Hunan Spicy 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
1 1/2 tablespoons	22ml	Oyster sauce
3 teaspoons	15ml	Sugar
4 tablespoons	60ml	Tomato catsup
1/2 teaspoon	2.5ml	Salt
1		White pepper
1 teaspoon	5ml	Hunan pepper --the soaked pepper flakes at
		***THE BOTTOM OF HOT OIL (?) - - (?), substitute: SUBSTITUTE***
2 teaspoons	10ml	Chili paste - or
2 teaspoons	10ml	Sambal oeleck - or
1 teaspoon	5ml	Crushed red pepper flakes - plus
1 teaspoon	5ml	Red chile oil
1/2 cup	31g / 1.1oz	Onions - diced (1/4 inch)
2 tablespoons	30ml	Finely chopped fresh ginger
1		Garlic clove - minced
1 teaspoon	5ml	Sesame 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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