Hunan Chili Chicken

Recipe Ingredients

1 lb	454g / 16oz	Boneless chicken breast - cut into shreds
		Marinade
1		Egg white
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Cornstarch
2 cups	474ml	Vegetable oil
		Sauce
2 teaspoons	10ml	Finely chopped garlic
1 1/2 tablespoons	22ml	Yellow bean paste
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Tomato paste
1 teaspoon	5ml	Red chili oil
2 teaspoons	10ml	Chili sauce or chili paste with garlic
1 tablespoon	15ml	Dry sherry
		Cornstarch Mixture
2 teaspoons	10ml	Cornstarch blended with
1 1/2 tablespoons	22ml	Water
		Peppers
1		Sized red bell pepper (medium)
1		Sized green bell pepper (medium)

Recipe Instructions

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set aside. Cut and reserve bell pepper pieces. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white.

Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens. Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute. Serve.

Based upon a recipe for Hunan Chili Squid in The New Chinese Cooking School by Kenneth Lo

Source:
Kenneth Lo

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