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Submitted by Steve L.
A spicy aromatic chicken dish. Best to serve with rice.
6 pcs chicken of your choice; oil for deep frying
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili paste
2 tbsp soy sauce
2 tbsp cornflour
Salt to taste
3 tbsp spicy chili oil or ordinary oil
1 tsp finely chopped ginger
1 tbsp finely chopped garlic
Dry red chilies cut into 4 pieces
1/2 tsp sesame seeds
1/4 cup sliced spring onion
1/2 cup chicken stock
1/3 cup tomato sauce
1 tbsp soy sauce
1 tsp chili sauce
1 tbsp vinegar
1 tsp sugar
1/2 tsp black pepper
Pinch of MSG
Pinch of salt to taste
3/4 tbsp cornflour mixed with 1/4 water
spring onions, 4 long thin pieces
spring onion tops, 4 long thin pieces
Combine all the marinade ingredients and rub on the chicken pieces and set aside for 30 minutes.
Heat oil in a frying pan and deep fry the chicken pieces, a few at a time, till golden brown and cooked.
Drain and set aside.
Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
Garnish with the spring onion and spring onion tops.