Szechuan Fried Chicken
(Sze Chuen Jar Gai)
From Charmaine Solomon, The Complete Asian Cookbook
- 1 lb. chicken breast
- 4 tbs. cornstarch
- 1 tsp. salt
- 1/2 tsp. five spice powder
- 1/2 c. chicken stock
- 2 tsp. sugar
- 1 tbs. soy sauce
- 1/2 tsp. sesame oil
- 1 tsp. vinegar
- 2 tsp. Chinese wine or dry sherry
- extra 1/4 tsp. five spice powder
- 1/4 tsp. black pepper
- 2 tsp. cornstarch
- 1 tbs. cold water
- 1/2 c. oil for frying
- 15 dried red chiles, seeded
- 2 cloves garlic, finely chopped
- 2 tsp. ginger, finely chopped
- 4 scallions, chopped in 2-inch lengths
- Bone chicken breasts. Cut meat into bite-size pieces. Mix cornstarch,
salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice
powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot. Add 1/3 of the chicken pieces, and fry on high
heat to brown all over. Repeat until all chicken is cooked, draining
each batch on absorbent paper.
- Pour off all but 2 tbs. of oil. Add chiles, garlic, and ginger, and
stir fry until garlic is golden. Add scallions and toss for a few
seconds. Add stock mixture and bring to a boil. Stir cornstarch
mixture and add; stir until thickened. Add chicken and toss to
- I cook the chicken in a deep fryer.
- I usually use three dried chiles, and don't bother seeding them, since
they get thrown out anyway. I can't imagine wanting to use more.
Keywords: Chinese, Chicken.