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- 1/2kg boneless chicken, diced
- ½ red capsicums
- ½ yellow capsicum
- 3 Spring onions roughly chopped
- 4-5 piecesred chilies finely chopped
- 3 tablespoon corn flour
- 2 tablespoon crushed garlic
- 1 tablespoon ginger
- 1/2 teaspoon white pepper powder
- 1 egg, beaten
- 2 tablespoon soy sauce
- 2 tablespoon red chili sauce
- 2 tablespoon ketchup
- 2 tablespoon white vinegar
- 1 cup chicken stock
- 500ml vegetable oil
- 1 teaspoon chicken broth powder
- Salt, to taste
Mix the diced chicken with the two tablespoons of corn flour, 1 teaspoon soya, white pepper powder, a bit of salt and the beaten egg. The mixture should coat the chicken completely.Heat 400ml of oil in a wok and deep fry all the chicken and set aside on a tissue to remove excess oil.
Heat two tablespoons of oil in another wok. Add ginger, garlic with chilies and sauté for one minute.
Add all the vegetables (save some spring onions for garnish) and continue sautéing until they are transparent. Now add the remaining soya, ketchup and the chili sauce continue sautéing. Add ½ cup of water and the chicken broth powder.
When the mixture starts to boil add remaining corn flour blended with one tablespoon of water. Mix well to avoid lumps.
When you are almost done cooking, adjust the seasoning and add vinegar. Cook until the sauce is thick and coats the chicken evenly. Garnish with spring onions.
Most of the chicken broth powders contain salt so please taste before you add the final seasoning. Your chili chicken should not become salty. Chicken broth powder is also the best substitute of monosodium glutamate for those who don’t like to season with it. This recipe does not have sugar as I am using ketchup. If you like your chili chicken to be sweeter you can add sugar.
Chef Aatir Dhadalla graduated in Culinary Arts Management in London where he learned the art of food and gastronomy from multi-awarded author and food expert David Foskett. Dhadalla has worked in restaurants in London, Spain and Bahrain before moving to Dubai where he is part of the team for progressive cuisine and molecular gastronomy at Melia Hotel Dubai.