Hot and Sour Hunan Chicken

Name: Hot and Sour Hunan Chicken (酸辣雞球)
Yield: Serves 3–4 as a main course, 5–8 as part of a multicourse meal.
Cuisine: Hunanese
Ingredients: 1 tablespoon cornstarch; 3–4 cups corn or peanut oil; 1 tablespoon cornstarch dissolved in 1½ tablespoons cold chicken stock; 4 cups water plus 2 teaspoons corn or peanut oil; 1 tablespoon Chinese rice wine or quality, dry sherry; 2 tablespoons Chinese rice wine or quality, dry sherry; 2½ tablespoons thin (regular) soy sauce; 2½ tablespoons white vinegar; ¼ teaspoon sugar; 4 tablespoons corn or peanut oil, for stir-frying; ½ cup unsalted chicken stock; 1 teaspoon coarse kosher salt; 2 tablespoons Chinese salted black beans; ¾ teaspoon dried red chili flakes; 1 walnut-size nugget fresh ginger; ½ pound carrots, trimmed and peeled; 4–5 large cloves garlic, stem end removed, lightly smashed and peeled; 1 large egg white; ¾–1 pound firm young zucchini, trimmed; ¾ pound skinned and boned fresh chicken breast, carefully trimmed of membranes, cartilage, and fat (weight after trimming; equal to 1 pound 6–8 ounces with skin on and bone in; for easy, 5-minute boning)

酸辣雞球

Preparation info

Serves
3–4
as a main course .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

If Tung-An Chicken personifies Hunan’s urban refinement, then this is its sassy country cousin. Dressed up with green zucchini rounds and orange carrot coins, here is a chicken that is unabashedly gutsy. I love eating it in the summer, when I can shop for the ingredients right in the garden.

This is a simple dish to make. The chicken can be marinated a day or more in advance, and the whole dish assembled and served within 15 minutes.
Characteri

Ingredients

Asia
China
Taipei
Main course
Dinner
Hunan
Summer
Spicy

Ingredients

Method