Chilli Chicken
| Servings | Prep Time |
| 2 to 3people | 30minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
For The Chicken
- 2 to 3 chicken breast fillets
- 6 long red chilliessliced into matchsticks
- 2 garlic clovesfinely diced
- 2cm piece fresh gingerfinely diced
- 2cups vegetablefor frying
For The Marinade
- 2level tsp corn flour
- 2tsp light soy sauce
- 1/2 egg whitebeaten
- 1/2tsp salt
For The Seasoning
- 2level tsp corn flour
- 1tsp sherry,rice wine or water
- 1tbs light soy sauce
- 2tsp vinigar
- 2tsp sesame oil
Instructions
- 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.
- 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.
- In a separate bowl, mix all the seasoning ingredients and set aside.
- 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.
- 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.
Recipe Notes
