Chicken Chilli Dry
Chicken Chilli Dry
Ingredients
For the Chicken Marination
- 300 grams chicken, cut into thin strips
- to taste salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- 3/4 tablespoon all purpose flour
- 1/2 egg, whisked
- 2 tablespoons cornflour, or 3 tablespoons
- 1 teaspoon paprika
For the Sauce
- 8 green chillis, or 10
- as needed garlic, chopped
- as needed ginger
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chilli sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chilli garlic sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon black pepper
- to taste salt
- 1 teaspoon chicken powder
- 1/4 tablespoon dark soy sauce
- 1/2 tablespoon water
- as needed oil, for frying and sautéing
Instructions
- 1
In a medium bowl, combine the chicken strips with salt (to taste), 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, 3/4 tablespoon all purpose flour, 1/2 whisked egg, 2 to 3 tablespoons cornflour, and 1 teaspoon paprika. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
- 3
Heat a sufficient amount of oil in a large pan or wok over medium heat for shallow frying. Once hot, carefully add the marinated chicken in batches, ensuring not to overcrowd the pan.
⏱️ 2 min
- 4
Shallow fry the chicken until it turns light brown and is cooked through. Avoid over-frying to keep the chicken tender. Remove the fried chicken with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min
- 5
In a clean wok or large pan, heat a small amount of fresh oil over medium-high heat. Add the green chillis, chopped garlic, and ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Add the previously fried chicken to the wok with the sautéed aromatics.
⏱️ 1 min
- 7
Pour in all the sauces and spices: 1 1/2 tablespoons soy sauce, 1 tablespoon chilli sauce, 1 tablespoon oyster sauce, 1 tablespoon chilli garlic sauce, 1/2 tablespoon sesame oil, 1/2 teaspoon black pepper, salt (to taste), 1 teaspoon chicken powder, 1/4 tablespoon dark soy sauce, and 1/2 tablespoon water.
⏱️ 1 min
- 8
Increase the heat to high and cook the mixture for 1 to 2 minutes, stirring constantly to ensure the chicken is evenly coated and the sauce thickens slightly.
⏱️ 2 min
- 9
Serve the Chicken Chilli Dry hot, ideally with fried rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chilli Dry
For the Chicken Marination
- 300 grams chicken, cut into thin strips
- to taste salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- 3/4 tablespoon all purpose flour
- 1/2 egg, whisked
- 2 tablespoons cornflour, or 3 tablespoons
- 1 teaspoon paprika
For the Sauce
- 8 green chillis, or 10
- as needed garlic, chopped
- as needed ginger
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chilli sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chilli garlic sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon black pepper
- to taste salt
- 1 teaspoon chicken powder
- 1/4 tablespoon dark soy sauce
- 1/2 tablespoon water
- as needed oil, for frying and sautéing
Instructions
- 1
In a medium bowl, combine the chicken strips with salt (to taste), 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, 3/4 tablespoon all purpose flour, 1/2 whisked egg, 2 to 3 tablespoons cornflour, and 1 teaspoon paprika. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
- 3
Heat a sufficient amount of oil in a large pan or wok over medium heat for shallow frying. Once hot, carefully add the marinated chicken in batches, ensuring not to overcrowd the pan.
⏱️ 2 min - 4
Shallow fry the chicken until it turns light brown and is cooked through. Avoid over-frying to keep the chicken tender. Remove the fried chicken with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min - 5
In a clean wok or large pan, heat a small amount of fresh oil over medium-high heat. Add the green chillis, chopped garlic, and ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Add the previously fried chicken to the wok with the sautéed aromatics.
⏱️ 1 min - 7
Pour in all the sauces and spices: 1 1/2 tablespoons soy sauce, 1 tablespoon chilli sauce, 1 tablespoon oyster sauce, 1 tablespoon chilli garlic sauce, 1/2 tablespoon sesame oil, 1/2 teaspoon black pepper, salt (to taste), 1 teaspoon chicken powder, 1/4 tablespoon dark soy sauce, and 1/2 tablespoon water.
⏱️ 1 min - 8
Increase the heat to high and cook the mixture for 1 to 2 minutes, stirring constantly to ensure the chicken is evenly coated and the sauce thickens slightly.
⏱️ 2 min - 9
Serve the Chicken Chilli Dry hot, ideally with fried rice.
⏱️ 1 min