Szechuan Chicken (Kang Pao Chicken) Recipe
Ingredients
| 4 chicken breast halves, skinned boned, and cubed into 3/4inch cubes | ||
| Egg white | 1 | |
| Cornstarch | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 cup unsalted peanuts or cashews . | ||
| Scallions | 2 , sliced | |
| Dry sherry | 2 Tablespoon | |
| 2 tablespoons hoisin sauce | ||
| Black bean sauce | 4 Tablespoon | |
| Chili paste | 1/2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
Directions
Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
Chef
