Spicy Szechuan Chicken with Cashew Nuts-Kung Recipe

Spicy Szechuan Chicken With Cashew Nuts-Kung Recipe

Ingredients

Serving Size : 6

• 3 whole chicken breasts, skinned – boned and cut into 1″ squares
• 1 tablespoon cornstarch
• white of 1 large egg-beaten – until slightly foamy
• 3 tablespoons peanut oil
• 1 cup raw cashew nuts
• 1 1 inch piece fresh ginger – root – peeled and mi
• 2 green onions – chopped
• 1/2 t Indonesian hot – pepper paste – 2 teaspoons hoisin sauce
• 1 tablespoon pale dry sherry
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon sugar

Method

1. Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve.

INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water – sufficient to cover the peppers White vinegar – sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated.

1. Yield: about 1/2 cup.

Full List of Chicken Recipes
Full List of Szechuan Recipes