Szechuan Chicken breast
Dear Recipe Goldmine Chinese Meals Fans,
There are numerous variations of this recipe. Here is among the much better ones I sometimes make. Please note that this really is not kung pao chicken which normally makes use of Szechuan peppercorns and the chicken is stir-fried instead of fried. Also, not all Szechuan chicken dishes employed fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white 3 tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) three tablespoons oyster sauce three tablespoons light (colour) soy sauce* 3 tablespoons LOW SODIUM normal soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry six to 12, or a lot more, dried Szechuan peppers, based on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green element only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil two teaspoons cornstarch mixed with equal quantity of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to give sauce clear, glossy look)
* Substitute with standard if light not obtainable
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus one particular egg yolk 1 cup water
A minimum of five hours prior to you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly more than chicken strips. Subsequent, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes until chicken strips are covered with really thin white film. Add egg white and mix in with fingers for 1 minute or so. Set in fridge. Egg white and cornstarch along with water will make meat quite tender.
If you are ready to start cooking, mix with each other soy sauces, oyster sauce and chicken broth. You could possibly have to add about 1/4 cup water, or possibly a small a lot more, depending on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about three to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Eliminate your chicken strips from fridge. Place chicken in egg wash. Once you have accomplished this, coat chicken strips with cornstarch. Set aside for a couple of minutes to permit breading to dry (important step in guaranteeing cornstarch adheres to meat for the duration of frying cycle).
Drop chicken strips into hot oil and fry for about 2 minutes. Don't fry significantly longer than this or meat will likely be dry. Remove chicken from oil and set on paper towel-covered plate. Next, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you may really feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, permit to simmer for a minute or so just before adding cornstarch mixed with water and lowering heat. Sauce will start to thicken fairly quickly, throughout which point you can add the sizzling hot oil used to fry chicken.
The final methods involve swiftly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir quickly prior to adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and take away mixture from wok.
Serve over white rice.
Dear Recipe Goldmine Chinese Meals Fans,
There are numerous variations of this recipe. Here is among the much better ones I sometimes make. Please note that this really is not kung pao chicken which normally makes use of Szechuan peppercorns and the chicken is stir-fried instead of fried. Also, not all Szechuan chicken dishes employed fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white 3 tablespoons water
Sauce 2 tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) three tablespoons oyster sauce three tablespoons light (colour) soy sauce* 3 tablespoons LOW SODIUM normal soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry six to 12, or a lot more, dried Szechuan peppers, based on how hot you like your food* two garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green element only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil two teaspoons cornstarch mixed with equal quantity of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to give sauce clear, glossy look)
* Substitute with standard if light not obtainable
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus one particular egg yolk 1 cup water
A minimum of five hours prior to you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly more than chicken strips. Subsequent, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes until chicken strips are covered with really thin white film. Add egg white and mix in with fingers for 1 minute or so. Set in fridge. Egg white and cornstarch along with water will make meat quite tender.
If you are ready to start cooking, mix with each other soy sauces, oyster sauce and chicken broth. You could possibly have to add about 1/4 cup water, or possibly a small a lot more, depending on how how salty your soy sauces are. Be sure you TASTE FOR SALTINESS.
Heat about three to 4 inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and complete egg. Eliminate your chicken strips from fridge. Place chicken in egg wash. Once you have accomplished this, coat chicken strips with cornstarch. Set aside for a couple of minutes to permit breading to dry (important step in guaranteeing cornstarch adheres to meat for the duration of frying cycle).
Drop chicken strips into hot oil and fry for about 2 minutes. Don't fry significantly longer than this or meat will likely be dry. Remove chicken from oil and set on paper towel-covered plate. Next, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you may really feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, permit to simmer for a minute or so just before adding cornstarch mixed with water and lowering heat. Sauce will start to thicken fairly quickly, throughout which point you can add the sizzling hot oil used to fry chicken.
The final methods involve swiftly returning chicken back to wok and mixing it with sauce. Next, add minced green onion and stir quickly prior to adding peanuts (optional). Drizzle sesame oil over sauce, rapidly stir and take away mixture from wok.
Serve over white rice.
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