Skip to content

Chilli Chicken#

Ingredients#

  • 500-800g Chicken Thigh
  • Green capsicum
  • .5 onion Onion
  • 2 tablespoons garlic/ginger/onion mix (step 2)

Marinade

  • .5 onion
  • 3-4 teaspoons crushed ginger
  • 2-3 cloves garlic
  • 1 teaspoon black paper
  • .5 tablespoon chilli powder
  • 1.5 tablespoons soy sauce
  • 3-4 tablespoons water
  • 6-7 tablesppons corn flour

Sauce

  • 5-6 green chilli
  • 1.5 tablespoons dark soy sauce
  • 2.5 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons corn flour
  • 1.5 teaspoons chilli powder
  • .5 cup water

Method#

Preparation - marinade - at least 1 hour before..but more#

  1. Blend marinade ginger, garlic & onion into paste
  2. Reserve 2 tablespoons for browning onions & capsicum
  3. Marinate small pieces chicken in bowl with marinande Minus the corn flour Add that just before frying.

Make the sauce#

  1. Chop the chillies into slices and add to bowl
  2. Add remaining sauce ingredients minus corn flour
  3. In a separate bowl, mix corn flour with 4 teaspoons water
  4. Add corn flour/water mix to sauce and combine

Cook#

  1. Heat oil for deep frying to 190 celsius
  2. Chop up capsicum and onion into bite size pieces
  3. Add 6-7 tablespoons corn flour to chicked and mix to combine/coate
  4. Deep fry the chicken in batches
  5. Heat 2 tablespoons oil in wok
  6. Cook ginger/garlic/onion mix for 2 minutes. Don't burn.
  7. Cook onions and capsicum for 2 minutes.
  8. Stir the sauce, add to wok, and continue stiring until thickens
  9. Add the chicken and mix