Spicy Szechwan Chicken

Name: Spicy Szechwan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 frying chickens, cut into pieces; 3 tablespoons chinese rice wine (or dry sherry); 3 tablespoons hoisin sauce; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons red wine vinegar; 1 tablespoon sesame oil; 1 tablespoon Asian chili sauce; 2 tablespoons sugar; 1 tablespoon garlic, finely minced; 1 tablespoon ginger, very finely minced; 2 green onions, minced; 1/4 cup fresh cilantro stem, chopped

(7)

Recipe by teresas

This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time.

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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

2

frying chickens, cut into pieces
Marinade
3

tablespoons chinese rice wine (or dry sherry)
3

tablespoons hoisin sauce
3

tablespoons soy sauce
2

tablespoons oyster sauce
2

tablespoons red wine vinegar
1

tablespoon sesame oil
1

tablespoon Asian chili sauce
2

tablespoons sugar
1

tablespoon garlic, finely minced
1

tablespoon ginger, very finely minced
2

green onions, minced
¹⁄₄

cup fresh cilantro stem, chopped

DIRECTIONS

Rinse the chicken pieces, pat dry, and place in a bowl.
Combine the marinade ingredients and mix well.
Add the marinade to the chicken and coat the pieces evenly.
Cover and refrigerate for at least 30 minutes or up to 8 hours.
To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
Cover the grill and regulate the heat so that it remains at a medium temperature.
Grill the chicken for about 12 minutes on each side.
The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
As the chicken cooks, brush on the remaining marinade.
To roast: Preheat the oven to 425°.
Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
During roasting, brush with the marinades.

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