Ingredients

The following ingredients have 4 Servings
  • 20 oz chicken breasts (* cut into ¼ inch thick slices (560g))
  • 3 tbsp vegetable oil
  • 1 clove garlic ((minced))
  • 6 kumquats ((thinly sliced))
  • ½ tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 2 green onions ((thinly sliced))
  • 1 tbsp soy sauce
  • ½ tsp ground Szechuan pepper
  • ¼ tsp salt
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp corn starch
  • ¼ cup water

Instruction

  • Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
  • Combine all sauce ingredients in a small bowl.
  • Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
  • Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
  • Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
  • Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
  • Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
  • Serve immediately with steamed rice.