Wednesday, May 5, 2010

Szechuan Chicken

1 lb chicken
1/4 cup cornstarch (I'm guessing here--may have been less)
1-2 Tbsp oil (I used olive oil but was thinking sesame oil might be good)
1 1/2 Tbsp minced garlic
3-5 Tbsp Soy Sauce
1-2 Tbsp White Wine Vinegar
1 Tbsp Sugar
1/4 cup water
3 diced green onions
dash of cayenne pepper

Cut chicken into 1 inch cubes and lightly coat with corn starch (I do this by putting the chicken in a ziploc bag with the cornstarch and mixing it all around until it's covered). Heat oil in a frying pan and add minced garlic. Add chicken and fry until all sides are white. Add soy sauce, vinegar and sprinkle with sugar. Add the water--more or less depending on how strong of a flavor you want and how runny you want the sauce. Add diced green onions and cayenne pepper. You can make it as spicy as you want. Serve with rice.


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