inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; 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 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tbs oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili 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.

Submitted By EARL SHELSBY On 11-01-94

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