Chef Myron’s Szechuan
Sauce: Combine in a stock pot 1 jug (64 oz.) CHEF MYRON’S SZECHUAN SAUCE, 1 C. CHEF MYRON’S PREMIUM TERIYAKI SAUCE, 1/2 Gal. Chicken stock, 2 C. Honey or brown sugar. Optional for authenticity: additions 2 Tbs. minced dried citrus (tangerine) peel (available in Asian food stores) or chopped Mandarin Orange slices and minced “gari” pink pickled sushi ginger root.
Bring sauce ingredients to a boil and add cornstarch paste (cornstarch and warm water stirred to thin paste), stirring until light syrup consistency. Store refrigerated until needed.
Chicken: Slice boneless skinless thigh meat into 1/2” thick X 1” slices. Portion should be 4-6 oz. Prep ala minute or in advance.
Marinate in sufficient CHEF MYRON’S SZECHUAN SAUCE to coat.
Stir in an egg for each 2 lbs of chicken.
Sprinkle with cornstarch and toss until thin batter coats the chicken.
Mix in about 2 Tbs oil for each lb. to help keep separate when frying, portion and store.
A LA MINUTE TO SERVE:
Deep fry chicken at 375°F stirring gently at first to separate pieces. Remove from oil when browned.
Heat to simmer (either in microwave or in sauté pan) 2-3 oz. of the sauce and toss with chicken.
Garnish with scallions.
Plate garnish: al dente blanched broccoli florets & half slice of orange. Serve with steamed white rice.
**Note: you can use the same sauce for Kung Po Chicken. Dice the chicken into
1/2” X 1/2” pieces, coat the same as above and stir fry with peanuts and diced celery.