Chili Chicken
Ingredients
- 500 gWhite chicken (2cm cubes)
- 4 tbspCorn starch
- 1 pcEgg (beaten)
- 4 pcGarlic (finely minced)
- 1 pcRed onion (roughly diced)
- 1 pcGreen bell pepper (2cm diced)
- 1 pcRed bell pepper (2cm diced)
- 3 tbspsoy sauce
- 1 tbspVinegar
- 3 pcThai chili (split in half)
- 150 mlPeanut oil
- 1 pinchGray sea salt
- 2 tbspRed chili paste
Method
Crispy fried chicken bites glazed in a dark, glossy, spicy sauce. The peppers stay crunchy while the sauce coats every piece with a balance of umami and heat.
- 1
In a mixing bowl, combine the chicken cubes with the beaten egg, cornstarch, and a pinch of sea salt. The meat should be evenly coated with a thin, sticky film to lock in the juices during cooking.
- 2
Heat the peanut oil in a wok. Add the chicken pieces without letting them stick together. Fry until the crust is golden and sounds dry under the skimmer. Drain on a rack.
- 3
Drain the oil, leaving a small amount. Add the minced garlic, red onion, and peppers. Sear over very high heat to char the vegetables without them losing their moisture. They should remain firm.
- 4
Add the soy sauce, vinegar, red chili paste, and Thai chili. Pour in a little water mixed with the remaining starch. The sauce should reduce and thicken until it perfectly coats the back of a spoon.
- 5
Return the chicken to the wok. Sauté vigorously so the sauce glazes each piece. Serve immediately to maintain the contrast between the moist sauce and the crispy crust.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok during frying, or the oil temperature will drop and the chicken will become soggy.
- The sauce must be thick and sparse; too much liquid will make the chicken lose its crunch in seconds.
How long does this dish keep?
Store for up to 2 days in the fridge. To reheat, use a quick toss in a hot pan rather than the microwave to try and preserve the texture.
