Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Boneless chicken breasts - skinned

  2. 1 Egg white

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 teaspoons 10ml Cornstarch

  5. 2/3 cup 157ml Oil - preferably peanut

  6. 1 tablespoon 15ml White sesame seeds - (untoasted)

  7. Sauce

  8. 1 teaspoon 5ml Dark soy sauce

  9. 1 teaspoon 5ml Chinese black rice vinegar -

  10. 1/2 teaspoon 2 1/2ml Sesame oil

  11. 1 teaspoon 5ml Sugar

  12. 2 teaspoons 10ml Rice wine or dry sherry

  13. 1/2 teaspoon 2 1/2ml Roasted Sichuan peppercorns -

  14. 2 teaspoons 10ml Finely chopped scallions

Instructions Jump to Ingredients ↑

  1. CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch.

  2. Chill for about 20 minutes.

  3. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil.

  4. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil.

  5. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.

  6. Serve at once, or let cool and serve at room temperature.


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