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.