Title: Szechwan Chicken, Adapted From Wei-Chuan
Categories: Chicken, Chinese
Yield: 6 Servings
3 tb Soy sauce
1/2 ts Salt (optional)
1 tb Sugar; or less
4 ts Rice vinegar -OR-
1 tb White vinegar
2 ts Corn starch
3 tb Water
1 1/2 lb Boneless dark meat chicken
1 tb Soy sauce
1 Egg white; beaten
2 tb Corn starch
2 md Green peppers
8 Fresh red cayenne peppers;
-substitute dried
2 c Oil
1/2 c Peanuts; raw or oil-roasted
3 tb Garlic; minced
1 tb Rice wine or sherry
2 ts Sesame oil
Mix the first 6 ingredients to make a sauce base. Set aside.
Cube the chicken in 1/2" cubes. Marinate it in a mixture of
soy, egg white, and corn starch for at least 30 minutes.
Trim and seed the green peppers and the cayennes if fresh. Cut
them into 1/2" pieces; if the peppers are dried, leave them whole.
Heat the oil in a large kettle to 300 F. Add the chicken (and
peanuts if used) and fry, stirring constantly, for 30 seconds.
Remove all the solids with a slotted spoon and set aside.
Pour off all but 3 tb of oil from the kettle. The oil might be
reusable. Add the garlic and stir-fry until fragrant. Add all
the peppers and stir-fry for 30 seconds. Add the rice wine and the
chicken (and the peanuts if you are using them). Stir once.
Add the sauce base mixture. Toss once. Sprinkle with sesame
oil and toss once. Serve.
