Szechuan Chicken

Introduce

Chef :

Keith Vigon

Szechuan Chicken

A little time and effort and you have a beautiful tasting dish adjust the spicy seasonings to your taste. Parboiling the chicken in hot oil helps to make extra tender. Please if you make this dish and enjoy it take a photo and add to the recipe thank you

Ingredient

boneless chicken breasts about 7 ounces each

egg whites

2 tbsp

cornstarch

2 tbsp

Chinese rice wine, dry sherry or cooking wine

1 teaspoon

Worcestershire sauce

2 teaspoons

Tabasco sauce, or other type of hot sauce

2 tbsp

sesame oil

1 tablespoon

soy sauce

2 tbsp

brown sugar

1/4 teaspoon

cayenne pepper-or more to taste

1/2 teaspoon

crushed dried red chilis, or to taste

2 slices

ginger minced, to form 1 tablespoon

strips

For carrots, cut into thin

1 half

red bell pepper, sliced

1 half

green bell pepper,

green onions, chopped

1 cup

vegetable oil

Cooking instructions

* Step 1

Rinse the chicken well then pat dry with paper towels. Cut the chicken into thin strips if you partially freeze the chicken 1st this is much easier to do.

* Step 2

Combine the source ingredients in a small bowl and set aside.

* Step 3

Whisk the cornstarch into the egg whites, then coat the chicken strips in the cornstarch mixture.

* Step 4

Heat 1 cup of oil in a wok and cook the chicken strips briefly in the hot oil until they turn white, keep them moving continuously while cooking, as you would with all wok type cooking

* Step 5

Remove the chicken and drain on paper towel.

* Step 6

Clean out the wok and add 1 tablespoon of oil, when the oil is hot add the carrots stir fry briefly then add the peppers

* Step 7

Make a well in the middle of the wok and add the source. Heat briefly mix the sauce in with the vegetables return the chicken to the wok and stirfry for 1 to 2 more minutes.

Note: if there is a photo you can click to enlarge it