Szechuan Chicken

Filipino Style Recipe: Szechuan Chicken is a popular chicken dish originate from China that has become popular in Filipino cuisine. The chicken coated in cornstarch and egg then fried until light brown. Cook in a spicy and pungency sauce together with vegetables and delicious spices.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15 minutes

500 grams Chicken fillets, cut into serving pieces
2 tablespoons cornstarch
2 egg whites
2 cups broccoli, cut into pieces
1 green bell pepper, cut into cubed
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 teaspoon sesame seeds (optional)
salt and pepper to taste
chopped spring onion and parsley for garnishing
vegetable oil for frying

1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon dried chili flakes
1/4 teaspoon ginger powder

Part 1
1. In a bowl, combine cornstarch and egg white then whisk well.
2. Coat chicken into cornstarch mixture. Set aside.
3. In a pan, heat oil then fry coated chicken until light brown. Drain and set aside.

Part 2
1. Clean out the pan, heat 1 tablespoons vegetable oil then saute ginger, garlic, onion and sesame seeds.
2. Add broccoli and bell peppers then stir fry for a minute.
3. Add sauce mixture then simmer until vegetables are slightly cook.
4. Adjust seasoning according to taste then return the chicken.
5. Stir cook for another minute then turn off the heat.
6. Transfer to serving plate then garnish with parsley.

Chicken Kung Pao

Filipino Style Recipe: Chicken Kung Pao is a popular Chinese dish made from chicken fillet, peanut, and dried chili cooked in a rich sauce with hints of Asian spices. This recipe is easy and simple but mouth-watering chicken dish.

300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch

Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion. Serve immediately. sugar