Szechuan Chicken
Dear Recipe Goldmine Chinese Food Fans,
There are lots of variations of this recipe. Here is one of the greater ones I occasionally make. Please note that this is not kung pao chicken which generally makes use of Szechuan peppercorns along with the chicken is stir-fried as opposed to fried. Also, not all Szechuan chicken dishes utilized fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) three tablespoons oyster sauce three tablespoons light (colour) soy sauce* three tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry six to 12, or a lot more, dried Szechuan peppers, depending on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green part only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil two teaspoons cornstarch mixed with equal amount of water (utilized to thicken sauce) 1 1/2 tablespoons sizzling hot oil (utilised to offer sauce clear, glossy appear)
* Substitute with regular if light not obtainable
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 whole egg, plus one particular egg yolk 1 cup water
At least five hours before you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly more than chicken strips. Next, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes till chicken strips are covered with extremely thin white film. Add egg white and mix in with fingers for one particular minute or so. Set in fridge. Egg white and cornstarch in addition to water will make meat quite tender.
When you are ready to start cooking, mix together soy sauces, oyster sauce and chicken broth. You may need to add about 1/4 cup water, or a tiny a lot more, based on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about 3 to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Remove your chicken strips from fridge. Place chicken in egg wash. Once you have done this, coat chicken strips with cornstarch. Set aside for any couple of minutes to permit breading to dry (crucial step in ensuring cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about 2 minutes. Don't fry significantly longer than this or meat will be dry. Remove chicken from oil and set on paper towel-covered plate. Subsequent, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you are going to feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, permit to simmer for any minute or so before adding cornstarch mixed with water and minimizing heat. Sauce will start off to thicken relatively swiftly, in the course of which point it is possible to add the sizzling hot oil utilised to fry chicken.
The final measures involve speedily returning chicken back to wok and mixing it with sauce. Subsequent, add minced green onion and stir speedily ahead of adding peanuts (optional). Drizzle sesame oil more than sauce, quickly stir and get rid of mixture from wok.
Serve over white rice.
Dear Recipe Goldmine Chinese Food Fans,
There are lots of variations of this recipe. Here is one of the greater ones I occasionally make. Please note that this is not kung pao chicken which generally makes use of Szechuan peppercorns along with the chicken is stir-fried as opposed to fried. Also, not all Szechuan chicken dishes utilized fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) three tablespoons oyster sauce three tablespoons light (colour) soy sauce* three tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry six to 12, or a lot more, dried Szechuan peppers, depending on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green part only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil two teaspoons cornstarch mixed with equal amount of water (utilized to thicken sauce) 1 1/2 tablespoons sizzling hot oil (utilised to offer sauce clear, glossy appear)
* Substitute with regular if light not obtainable
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 whole egg, plus one particular egg yolk 1 cup water
At least five hours before you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly more than chicken strips. Next, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes till chicken strips are covered with extremely thin white film. Add egg white and mix in with fingers for one particular minute or so. Set in fridge. Egg white and cornstarch in addition to water will make meat quite tender.
When you are ready to start cooking, mix together soy sauces, oyster sauce and chicken broth. You may need to add about 1/4 cup water, or a tiny a lot more, based on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about 3 to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Remove your chicken strips from fridge. Place chicken in egg wash. Once you have done this, coat chicken strips with cornstarch. Set aside for any couple of minutes to permit breading to dry (crucial step in ensuring cornstarch adheres to meat in the course of frying cycle).
Find out more about grilled lemon chicken recipes
The final measures involve speedily returning chicken back to wok and mixing it with sauce. Subsequent, add minced green onion and stir speedily ahead of adding peanuts (optional). Drizzle sesame oil more than sauce, quickly stir and get rid of mixture from wok.
Serve over white rice.
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