Hunan spicy chicken

Yield: 1 Servings

Measure Ingredient
1 pounds Boneless chicken breast; cut into shreds
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
2 cups Vegetable oil
1½ tablespoon Oyster sauce
3 teaspoons Sugar
4 tablespoons Tomato catsup
½ teaspoon Salt
1 pinch White pepper
1 teaspoon Hunan pepper;the soaked pepper flakes at the bottom of hot oil (?), substitute:
2 teaspoons Chili paste; OR
2 teaspoons Sambal oeleck; OR
1 teaspoon Crushed red pepper flakes; PLUS
1 teaspoon Red chile oil
½ cup Onions; diced (1/4 inch)
2 tablespoons Finely chopped fresh ginger
1 Garlic clove; minced
1 teaspoon Sesame oil



Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1½ cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately.

Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by Eileen Yin-Fei Lo Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer)

NOTES : MC formatted by Holly Butman Recipe by: Eileen Yin-Fei Lo

Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997

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