Prep 15 mins
Cook 15 mins
SZECHUAN recipe shared some years ago by the Fireplace Restaurant, 340 Jarvis Street, Toronto and published in the Toronto Star. "It is quite easy to make, but does require skill with the wok; less experienced cooks may choose to use a deep-fryer for the chicken and an ordinary frying pan for the sauce." Obviously, this food editor had not yet been introduced to the extraordinary culinary expertise at RECIPEZAAR. May be served with rice or noodles.
- 1 lb boneless skinless chicken breast, cut into small slices
- 1⁄2 cup cornstarch
- 1 cup water
- 1 1⁄2 teaspoons hot chili pepper flakes
- 1 1⁄2 teaspoons fresh garlic, minced
- 1 1⁄2 teaspoons fresh ginger, minced
- 1 tablespoon honey
- 1 teaspoon chopped green onion
- 1⁄2 cup sugar
- 1⁄4 cup white vinegar
- 3 cups vegetable oil
- sesame seeds, for garnish
- In a large bowl, combine cornstarch and water into a smooth batter.
- Add chicken slices and stir to coat thoroughly.
- In another bowl, combine pepper flakes, garlic, ginger, honey, green onion, sugar and vinegar.
- In a wok, heat vegetable oil until very hot.
- Add chicken; stir and cook for a few minutes until the chicken turns golden brown.
- Remove the chicken, set it aside and allow it to drain.
- Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon.
- Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn).
- Add the chicken, and toss to coat well with sauce.
- Place on a serving plate, and garnish with sesame seeds.
This was so good!!! This recipe should come with a warning...this sauce is addictive!!! I did not have fresh ginger, had to sub ground, but it still turned out great!!! Only change I will make next time is to double the sauce and serve over rice!!! YUM!!!
We totally enjoyed this dish! We had some reservations about the batter, as it looked so thin. I realized that it was not supposed to look so much like "batter" as it was a thin wash. It did thicken a little while it sat for a bit. So in goes the chicken into the oil, and the result was a light, crispy, golden piece of chicken. We served it to our 5 year old just like this, as she is not a sauce eater, and she loved it! Then came the sauce. The first batch, I must admit, we burned. It turned into candy!! Our fault completely! So we whipped up a second batch and it was well worth it. A delicious, caramel textured sauce with just the right amount of kick for us! If you don't like heat, tone down the chili flakes! I did have to make one substitution, as I did not have white sugar in the house, so we used brown sugar and it turned out great. Thanks for posting!
I love it! Here is what happened to me on my 1st try. I did fine with the chicken frying. Dumped out the oil with no incedents! I had the sauce mixed, I let the wok heat up a little, it was smoking just a little, I added the sauce and continue to stir, it very quickly browned then I thought let it go just a little more to thicken it, I cook it to hard ball stage of sugar i think. When I put the chicken in and poured to a serving plate the sauce was set like a candy apple coating. hehehheee hard to eat. BUT VERY YUMMY. I will be more careful next time to not cook too long on the sauce. excellant recipe. Thanks