Chinese Hot Hot Chicken By Dinah Shore 1978 Recipe

Name: Chinese Hot Hot Chicken By Dinah Shore 1978
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/4 cup chicken stock; 2 tablespoons dark soy sauce; 1 tablespoon cream sherry; 1 teaspoon chinese chili paste with garlic; 1 teaspoon red wine vinegar; 1 teaspoon granulated sugar; 1 teaspoon cornstarch; 1 teaspoon sesame seed oil; Frying OIl; 2 cups peanut oil (for frying); Chicken; 1 egg white; 1 tablespoon cornstarch; 1/2 teaspoon salt; 4 skinless chicken breasts, cut into bite size pieces; 1/2 cup dry roasted peanuts; 10 whole dried chilies, stems removed; 2 green onions, cut into 1/2 inch pieces; 2 garlic cloves, minced well

Servings: persons

Sauce
1/4 cup chicken stock
2 tablespoons dark soy sauce
1 tablespoon cream sherry
1 teaspoon chinese chili paste with garlic
1 teaspoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon sesame seed oil
Frying OIl
2 cups peanut oil (for frying)
Chicken
1 egg white
1 tablespoon cornstarch
1/2 teaspoon salt
4 skinless chicken breasts, cut into bite size pieces
1/2 cup dry roasted peanuts
10 whole dried chilies, stems removed
2 green onions, cut into 1/2 inch pieces
2 garlic cloves, minced well

1
Sauce;.
2
Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
3
Heat the two cups peanut oil in the wok to 375 degrees F.
4
Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
5
Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
6
Drain all oil now into a stainless pot to cool and use for another use.
7
Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
8
Add in the green sliced onion, garlic, and stir fry for 30 seconds.
9
Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
10
Quickly toss in peanuts.
11
Serve over steamed rice.

1153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sauce, 1/4 cup chicken stock, 2 tablespoons dark soy sauce, 1 tablespoon cream sherry, and more.

Yes, Chinese Hot Hot Chicken By Dinah Shore 1978 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Hot Hot Chicken By Dinah Shore 1978

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