Ingredients:
1 medium egg whites
2 teaspoons cornflour
500 g chicken breast fillets, cut into strips
3 tablespoons peanut oil
1 tablespoon sesame seeds
2 teaspoons dark soy sauce
2 teaspoons cider vinegar
2 teaspoons chili sauce
2 teaspoons sesame oil
2 teaspoons sugar
1 tablespoon rice wine
1 teaspoon whole szechuan peppercorns, roasted
2 tablespoons spring onions, trimmed & finely chopped
Directions:
Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).
Servings: 4
Time preparation: 15 min.
Time total: 35 min.