Chinese Chilly Chicken

Whenever we dine out in Chinese restaurant, the eldest girl's favourite chicken dish is the ultimate chilly chicken. She never fail to order this one delicious looking dish. Loaded with dry chilly and well coated with soy sauce base gravy indeed it's a lip smacking dish. Do not put off with the amount of chilly in the recepi as the dish itself not as spicy as it seems to be. I'm attracted with the end result as the chicken were nicely glazed on every bit. Boneless chicken is the best choice for the recepi. Finger licking goodness which goes well with hot white rice.

Ingredients

1/2 kg boneless chicken, washed
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 medium onion, cut into chunks
2 tbsp oil

To Marinate

1 tbsp chilly powder
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp black pepper powder
1 1/2 tbsp light soy sauce
3 tbsp corn starch

For Sauce

1/2 cup water
6 dry chilly, torn
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp honey
1 tbsp chilly powder
1 tbsp rice vinegar
1 tbsp corn starch dilute with 3 tbsp water

Methods

In a bowl, add chicken and all the ingredients listed under "To Marinate" except corn starch. Cover and refrigerate for 30 minutes.

Remove from fridge and sprinkle with corn starch and give a good mix. Heat oil in a wok for deep frying. Deep fry the chicken pieces till crispy and well cooked.

Transfer the chicken pieces into a plate with kitchen towel to absorp excess oil

In another bowl add all the ingredients listed under "For Sauce" except diluted corn starc and dry chilly

Heat a wok and add 2 tbsp oil and saute ginger garlic paste on medium-low heat for 20 seconds. Add the dry chilly and fry for another 30 seconds.

Add the prepared sauce and stir. Add the onion chunks and diluted corn starch. Cook till the sauce turns translucent and thickened.

Add the deep fried chicken pieces and stir till all the pieces well coated wuth the sauce for 5-7 seconds. Turn off heat and transfer to serving plate

Serve hot with white rice