Sze Chuan Jar Gai - Fried Chicken Szechwan Style
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 lb boneless skinless chicken thighs
- 1 small egg
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1/3 cup vegetable oil
- 3 large fresh red chilies
- 2 tablespoons crushed garlic
- 1 large green bell pepper
- 1/4 cup flat leaf parsley
- 1 tablespoon medium-dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon chili powder
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Recipe
- 1 cut the chicken thighs into 1/4 inch pieces. it is okay to leave some of the fat if there is some.
- 2 in a glass bowl add the egg , cornstarch and dark soy sauce. add the chicken. stir well and let stand in the refrigerator for 20 minutes.
- 3 chop and seed the red chilies. cut them into 1/2 inch pieces and set aside. chop the green bell peppers into 1/2 inch pieces and set them aside as well.
- 4 wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
- 5 crush the garlic and set aside.
- 6 mix all the sauce ingredients together in another bowl. heat a wok over med-high heat until very hot.
- 7 cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. remove the chicken with a slotted spoon and place in a glass container.
- 8 add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
- 9 carefully pour off most of the oil except for 3 t and reheat the oil. add the garlic and stir vigorously and then add the green bell peppers. stir for one minute and add the chicken with chilies and parsley.
- 10 stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. add the sesame oil and stir.
- 11 serve immediately over hot rice.
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