Chinese Hot Hot Chicken
A Bon Appetit recipe made popular by singer Dinah Shore. Ready In minutes.
Ing Sauce 1⁄4 cup chix stock 2 tbl dark soy sauce 1 tbl cream sherry 1 tsp ea chinese chili paste with garlic, red wine vinegar, sugar, cornstarch sesame seed oil 2 cups peanut oil (for frying) Chicken 1 egg white 1 tbl cornstarch 1⁄2 tsp salt 4 skinless chix breasts, cut bite size 1⁄2 cup dry roasted peanuts 10 whole dried chilies, stemmed 2 green onions in 1/2" pieces 2 minced gar/cloves,
Steps Sauce Combine well first eight ing. Set aside. Heat two cups peanut oil in the wok to 375 deg. Combine egg white, cornstarch, and salt, add chix pieces and coat evenly. Deep fry in batches til light golden and almost fully cooked. Remove w/ slotted strainer to drain. Add peanuts to oil and stir to a golden brown. Remove w/ slotted spoon to p/towels.
Drain oil into stainless pot to cool for another use. Place two tablespoons oil back into wok, add dried chili peppers; stir dark red, but do not burn. Add in the green sliced onion, garlic, and stir fry for 30 seconds. Return chicken to pan and cook one minute over high heat. Add sauce and stir until glazed and heated thru. Quickly toss in peanuts. Serve over steamed rice.