Mandarin Chicken Recipe #361302
This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat.
Serve with rice.
by daisygrl64
55 min | 25 min prep
SERVES 4
- 1 lb boneless chicken breast, diced into bite size pieces
- 2 cups peanut oil
- 2 dried red chilies, chopped
- 1 teaspoon szechuan peppercorns
- 1/2 cup unsalted peanuts
- 4 slices gingerroot, peeled and finely chopped
- 2 garlic cloves, thinly sliced
- 3 green onions, finely chopped
- 2/3 cup chicken stock
- 1 tablespoon light soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons cornstarch
Marinade
- 1/2 teaspoon sea salt
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 1/2 teaspoons cornstarch
- in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour.
- in a wok, heat oil until smoking, add chiles and peppercorns in a wire strainer and deep fry for 1 minute, drain on paper towels and set aside.
- reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside.
- add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside.
- remove all but 3 tablespoons of oil from wok.
- add ginger root, garlic, and green onions, stir fry for 30 seconds.
- add chicken, chiles, and peppercorns stir fry for 3 minutes.
- in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts.
- bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.
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5 stars