Chilli Chicken - Chinese style |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too! Ingredients:
4 chicken breasts, chopped into one inch bits |
4 tablespoons cornstarch |
1 egg |
1 tablespoon vinegar |
1 teaspoon soya sauce |
1/2 teaspoon salt |
6 small green chilies, slit length ways |
4 cloves garlic, chopped fine |
1 green pepper, deseeded and roughly chopped into one inch pieces |
1 shallot, diagonally sliced into one inch pieces |
1 tablespoon cornstarch |
1/2 cup water |
1 teaspoon soya sauce |
1 teaspoon vinegar |
1 pinch msg (optional) |
1/2 teaspoon salt |
oil, for deep frying chicken |
Directions:
1. Make a batter with the'Marinade' ingredients.
2. Put chicken pieces into it and mix well.
3. Set aside for 1/2 hour.
4. Heat oil, about 2 inches deep, in a wok/frypan.
5. Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
6. Drain fried chicken on a paper towel.
7. When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
8. In a small bowl mix together cornstarch and water.
9. Put back the wok on fire and heat the 2 tblsps of oil.
10. Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
11. Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
12. The sauce will thicken; if you find it too thick, add some more water.
13. When the bubbles appear, add the fried chicken pieces.
14. Add salt and a pinch of MSG (if using).
15. Stir fry chicken for 2 minutes and remove from fire.
16. Serve hot with chinese fried rice/plain rice or noodles.
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