Ingredients
-
4
-
-
4
-
1
-
1
-
1
-
1/2
-
-
6
-
4
-
1
-
1
-
1
-
1/2
-
1
Directions
Chilli Chicken – Chinese style, 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!, SO AMAZING!
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Steps
|
1
Done
|
Make a Batter With The'marinade' Ingredients. |
|
2
Done
|
Put Chicken Pieces Into It and Mix Well. |
|
3
Done
|
Set Aside For 1/2 Hour. |
|
4
Done
|
Heat Oil, About 2 Inches Deep, in a Wok/Frypan. |
|
5
Done
|
Fry Chicken Pieces, in Batches of 6-8 Pieces, Till Cooked Through (approx 7-8 Mins For Each Batch). |
|
6
Done
|
Drain Fried Chicken on a Paper Towel. |
|
7
Done
|
When All the Chicken Pieces Are Fried, Remove Oil from the Pan, Letting About 2 Tablespoons Remain in It. |
|
8
Done
|
in a Small Bowl Mix Together Cornstarch and Water. |
|
9
Done
|
Put Back the Wok on Fire and Heat the 2 Tblsps of Oil. |
|
10
Done
|
Add Green Chillies, Garlic, Green Pepper and Shallot and Stir Fry For 30 Secsonds. |
|
11
Done
|
Pour in Soya Sauce and Vinegar; Give It Two Three Quick Whisks and Immediately Add the Cornstarch-Water Mixture. |
|
12
Done
|
the Sauce Will Thicken; If You Find It Too Thick, Add Some More Water. |
|
13
Done
|
When the Bubbles Appear, Add the Fried Chicken Pieces. |
|
14
Done
|
Add Salt and a Pinch of Msg (if Using). |
|
15
Done
|
Stir Fry Chicken For 2 Minutes and Remove from Fire. |
