GENERAL CHUA'S CHICKEN

• 1 ea Chicken Breast
• -MARINADE
• 1 tb Soy Sauce
• 1 ts Cornstarch
• -SAUCE
• 1 tb White Vinegar
• 1 tb Soy Sauce
• 1 tb Dry Sherry
• 1 /2 ts Sugar
• 1 /2 ts Salt
• 1 ts Cornstarch
• 1 x-Vegetable Oil for
• -blanching
• 3 ea Dried Red Chili Pods
• -SEASONINGS
• 1 ea Green Onion (white part)
• 1 /2 ts Ginger, fresh, minced
• 1 ea Garlic Clove, minced
• 2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4

by 3/4 inch pieces. Combine marinade ingredients with chicken in the

order listed; set aside. Combine sauce ingredients thoroughly; set

aside. To oil-blanch, set wok over high heat for about 1 minute. Add

2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4

minutes until golden brown. Remove and drain, reserving oil. To

stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling

pan to coat sides. Add chili pods and seeds; stir-fry for about 30

seconds until browned. Return chicken and add seasonings, stir-

frying for another 30 seconds. Pour in sauce and cook until

thickened. To serve, stir in sesame oil. Note: Chili pods are browned

to produce the aroma while the seeds are used to make the dish spicy

and hot. Take care not to burn the seeds or let them get too dark.

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