SZECHUAN recipe shared some years ago by the Fireplace Restaurant, 340 Jarvis Street, Toronto and published in the Toronto Star. "It is quite easy to make, but does require skill with the wok; less experienced cooks may choose to use a deep-fryer for the chicken and an ordinary frying pan for the sauce." Obviously, this food editor had not yet been introduced to the extraordinary culinary expertise at RECIPEZAAR. May be served with rice or noodles.
05Add chicken; stir and cook for a few minutes until the chicken turns golden brown.
06Remove the chicken, set it aside and allow it to drain.
07Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon.
08Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn).
09Add the chicken, and toss to coat well with sauce.
10Place on a serving plate, and garnish with sesame seeds.