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Ingredients
- Directions:
- 2 2 2 Tablespoons Fire in the Hole Habanero Hot Sauce*
- 2 2 2 Tablespoons diced garlic
- 1 1 1 Teaspoon sesame oil
- 1/2 1/2 1/2 Teaspoon salt
- 1/4 1/4 1/4 Cup dry sherry
- 1 1 1 Tablespoon soy sauce
- 3 3 3 Tablespoons corn starch
- 2 2 2 Chicken
- 1/2 1/2 1/2 Cup each diced red onion, thinly sliced carrots, sliced mushrooms
- 1 1 1 Cup each sliced Napa cabbage and fresh Chinese peapods
- 1/4 1/4 1/4 Cup chicken stock
- 1/2 1/2 1/2 Cup oyster sauce
- Peanut oil for deep-frying and stir-frying
- 2 Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours.
- ● Combine this paste, sherry, soy and corn starch. Mix well. The consistency should be about like very heavy cream.
- to Add the chicken and stir to coat. Let marinate overnight.
- to 350 to oil to a wok (or other pan). Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked.
Preparation
Step 1
*This sauce is a specialty of J.J.Pepper, the creators of this recipe. If unavailable, you can substitute chile paste, available at most Asian markets (chili paste is also known as Hot Sauce).