Stir Fried Chicken in Chili, Soy Sauce
- 1+1/4 lb. boneless, skinless chicken thighs/breast tenderloins, cut into 1-1 ½″ cubes
- 3/4 tablespoon vinegar
- 1 tablespoon ginger paste (or grated ginger)
- 1 teaspoon minced garlic
- 2 teaspoon Sriracha/any hot chili sauce (or to taste)
- 3 tablespoon corn starch + 3 teaspoons corn starch
- 3-4 tablespoon oil + more to shallow fry the chicken cubes
- 1/2 teaspoon sesame seed
- 4-5 red dry chili pepper (like de arbol)
- 1/2 tablespoon tomato paste (optional)
- 2 tablespoon (or to taste) Sriracha or any hot chili/or chili garlic sauce (Asian kind preferable with no vinegar added to the sauce)
- 2 tablespoon tamari/soy sauce (light or dark- whatever you would like)
- 1 cup sliced/chopped onions
- 1 tbsp. minced ginger
- 1/2 tbsp. minced garlic
- salt to taste
- black pepper, about 6-7 grinds
- 2 tablespoon toasted Asian sesame oil
- thinly sliced scallions
- Produce
- Chili pepper, red dry (4)
- Garlic (2 1/2 teaspoon)
- Ginger (1 tbsp.)
- Onions (1 cup)
- Scallions (1)
- Meat
- 1+1/4 lb. boneless, skinless chicken thighs/breast tenderloins, boneless skinless (1 cut into cubes)
- Oil + more to shallow fry the chicken cubes (3 tablespoon)
- Canned Goods
- Tomato paste (1/2 tablespoon)
- Condiments
- Ginger paste (1 tablespoon)
- Sriracha (2 teaspoon)
- Vinegar (3/4 tablespoon)
- Cooking & Baking
- Black pepper (6 grinds)
- Corn starch (3 tablespoon)
- Salt (1)
- Sesame oil, toasted Asian (2 tablespoon)
- Sesame seed (1/2 teaspoon)
- Other
- 2 tablespoon (or to taste) Sriracha or any hot chili/or chili garlic sauce (Asian kind preferable with no vinegar added to the sauce)
- 2 tablespoon tamari/soy sauce (light or dark- whatever you would like)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published October 23, 2012 (4 months ago).
118 people saved this recipe.
