Princess Chicken - Szechwan

Recipe Ingredients

2 lbs	908g / 32oz	Chicken thighs - or 1 lb
		Breasts - skinned
		And boned
3 tablespoons	45ml	Cornstarch
1 tablespoon	15ml	Soy sauce
10		Dried hot peppers - (1 inch)
		Seasoning Sauce
1 tablespoon	15ml	Dry sherry
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
1 cup	237ml	Vegetable oil
1 teaspoon	5ml	Szechwan peppercorns
1 teaspoon	5ml	Ginger - minced
1/2 cup	73g / 2.6oz	Unsalted roasted peanuts - chopped

Recipe Instructions

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.

Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.

Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.

Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot.

Source:
Miss Virginia Kelly

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