Ingredients:
2 Pounds chicken breast, boneless, skinless
1 Teaspoon chili paste with garlic
2 Teaspoons ginger root minced
2 Teaspoons oil, sesame, dark
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Directions:
Cut chicken into 1 1/2-inch cubes.
Combine egg white, 5 teaspoons cornstarch, and 1 tablespoon sherry in a large bowl and add chicken pieces. Stir vigorously about 1 minute, until marinade is smooth and chicken is evenly coated. Cover and refrigerate until ready to cook.
Combine remaining cornstarch and sherry, both soy sauces, stock, sugar, chili paste and vinegar in a small bowl. Stir to dissolve cornstarch.
Core and seed bell pepper and split in half. Slice into 3/4-inch squares. Cut each square into 2 triangles.
Firmly grasp scallions together and slice them into 1/4-inch rounds.
Heat wok over high heat about 1 minute. Pour in the peanut oil and turn heat to medium. Heat oil until it reaches 350 degrees.
Stir chicken once more in the marinade. Rasie heat to high and add half the chicken pieces and marinade to the oil, stirring occasionally to prevent chicken pieces from sticking together. Cook about 3 to 5 minutes, or until chicken is lightly browned.
Using Chinese mesh sppon, remove chicken pieces from oil and place them on a baking sheet lined with paper towels and topped with a rack. Before frying remaining chicken, bring oil back to 350 degrees.
To finish cooking chicken (this gives it a crispy crust), heat oil to 375 degrees. Return one forth of the chicken to the oil and fry 1 minute or until chicken is well browned. Drain on the rack with new paper towels underneath. Fry remaining chicken in batches.
Pour off all oil and return 1 tablespoon of oil to the wok.
Preheat oven to 200 degrees.
Turn heat to low, add scallions, ginger, and garlic and stir fry for 15 seconds.
Add zest and stir fry until it starts to turn dark brown.
Raise heat to high, add bell pepper and stir fry for 30 seconds.
Stir sauce and add it to the pan all at once, stirring until the sauce thickens slightly, about 15 seconds.
Return cooked chicken to pan all at once and stir fry rapidly until chicken has been evenly glazed with the sauce. Turn off heat and add sesame oil, stirring to blend. |