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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Got a cast iron Dutch oven for Christmas, and I found this on and am putting it here for safe keeping. They say you can use a Dutch oven for this, so I'm interested to try it out. Site says that 6 chiles will make a hot dish, so adjust to your taste. Prep and cook time are estimates. Ingredients:
1 lb dark chicken meat |
2 tablespoons reduced sodium soy sauce |
3 teaspoons chinese rice wine or 3 teaspoons dry sherry, divided |
1/2 teaspoon white pepper |
1 tablespoon cornstarch |
4 tablespoons dark soy sauce (or reduced-sodium) |
2 tablespoons sugar |
1/2 teaspoon sesame oil |
4 -6 dried chilies |
4 -6 cups oil (for deep frying) |
1 large garlic clove, minced |
1 teaspoon minced ginger |
2 green onions, thinly sliced |
Directions:
1. Cut chicken into cubes. Mix in the soy sauce, 2 teaspoons of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
2. Combined the dark soy sauce, sugar, sesame oil and 1 teaspoon rice wine. Set aside. Cut the red chiles in half and remove the seeds. Chop and set aside.
3. Heat the oil to 350°F When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.
4. Raise the temperature of the wok to 400°F Deep-fry the chicken a second time briefly, until the chicken turns a golden brown. Remove from the wok and drain on paper towels.
5. Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir fry briefly until aromatic.
6. Add the chiles and cook for 1 minute. Add the sauce in the middle of the wok and bring it to a boil. Add the chicken and mix through.
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