Kung Pao Chicken
Ingredients:
2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
Description:
- Combine chicken, egg white and cornstarch in small bowl.
- Mix next 7 ingredients in another small bowl. Set sauce aside.
- Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
- Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.
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Szechwan Spicy Tangerine Chicken
A rich and complex dish. Serve over fresh Chinese noodles, cellophane noodles or a thin egg noodle such as vermicelli.
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cubed or sliced thin
1 teaspoon cornstarch
2/3 cup chopped onion
4 green onions, cut into 1-inch lengths
5 dried chili peppers, minced
2 teaspoons Szechwan peppercorns, roasted and ground*
2 teaspoons minced fresh ginger
2 tablespoons fresh tangerine juice or orange juice
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce*
3/4 teaspoon sugar
3/4 teaspoon Szechwan chili paste with garlic*
2 cups vegetable oil
2 tablespoons tangerine peel or orange peel cut into strips
1 teaspoon vinegar
1 teaspoon sesame oil*
Description:
- Combine chicken and cornstarch. Set aside.
- Combine onions in small bowl.. Combine chilli peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
- Heat oil in wok to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
- Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.
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