Ginger, Chilli Chicken
- 1 lb chicken (1.5 chicken breast ) cube them in 3/4 -1 inch
- 1 tablespoon vinegar
- 1 teaspoon red chili powder/or cayenne
- 1.5 tablespoon ginger paste
- 3/4 tablespoon garlic paste (or chili garlic paste)
- 1.5 teaspoon dark soy sauce
- 2 – 3 tablespoon all purpose flour
- 4-5 tablespoon corn starch/flour + 1 tablespoon corn starch/flour
- enough oil to deep fry the chicken
- 3 tablespoon oil
- 1 teaspoon crushed red pepper
- 3/4 cup chopped onion
- 4-6 green hot chili pepper, some sliced and some finely chopped
- 3 tablespoon very finely chopped fresh ginger (first julienne them and then chop)
- 4-6 stalks of green onion, finely chopped
- 2 tablespoon tomato ketchup (or 1 tablespoon canned tomato paste + 1/2 tablespoon chili garlic paste) + 4 tablespoon of Sriracha/or Sambal Oelek or any similar hot sauce
- 1 tablespoon dark soy sauce
- salt to taste
- 1.5 teaspoon toasted sesame oil (the Asian kind) - Optional
- Produce
- Chili pepper, green hot (4)
- Ginger, fresh (3 tablespoon)
- Green onion (4 stalks)
- Onion (3/4 cup)
- Meat
- Chicken (1 lb)
- Enough oil to deep fry the chicken (1)
- Condiments
- Garlic paste (3/4 tablespoon)
- Ginger paste (1 1/2 tablespoon)
- Soy sauce, dark (4 1/2 teaspoon)
- Tomato ketchup (2 tablespoon)
- Vinegar (1 tablespoon)
- Cooking & Baking
- All purpose flour (2 tablespoon)
- Corn starch/flour (4 tablespoon)
- Oil (3 tablespoon)
- Red chili powder/or cayenne (1 teaspoon)
- Red pepper (1 teaspoon)
- Salt (1)
- Sesame oil, toasted (1 1/2 teaspoon)
Preparation
Read recipe preparation on ecurry.com
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Published February 12, 2013 (3 days ago).
22 people saved this recipe.
