General Chua's Chicken
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| Marinade | |||
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
cornstarch
|
|
| Sauce | |||
| 1 | tablespoon |
white vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
vegetable oil
for blanching |
*
|
| 3 | each |
dried red chiles
pods |
* |
| Seasonings | |||
| 1 | each |
scallions, spring or green onions
white part |
|
| ½ | teaspoon |
ginger
fresh, minced |
|
| 1 | clove |
garlic
|
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| Marinade | |||
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
cornstarch
|
|
| Sauce | |||
| 15 | ml |
white vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
vegetable oil
for blanching |
*
|
| 3 | each |
dried red chiles
pods |
* |
| Seasonings | |||
| 1 | each |
scallions, spring or green onions
white part |
|
| 2.5 | ml |
ginger
fresh, minced |
|
| 1 | clove |
garlic
|
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Pound chicken slightly with a mallet to tenderize; then cut into 3 /4 by ¾ inch pieces.
Combine marinade ingredients with chicken in the order listed; set aside.
Combine sauce ingredients thoroughly; set aside.
To oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 350℉ (180℃).
Add chicken and blanch for 3 or 4 minutes until golden brown.
Remove and drain, reserving oil.
To stir-fry, remove all but 2 tablespoons oil from wok.
Reheat, swirling pan to coat sides.
Add chili pods and seeds; stir-fry for about 30 seconds until browned.
Return chicken and add seasonings, stir- frying for another 30 seconds.
Pour in sauce and cook until thickened.
To serve, stir in sesame oil.
Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.
