Description
A balance of soy sauce and fiery chilis combine with chicken for great flavor and aroma. Bring on this mix of Indo-Chinese flavors for a comfort food dish.
Ingredients
Scale
For the Chicken
- 11/2 pounds of boneless skinless chicken thighs
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red cayenne pepper
- 1 teaspoon salt
- 3/4 cup cornstarch
- 1/4 cup water(maybe a little more if needed)
- 1/4 cup oil for frying
For the sauce
- 1 tablespoon oil
- 4 cloves of garlic, sliced
- 1/3 cup soy sauce
- 2 tablespoon vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
- 1 tablespoons chili sauce (such as sriracha)
- 25 chilies, sliced lengthwise
- Extra chilies to garnish
- cilantro to garnish
Instructions
- Cut the chicken into smaller pieces and wash and dry throughly.
- Rub the chicken with the ginger-garlic paste and the red cayenne pepper and salt.
- Rub the chicken with the cornstarch and water. The objective here is to have a thin and uniform coating.
- Heat the oil, the best tool for this is a wide bottomed non-stick wok. Place all the chicken in a single layer, you may need two batches for this purpose. Cook for about 4 minutes on each side. Remove with a slotted spoon and place on paper towels.
- To prepare the sauce, heat the tablespoon of oil and add in the sliced garlic and cook for about a minute until pale golden. Add in the soy sauce, vinegar, water and the cornstarch and bring to simmer. It should be reasonably thick. Add in the chicken and the sliced chillies and toss for about 2 minutes.
- Garnish with additional chilies and cilantro and serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Indo- Chinese Fuision