General Chua's Chicken

Course : Chinese
Serves: 6
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1 piece chicken breast
1 tablespoon soy sauce
1 teaspoon cornstarch -- sauce
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons vegetable oil for -- blanching
3 medium dried red chili pods -- seasonings
1 medium green onion -- (white part)
1/2 teaspoon ginger -- fresh, minced
1 clove garlic clove -- minced
2 teaspoons sesame oil

Preparation / Directions:

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350F. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

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