Mandarin Chicken

17 ingredients
9 steps

Ingredients

  • 1 lb boneless chicken breast, diced into bite size pieces
  • 2 cups peanut oil
  • 2 dried red chilies, chopped
  • 1 teaspoon szechuan peppercorns
  • 12 cup unsalted peanuts
  • 4 slices gingerroot, peeled and finely chopped
  • 2 garlic cloves, thinly sliced
  • 3 green onions, finely chopped
  • 23 cup chicken stock
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 12 teaspoons cornstarch
  • 12 teaspoon sea salt
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine or 1 tablespoon dry sherry
  • 1 12 teaspoons cornstarch

Directions

  1. 1
    in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour.
  2. 2
    in a wok, heat oil until smoking, add chiles and peppercorns in a wire strainer and deep fry for 1 minute, drain on paper towels and set aside.
  3. 3
    reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside.
  4. 4
    add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside.
  5. 5
    remove all but 3 tablespoons of oil from wok.
  6. 6
    add ginger root, garlic, and green onions, stir fry for 30 seconds.
  7. 7
    add chicken, chiles, and peppercorns stir fry for 3 minutes.
  8. 8
    in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts.
  9. 9
    bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.

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