This is my absolute favorite recipe! It's a bit spicy but you can control the heat!
INGREDIENTS
PHOTOS
SEMI-SCIENCE
1591
So I'm not a nutritionist and I don't know what you like to eat for a portion so... the only thing I can say is if you ate this whole recipe you'd have eaten this many Calories.
Don't do that though!
That's not really good for you and it's more fun to share a meal with others!
WORK IT OFF!
Ok so maybe you ate it all!
You'd have to run roughly 122 minutes to work that all off!
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This is an absolutely del
This is my absolute favor
This is an IMMORTAL Maste
This is my very simple version of my all time favorite recipe Hakka Chilli Chicken. This dish, and the longing for it, is what starting my cooking journey! When I was living in the city I had this one rainy night and it changed my world. Unfortunately when I moved to a small town I had zero access to this. The only logical choice?
Learn how to cook from zero knowledge, and figure out how to make this (or a close approximation)!
Chilli Chicken is a popular dish from the Hakka Han People chiefly from the provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan, Guizhou and the island of Taiwan. That's what I've read at least. What I know for sure is they are cooking geniuses!
This dish can be spicy but people do love it. You can control the heat level by adjusting the amount of chilis (I use more that I wrote), or by switching them to Thai red Chilis instead of green (for more heat).
1) In a large mixing bowl add the Chili Powder, Dark Soy Sauce, Black Pepper, and Flour. Mix well until combined in a very dark paste.
2) Cut the Chicken Thigh in bite sized strips against the grain (this makes it very tender!). Place the chicken in the mixing bowl with the paste and mix very well. Let this marinate about 20 minutes.
3) While the chicken is marinating you can prepare your other ingredients! Chop the Thai Chilis into small pieces (about 1 cm wide). This is where you can adjust the heat in this recipe! Add Green Chilis to lower the heat, Red to raise it. You can lower the amount of chilis to reduce heat, or add MANY more (The sky is the limit)!
4) Finely Dice the Garlic. Again you can add more here. Garlic amounts are ALWAYS a suggestion! You can also slice the Green Onion into 1 Inch Sections discarding the root of course. I use the white and the green for this.
5) In your Wok or pan heat some oil (I like Peanut) to just before smoking and add your marinated chicken.
6) Cook the chicken stirring and flipping regularly until the chicken is nearly done then remove it to a bowl and let it cool.
7) In the same work or pan add more oil (if needed there may be some left from the chicken) and toss in your Thai Chili, Garlic, and Green Onion. You might want to set aside some Green Onion to garnish the dish later but that's completely optional. Fry these until the Garlic just starts to turn color.
8) Re-add the Chicken to the Wok and cook together for a couple minutes then add your Chilli-Garlic Sauce and Regular Soy Sauce. Cook a couple minutes more. You're almost there!
9) Finally remove from the heat and let rest a couple of minutes before serving this absolutely miracle over rice!
I hope you enjoy this as much as I have!