Fireplace Chicken
7
People talking
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.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@TOOLBELT DIVA
Contributor
@TOOLBELT DIVA
Contributor
"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."
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DW made this one for me as a surprise, and it was delicious! We had it with rice and pea pods as a side. We both look forward to having it again. Just the right amount of heat for us as we like a little "hotness" in ours!
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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
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I have been making this for recipe for several years and never gave it a rating. My husband and I LOVE this. We have made it for many friends and family and EVERYONE has asked for the recipe. One thing I did to make the chicken a little more breaded was add flour, baking powder and bakin soda to the cornstarch and water. But the sauce- I make the same and it is incredible!!!! Thanks for sharing this one with us!
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