General Chuas Spicy Hot Chicken

6 Servings

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General Chuas Spicy Hot Chicken Ingredients

1 Chicken Breast	1/2 ts Salt
MARINADE	1 ts Cornstarch past
1 tb Soy Sauce	1 Vegetable Oil for blanching
1 ts Cornstarch	3 Dried Red Chili Pods
SAUCE	SEASONINGS
1 tb White Vinegar	1 Green Onion (white part)
1 tb Soy Sauce	1/2 ts Ginger, fresh, minced
1 tb Dry Sherry	1 Garlic Clove, minced
1/2 ts Sugar	2 ts Sesame Oil

Instructions for General Chuas Spicy Hot Chicken

Servings: 6 Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 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 tablespoons 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. Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 10:34:12 -0400 From: Ken Gomberg

Main Ingredient: ChickenCuisine: Uncategorized