Boneless, skinless chicken breast 250g
Onions, diced : 1 large
Garlic, chopped : 6-8 cloves
Ginger julienne : 3 teaspoons
Green chilies, slit lengthwise
Dry red chilies
Bell peppers, chopped
Dark soy sauce
White vinegar
Honey
Tomato paste/Ketchup
Toasted sesame seeds
Cornstarch
Black pepper
Salt to taste
For the Marinade:
Freshly ground black pepper
White vinegar
Salt to taste
Vegetable oil for frying
What You're Gonna Do:
Clean your chicken and trim off any excess fat. Dice them into bite-sized pieces.
Marinate the chicken in white vinegar, black pepper and a tiny pinch of salt. Set aside for a min of 6 to a max of 8 hours.
Heat the oil in a non-stick skillet. Roughly dust cornstarch all over the chicken pieces. Gently drop the chicken pieces in the oil, until cooked from inside and golden outside. Drain on absorbent paper and set aside.
Add a lil more to the pan if needed. Add the chopped onions & peppers. Saute until soft.
Add the ginger julienne, chopped garlic, dry red chilies. Saute until fragrant.
Add the fried chicken pieces and toss well.
In a separate bowl, add dark soy sauce, white vinegar, honey and squeeze a lil bit of either tomato paste or ketchup. The dark soy should be the most in quantity but you can also adjust it according to your taste. Mix well.
Add this sauce mixture to the chicken and pepper. Toss to quote well.
Add about 2 tablespoons full water to your sauce bowl, and 1 teaspoon of cornstarch. Mix well. (This way you don't get another extra bowl dirty and also mop up the remaining sauce mixture!) Add this to your wok.
Add salt as per taste. (Rememeber, soy already has salt, so don't go too heavy.)
Toss to quote and mix well. Turn off the heat.
Sprinkle copious amounts of black pepper, slit green chilies and toasted sesame seeds on top.
Serve it hot & spicy!
-Love, La.
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