Sichuan Chicken Greg's Asian Chicken

• 2 -3 chicken breasts
• 1 egg white
• 2 teaspoons cornstarch
• 12 teaspoon salt
• 4 tablespoons hoisin sauce
• 4 tablespoons brown sugar
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 2 tablespoons wine vinegar
• 4 garlic cloves
• 1 13 cups chicken stock
• 5 -10 dried chilies (seeds removed)
• cooked rice
• 3 tablespoons peanut oil or 3 tablespoons olive oil

1. Cut up chicken into bite sized pieces.
2. Whisk the egg white, cornstarch, and salt until light and fluffy then add the chicken.
3. While the chicken is sitting, in a large deep pan add the hoisin, brown sugar, rice wine, rice vinegar, and chicken stock then let it simmer and reduce.
4. Now use a food processor or mortar and pestle to really grind up the dried chillies.
5. In a frying pan add the oil and then the chillies.
6. Once the chillies have cooked for about a minute, add garlic and the chicken mixture.
7. Cook the chicken until there is no more pink in the center and is thus done.
8. Add the chicken to the sauce mixture and cook the whole thing until the sauce is sticky.
9. Serve over cooked rice.
10. Enjoy!

chicken breasts, egg, cornstarch, salt, hoisin sauce, brown sugar, rice wine, wine vinegar, garlic, chicken stock, chilies, rice, peanut oil

Taken from www.food.com/recipe/sichuan-chicken-gregs-asian-chicken-274769 (may not work)