Tonight's choice was a slight variation from chicken fillets with hoisin sauce and Szechuan pepper.
I also had to make slight variations on the seasoning as I had more chicken than the recipe called for, this was what I prepared:
5 boneless chicken thighs
5 tbsp lite soy sauce
cooking oil (for deep frying)
toasted sesame seeds
1. Slice chicken thighs into small strips, season with lite soy sauce and let stand in the refrigerator.
2. Coat the chicken fillets with the cornstarch and deep fry. When cooked, let the oil drain on paper towels.
3. In the pan, heat a dollop of hoisin sauce, add toasted sesame seeds and toss the chicken fillets to coat them with the hoisin sauce-sesame seed mixture.
Note that I prepared a small batch for tasting first and purposely did not coat the chicken evenly and completely with the hoisin sauce. Both hubby and I prefer it that way to preserve the crunchiness of the chicken and we preferred not to have that strong of a hoisin sauce taste.