Servings: 2-3

¾ lb. chicken breast
1 cup walnuts (or cashew nuts)
Marinade
6 cups oil
1 egg white
½ Tablespoon rice wine
1 teaspoon salt
2 Tablespoons cornstarch
Flavored pepper salt:
1 Tablespoon Szechuan peppercorn
3 Tablespoon salt

Directions:

1. Remove the skin and membrane from chicken breast, slice into 1 ½” wide, 2″ long, 1/8″ thick pieces, and place in a bowl to marinate with the marinade for 15-20 minutes.
2. Boil the walnuts in boiling water for about 10 seconds. Remove them and let cool, then chop the walnuts into small pieces the size of rice.
3. Dredge the chicken pieces on all sides with chopped walnuts by sprinkling the walnuts over them, then deep fry over low heat for about 1 minute or until they are golden brown.
4. Remove chicken from the wok and place on a serving plate. Serve the dish with flavored pepper salt.

To make Flavored pepper salt:

1. Stir and mix the Szechuan peppercorn and salt over low heat in a dry frying pan for about 1 minute.
2. When the salt is brown and the peppercorn is dark and aromatic, let it cool, then grind into fine powder. This can be kept in a tightly covered bottle and used for any fried or roasted dishes.

An easier alternative is to buy ground Szechuan peppercorn at your friendly local Asian market, folow the above steps, but skip the grinding part.

Servings: 2-3

1 lb. chicken breast or chicken tenderloin
3 green onions
2 green peppers
1 red chili pepper
15 slices ginger
4 cups cooking oil
2 Tablespoons cooking oil

Seasoning sauce:
2 Tablespoons soy sauce
1 Tablespoon rice wine
½ Tablespoon brown vinegar
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon sugar

Marinate:
½ egg white
1 Tablespoon cornstarch
1 Tablespoon soysauce
2/3 cups walnut (or cashew nuts)

Directions:

Dice the chicken into ½” pieces, and mix thoroughly with the marinade. Let it marinate for 30 minutes.

Cut the green onion into ½” long pieces. Dice the green pepper, and red pepper into ½” pieces, and keep separate.

Cut the walnuts in halves. Using medium high heat, deep fry 2/3 cup of walnut halves while continue stirring for 3 minutes or until golden. Remove the walnut halves and let cool.

Using the same cooking oil in medium high heat, deep fry all the chicken pieces for 30 seconds. If the chicken pieces stick to each other, then that means the oil is too hot and you’ll need to lower the temperature slightly. Remove the chicken and drain off the oil from the wok.

Using high heat, pour 2 Tablespoons of the cooking oil in the wok, and stir fry the ginger slices. Add the green onion, quickly stir fry for a few seconds, then add the green pepper, red chili pepper, and stir fry for 30 more seconds. Add the chicken pieces and seasoning sauce. Stir until the dish is thickened and heated thoroughly.

Place the dish onto a serving plate, sprinkle the walnut halves on top and serve.

Chicken recipes:

Servings: 3-4

12 chicken wings
½ lb. Chinese broccoli
1 green onion (sliced to ½” length)
1 slice ginger (diced)
1 Tablespoon soy sauce
½ teaspoon salt
½ Tablespoon rice wine

Seasoning sauce #1
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 pinch of Szechuan peppercorn

Seasoning sauce #2
2 Tablespoons oyster sauce
¼ Tablespoon sesame oil
½ Tablespoon cooking oil

Cornstarch paste
½ Tablespoon cornstarch
½ Tablespoon water
Directions:

Cut the chicken wings in halves at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for at least 15 minutes. Then stir fry the wings in a wok until they appear golden. Remove them into a bowl for use later.

Cut the Chinese broccoli into about 3 inches long pieces. Put them in boiling water, add ½ teaspoon of salt, and mix gently for 1 minute (or when they turn bright green). Remove them from the wok, and “shock” the Chinese broccoli by dipping it in cold water briefly (this makes sure the Chinese broccoli retains the bright green color, instead of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any decorative pattern you prefer.

Heat up the wok on high, then pour in 1 Tablespoon of cooking oil. Stir fry the green onion and minced ginger for 10 seconds, then add the chicken wings and ½ Tablespoon of rice wine.

Add the seasoning sauce #1, cover up the wok with the lid. Lower the heat to medium and cook for 15 minutes.

Turn the heat back on high after 15 minutes, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir until it’s thickend. Transfer into a plate and serve.