Mandarin Chicken

daisygrl64's Note:

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.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb boneless chicken breast , diced into bite size pieces
• 2 cups peanut oil
• 2 dried red chilies , chopped
• 1 teaspoon szechuan peppercorns
• ½ 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 ½ teaspoons cornstarch

Marinade

• ½ teaspoon sea salt
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 ½ 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.