Wednesday, 18 December 2013

Chinese Chilli Chicken


INGREDIENTS

Chicken – 500 g boneless and cubed
Corn flour – 2 tbsp
Egg – 2 beaten
Salt – 1 tsp
Black pepper – 1 tsp
Oil – for frying

Onion – 3 or 4 large cubes
Red and Green Pepper (Capcicum) – 1 each cubed in same size as onion
Ginger – 1tsp chopped finely
Garlic – 1 tsp chopped finely

Ketchup – 2 tbsp
Light soy sauce – 2 tbsp
Corn flour – 2 tsp
Red food colour (optional)

METHOD

Marinate the chicken with the corn flour, eggs, salt and black pepper.

Fry the chicken pieces until cooked and drain the pieces.










Leave about 2 tbsp of oil in the wok and add the ginger and garlic. Then add the onions and peppers.

When they are cooked but still got a bite left in them, add the chicken pieces and mix well.










In a bowl, mix together, ketchup, soy sauce, corn flour, and colour with some water to make it into a loose sauce. Then add it to the chicken and vegetable pieces. Then cook for about 2-4 minutes, stirring occasionally.

Check the seasoning and serve.



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