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FIRECRACKER CHICKEN BREASTS
1 tablespoon soy sauce
Dash of salt
1 tb dry sherry
3 tb cornstarch
3 tb water
2 boneless, skinless chicken breasts
4 tb vegetable oil
4 to 10 dried red chiles, cut into 1 inch pieces (to taste)
2 garlic cloves, minced
2 inch piece of fresh ginger, peeled and minced
3 green onions (white part only), chopped
2/3 c chopped almonds, peanuts or what you prefer
2 tb soy sauce
3 ts sugar
2 ts rice wine
1 tb Chinese vinegar
2 ts sesame oil
1 ts water
1 ts cornstarch
Blend together the first 5 ingredients to form a marinade. Pound the chicken breasts on both sides
to tenderize the meat, but do not flatten it, then add to marinade and
stir to coat well, let marinate for 1 hour.
Prep sauce mix by combining the soy sauce, sugar, rice wine, Chinese vinegar, sesame oil, water and cornstarch in
a bowl, stir and set aside.
Heat 1 tb oil in a skillet over high heat. Reduce the heat to medium, add
chicken and fry until it is cooked through then transfer to a plate, cover with aluminum foil, and put in a low (180°) oven.
Rinse out the skillet and heat the remaining 3 tablespoons oil in it over high
heat, add the chiles to the hot oil and stir the chiles until fragrant. Increase the heat to medium high, add the garlic, ginger and green
onions, stir to combine, add the nuts and stir well. Increase the heat to high and add the sauce mixture, stir quickly and cook until the sauce
thickens, and remove from heat.
Slice the cooked chicken and fan pieces on a warmed serving platter or individual plates. Spoon the sauce on the top.
Serves 2 |
