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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Number of Servings: 4 |
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Directions: # 2 chicken breasts, boneless, skinless, 7 to 8 ounces
# 1 egg white
# 1/2 teaspoon salt
# Pinch freshly ground black or white pepper
# 3 to 4 tablespoons cornstarch
# Sauce:
# 2 tablespoons dark soy sauce
# 2 tablespoons hoisin sauce
# 1 tablespoon Shao-Hsing rice wine or dry sherry
# 2 teaspoons black or red rice vinegar
# 1 teaspoon granulated sugar
# 2 tablespoons chicken broth or water
# Other:
# 1 tablespoon minced ginger
# 2 cloves garlic, peeled and minced
# 2 green onions, finely chopped
# 6 to 10 small dried red chilli peppers, according to taste
# 1/2 teaspoon ground Szechuan peppercorn or coriander, or to taste
# 1 teaspoon sesame oil
# Oil for deep-frying, as needed
Cut the chicken into 1-inch cubes. Add the marinade ingredients, using your fingers to make sure the chicken is well coated in the cornstarch. Let the chicken sit for 30 minutes.
Heat the oil to between 360 and 375 degrees Fahrenheit. In a small bowl, mix together the sauce ingredients and set aside.
Mince the ginger and garlic. Chop the green onion on the diagonal into 1-inch pieces. Cut the chilies in half and remove the seeds (wear rubber gloves to do this).
When the oil is hot, add the chicken cubes, taking care not to overcrowd the wok and keeping the temperature constant. Deep-fry until golden brown and crispy. Remove and drain on paper towels.
Drain the oil from the wok.
Heat 3 tablespoons oil on medium-high to high heat. When the oil is hot, add the chilies. Stir-fry just until they begin to darken, then add the garlic and ginger. Stir-fry until aromatic (total stir-fry time for the chilies and garlic and ginger should be about 1 minute).
Add the chicken cubes. Stir-fry for a minute, then push up to the sides and add the sauce in the middle of the wok. Mix with the chicken. Stir in the green onion and the Szechuan peppercorn or ground coriander. Heat through. Remove from the heat and stir in the sesame oil. Serve hot.
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