Fiery Hot Chicken with the crunch of peanuts and sweetness of colored bell peppers! A bold Chinese entree that celebrated the smoky taste of red chillies at its best!
You will need:
About 2 pounds of Boneless Chicken
1 tbsp ginger garlic paste
2 tsp minced garlic
2 scallions (green onions) chopped
3/4 cup diced colored bell pepper
2tbsp + 2 tbsp Light soy sauce
1 tbsp + 1 tbsp dark soy sauce
1 tbsp + 1 tbsp vinegar
4-5 dry red chillies
1 tbsp + 2 tsp hot chili oil
2 tbsp + 2 tsp cornflour/cornstarch
1 tsp sugar
1/4 cup peanuts
Salt to taste.
Marinate chicken with 1 tbsp ginger garlic paste, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp hot chili oil and 1 tbsp vinegar for at-least an hour.
Sprinkle with 2 tbsp cornstarch and mix.
Heat a wok/stir-fry pan at high with a tbsp of oil.
Sear chicken in small batches working quickly.
Cook each batch for not more than 2 minutes.
Transfer each batch to a bowl, cover bowl and keep aside.
In the same pan, heat another tbsp of oil. Fry the dry red chilies, keep aside.
Fry the peanuts, keep aside.
Now add the minced garlic and chopped scallion. Cook for a minute.
Add the diced colored peppers. Stir fry for a minute.
Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp vinegar.
Add the fried red chillies and peanuts to the mix.
Add 1 heaped tsp of sugar and cook for a minute.
Add 1/2 cup water and bring to a slow simmer.
Dissolve 2 tsp corn starch with 1/4 cup water. Add this to the mix. Adjust salt as needed.
Finally add the stir-fried chicken…
and a couple of tsp of hot chili oil (if you like) and simmer for 2 minutes.
Garnish with green onion…serve immediately!
I love this chicken with a side of Chili Garlic Noodles or steamed rice…Mmmm! 🙂
Oriental Chili Oil