Recipe by TOOLBELT DIVA
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.
Top Review by PugsAndKisses
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!!!
- 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
Directions See How It's Made
- 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.