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| Home -> [Asian, Chicken, Chinese, Ethnic, Hot & Spicy, Poultry] -> [General chua's spicy hot chicken Recipe] |
General chua's spicy hot chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Hot & Spicy, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| | Chicken Breast | | | *MARINADE* | | 1
| tbsp | Soy Sauce | | 1
| tsp | Cornstarch | | | *SAUCE* | | 1
| tbsp | White Vinegar | | 1
| tbsp | Soy Sauce | | 1
| tbsp | Dry Sherry | | 1/2
| tsp | Sugar | | 1/2
| tsp | Salt | | 1
| tsp | Cornstarch past | | 1
| | Vegetable Oil for blanching | | 3
| | Dried Red Chili Pods | | | *SEASONINGS* | | 1
| | Green Onion (white part) | | 1/2
| tsp | Ginger, fresh, minced | | 1
| | Garlic Clove, minced | | 2
| tsp | Sesame Oil |
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Procedures:
| 1 | Pound chicken slightly with a mallet to tenderize; then cut into ?by ?inch pieces. | | 2 | Combine marinade ingredients with chicken in the order listed; set aside. | | 3 | Combine sauce ingredients thoroughly; set aside. | | 4 | To oil-blanch, set wok over high heat for about 1 minute. | | 5 | Add 2 cups oil and heat to 350 degrees. | | 6 | Add chicken and blanch for 3 or 4 minutes until golden brown. | | 7 | Remove and drain, reserving oil. | | 8 | To stir-fry, remove all but 2 tablespoons oil from wok. | | 9 | Reheat, swirling pan to coat sides. | | 10 | Add chili pods and seeds; stir-fry for about 30 seconds until browned. | | 11 | Return chicken and add seasonings, stir-frying for another 30 seconds. | | 12 | Pour in sauce and cook until thickened. | | 13 | To serve, stir in sesame oil. | | 14 | Note: chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. | | 15 | Take care not to burn the seeds or let them get too dark |
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