Chinese Hot Hot Chicken by Dinah Shore 1978 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was in Bon Appetit magazine in 1978, and that was the first time I tried it, but not the last. Give it a try, I am sure its one you will use again and again also. Ingredients:
1/4 cup chicken stock |
2 tablespoons dark soy sauce |
1 tablespoon cream sherry |
1 teaspoon chinese chili paste with garlic |
1 teaspoon red wine vinegar |
1 teaspoon granulated sugar |
1 teaspoon cornstarch |
1 teaspoon sesame seed oil |
2 cups peanut oil (for frying) |
1 egg white |
1 tablespoon cornstarch |
1/2 teaspoon salt |
4 skinless chicken breasts, cut into bite size pieces |
1/2 cup dry roasted peanuts |
10 whole dried chilies, stems removed |
2 green onions, cut into 1/2 inch pieces |
2 garlic cloves, minced well |
Directions:
1. Sauce;.
2. Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
3. Heat the two cups peanut oil in the wok to 375 degrees F.
4. Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
5. Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
6. Drain all oil now into a stainless pot to cool and use for another use.
7. Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
8. Add in the green sliced onion, garlic, and stir fry for 30 seconds.
9. Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
10. Quickly toss in peanuts.
11. Serve over steamed rice.
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