Sichuan Chicken with Kung Po Sauce - ★Cooking Recipes★

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
Directions for: Sichuan Chicken with Kung Po Sauce

Ingredients

1 lb(s) of boneless, skinless chicken thighs

1 egg white

2 tsp cornstarch

tsp salt

1 Tbsp hoisin sauce

1 tsp light brown sugar

1 Tbsp rice wine or medium-dry sherry

1 Tbsp wine vinegar

3 garlic cloves, crushed

cup chicken stock

2 Tbsp sesame seed oil

2-3 dried chilies, broken into small pieces

2 cup roasted cashew nuts

Fresh cilantro to garnish

Directions

1. Cut the chicken into neat pieces. Lightly whisk the egg white in a dish, whisk in the cornstarch and salt, then add the chicken and stir until coated.

2. In a separate bowl, mash the beans with the back of a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.

3. Heat a wok, add the oil and when the oil is very hot, add the chicken and fry, turning constantly for about a minute.

4. Add the chilies and continue to stir-fry for a further minute or until the chicken is tender.

5. Pour in the bean sauce mixture. Bring to the boil and then stir in the cashew nuts.

6. Spoon into a heated serving dish and garnish and fresh coriander leaves.

See more: Chicken, Asian, Main, Dinner, Fall