Sichuan Chicken with Kung Pao Sauce


2 skinless boneless chicken breasts, about 12 ounces
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons salted soybeans
1 tablespoon hoisin sauce
1 teaspoon light brown sugar
1 tablespoon rice wine or medium-dry sherry
1 tablespoon wine vinegar
4 garlic cloves, crushed
2/3 cup chicken stock
3 tablespoons peanut oil or sunflower oil
2-3 dried chilies, broken into small pieces
4 ounces roasted cashew nuts
fresh cilantro, to garnish


  1. Cut the chicken into bite-size pieces.
  2. Lightly whisk the egg white in a dish, whisk in the cornstarch and salt, then add the chicken and stir until coated.
  3. In a separate bowl, mash the beans with a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.
  4. Heat a wok, add the oil and then fry the chicken, turning constantly, for about 2 minutes until tender. Drain over a bowl in order to collect excess oil.
  5. Heat the reserved oil and fry the chili for 1 minute.
  6. Return the chicken to the wok and pour in the bean sauce mixture. Bring to a boil and stir in the cashew nuts. Spoon into a heated serving dish and garnish with cilantro before serving.

Makes 3 servings.

Source: Asian Cooking