Recipe: Hot Braised Chicken - I may have something.

I used to order Hot Braised Chicken from Golden Buddha, a local restaurant chain in Atlanta. I thought they had the best. The sauce was definitely a brown sauce, but it was not very sweet. The chicken was fried in batter, similar to the batter used for the Sweet and Sour recipes. Before I moved to Colorado, I asked the chef for the recipe. He rattled off the ingredients and a basic way to prepare it, but did not provide amounts, etc. Here's what he said:

Chicken: use breast meat and cut into "little finger" sized pieces - season with salt and pepper. Roll in batter (no recipe for batter) and deep fry.

Vegetables: cut into stir fry sized pieces - Carrot, onion, broccoli, bamboo shoot, water chestnut.

Sauce: Soy sauce, oyster sauce, sesame oil, chili oil, whole dried red chilis, garlic, sugar, a little red wine, and salt and pepper.

After frying the chicken, set it aside.

Then, use about 1-2 tablespoons of the oil, along with some chili oil and stir fry the vegetables and garlic.

When done, add the two sauces, sesame oil, chili peppers, sugar, about a tablespoon of red wine and salt and pepper and make a thick sauce. Add a bit of cornstarch to thicken, if needed.

Then, add the cooked chicken pieces to coat and gently stir-fry together.

I have a friend who owns a local, upscale Chinese restaurant here in Colorado (competes well with PF Changs) and asked him to have his chef call the chef at Golden Buddha in Atlanta to get the full recipe. If I do get a copy, I will post it here. Hope this helps.