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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat. Serve with rice. Ingredients:
1 lb boneless chicken breast, diced into bite size pieces |
2 cups peanut oil |
2 dried red chilies, chopped |
1 teaspoon szechuan peppercorns |
1/2 cup unsalted peanuts |
4 slices gingerroot, peeled and finely chopped |
2 garlic cloves, thinly sliced |
3 green onions, finely chopped |
2/3 cup chicken stock |
1 tablespoon light soy sauce |
1 teaspoon brown sugar |
1 teaspoon rice vinegar |
1 1/2 teaspoons cornstarch |
1/2 teaspoon sea salt |
1 tablespoon light soy sauce |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 1/2 teaspoons cornstarch |
Directions:
1. in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour.
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. reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside.
4. add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside.
5. remove all but 3 tablespoons of oil from wok.
6. add ginger root, garlic, and green onions, stir fry for 30 seconds.
7. add chicken, chiles, and peppercorns stir fry for 3 minutes.
8. in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts.
9. bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.
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