Chilli Chicken 🌶

Surprisingly, this Chilli Chicken isn’t that hot. Looking at the photo of my prepared chilli matchsticks, you might be concerned. But the variety of chilli used is the long, mild type. To ramp up the heat, I have on occasion snuck in a couple of Birdseye chillies when no one is looking. The combination of flavours in this dish make it unique. The juicy chicken pieces become speckled with the ginger, garlic and chilli and everything is coated with the seasoning which is a little salty with a hint of sesame
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Chilli Chicken
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Main Dish
Cuisine Chicken
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For The Chicken
For The Marinade
For The Seasoning
Course Main Dish
Cuisine Chicken
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For The Chicken
For The Marinade
For The Seasoning
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Halve the chillies lengthwise and remove the seeds.  Cut each piece across into matchstick lengths and julienne the chilli quarters (as per photo).  Dice garlic cloves and dice or grate the fresh ginger.
  2. Cut the chicken fillets into bite size pieces (approximately 2cm square).  Combine the marinade ingredients using only enough egg white to just coat the chicken. Mix the marinade through the chicken and stand for 10 minutes.
  3. In a separate bowl, mix all the seasoning ingredients and set aside.
  4. Heat the oil in a wok until hot. Stir fry the chicken in 2 batches until golden and cooked. Because the oil is hot, this should only take 3 or 4 minutes. The trick is not to overcook the chicken pieces and to avoid  them drying out. When cooked, carefully remove the chicken and drain on absorbent paper. Repeat this step with the second batch of chicken. There is no need to keep the chicken warm because it will be returned to the wok. Dispose of the oil  retaining 1tbs to stir fry.
  5. Place the wok back on the stove on a medium heat . Stir fry the ginger, garlic and chilli matchsticks for 2 minutes being careful not to burn the garlic. Replace all of the chicken into the wok and give everything a quick toss to combine. Gradually stir through the seasoning and serve immediately with  jasmine rice.
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