Szechuan Chicken breast
Dear Recipe Goldmine Chinese Food Fans,
There are numerous variations of this recipe. Right here is amongst the greater ones I sometimes make. Please note that that is not kung pao chicken which usually utilizes Szechuan peppercorns as well as the chicken is stir-fried as opposed to fried. Also, not all Szechuan chicken dishes utilised fried chicken. Hope you get pleasure from this.
Regards,
Cookin' Dad
1 complete boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder two teaspoons cornstarch 1 egg white 3 tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 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 far more, dried Szechuan peppers, depending on how hot you like your food* 2 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 quantity of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (utilised to provide sauce clear, glossy appear)
* Substitute with standard if light not accessible
**I use six since my five year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus one egg yolk 1 cup water
A minimum of 5 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 quite thin white film. Add egg white and mix in with fingers for 1 minute or so. Set in fridge. Egg white and cornstarch as well as water will make meat really tender.
Once you are ready to start cooking, mix collectively soy sauces, oyster sauce and chicken broth. You could possibly must add about 1/4 cup water, or possibly a small a lot more, based on how how salty your soy sauces are. Make sure to TASTE FOR SALTINESS.
Heat about 3 to four inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and whole egg. Get rid of your chicken strips from fridge. Place chicken in egg wash. Once you have done this, coat chicken strips with cornstarch. Set aside for a couple of minutes to permit breading to dry (key step in ensuring cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Do not fry much longer than this or meat is going to 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 will feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, let to simmer for any minute or so before adding cornstarch mixed with water and lowering heat. Sauce will commence to thicken pretty rapidly, throughout which point you'll be able to add the sizzling hot oil utilized to fry chicken.
The last methods involve quickly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir speedily before adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and eliminate mixture from wok.
Serve more than white rice.
Dear Recipe Goldmine Chinese Food Fans,
There are numerous variations of this recipe. Right here is amongst the greater ones I sometimes make. Please note that that is not kung pao chicken which usually utilizes Szechuan peppercorns as well as the chicken is stir-fried as opposed to fried. Also, not all Szechuan chicken dishes utilised fried chicken. Hope you get pleasure from this.
Regards,
Cookin' Dad
1 complete boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder two teaspoons cornstarch 1 egg white 3 tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 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 far more, dried Szechuan peppers, depending on how hot you like your food* 2 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 quantity of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (utilised to provide sauce clear, glossy appear)
* Substitute with standard if light not accessible
**I use six since my five year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus one egg yolk 1 cup water
A minimum of 5 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 quite thin white film. Add egg white and mix in with fingers for 1 minute or so. Set in fridge. Egg white and cornstarch as well as water will make meat really tender.
Once you are ready to start cooking, mix collectively soy sauces, oyster sauce and chicken broth. You could possibly must add about 1/4 cup water, or possibly a small a lot more, based on how how salty your soy sauces are. Make sure to TASTE FOR SALTINESS.
Heat about 3 to four inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and whole egg. Get rid of your chicken strips from fridge. Place chicken in egg wash. Once you have done this, coat chicken strips with cornstarch. Set aside for a couple of minutes to permit breading to dry (key step in ensuring cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Do not fry much longer than this or meat is going to 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 will feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, let to simmer for any minute or so before adding cornstarch mixed with water and lowering heat. Sauce will commence to thicken pretty rapidly, throughout which point you'll be able to add the sizzling hot oil utilized to fry chicken.
The last methods involve quickly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir speedily before adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and eliminate mixture from wok.
Serve more than white rice.
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