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Hunan Spicy Chicken

Type: Chicken, Poultry
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozBoneless chicken breast - cut into shreds
  Marinade
1   Egg white
1 tablespoon 15mlDry sherry
1 tablespoon 15mlCornstarch
2 cups 474mlVegetable oil
  Sauce
1 1/2 tablespoons 22mlOyster sauce
3 teaspoons 15mlSugar
4 tablespoons 60mlTomato catsup
1/2 teaspoon 2.5mlSalt
1   White pepper
1 teaspoon 5mlHunan pepper --the soaked pepper flakes at
  ***THE BOTTOM OF HOT OIL (?) - - (?), substitute: SUBSTITUTE***
2 teaspoons 10mlChili paste - or
2 teaspoons 10mlSambal oeleck - or
1 teaspoon 5mlCrushed red pepper flakes - plus
1 teaspoon 5mlRed chile oil
1/2 cup 31g / 1.1ozOnions - diced (1/4 inch)
2 tablespoons 30mlFinely chopped fresh ginger
1   Garlic clove - minced
1 teaspoon 5mlSesame oil

Recipe Instructions

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. 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. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes.

Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately.

Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by Eileen Yin-Fei Lo

Source:
Eileen Yin-Fei Lo

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