Szechwan Spicy Tangerine Chicken
Szechwan Spicy Tangerine Chicken
3 pounds boneless, skinless chicken breasts make cubes of them or make thin slices
2 tea spoon of cornstarch
4/6 cup of finely chopped onions
8 green onions make 1-inch pieces of it
10 dried chili peppers, milled
4 tea spoons Szechwan peppercorns, ground them after roasting
4 tea spoons of minced fresh ginger
4 table spoons of fresh juice of tangerine or you can take juice of orange too
4 table spoons of dark soya sauce
2 table spoon hoisin sauce
1 and 1/2 tea spoon of sugar
1 and ½ tea spoon of Szechwan chili paste with garlic
4 cups of vegetable oil
4 table spoons of tangerine peel or orange peel cut into strips
2 tea spoon of vinegar
2 tea spoon of sesame oil
How to make this recipe;-
Mix chicken and cornstarch and put them one side. Take 3 bowl, in one bowl mix onions and in second bowl mix ginger, chili peppers, peppercorns and in third mix juice, soya sauce, sugar, hoisin, and also add chili paste and combine properly. Put all 3 bowls aside.
Take a wok and heat oil in it at the tem. of about 225*F (110*C). Now add chicken and cook until it lost its own pink color. Drain it after removing. Take out all the excess oil except 1 table spoon of oil. Now put chili pepper mixture and stir-fry 15 seconds. Then put peel. Now add onions and stir-fry 20 seconds. Mix it in the chicken. Now put juice mixture and cook it with stir-fry for 30 seconds. Pour vinegar and stir-fry for 15 seconds. Lastly mix it in sesame oil and serve. It is delicious on the Chinese noodles.
Tags: Chicken, chinese food, delicious, food, nonveg, szechwan-spicy-tangerine-chicken