Welcome To Our 1 Man Kitchen

Chili Chicken

Something Different 49

The Scenario:

We all know that one asshole who likes to boast about the kinds of chilies he has eaten. Maybe you are that asshole. Or maybe you like your food mild enough to avoid second-degree burns to the mouth, but hot enough to seriously regret it the next morning. This recipe is tasty, easy, and you can adjust the heat by choosing the kind of chilies you use. Definitely a good recipe to make for when you want dinner to fight back.

What You Need:

2 bowls

Paper towel

A wok (or a pan you can fry in)

Something to stir-fry with – a spoon or spatula

A knife

Chopping board

Ingredients to Serve 4:

1 egg white

Pinch of salt

Oil you can heat without burning it – think canola, rice bran or similar

1 ½ tablespoons of cornflour (sometimes called corn starch)

500 g chicken – thigh or breast is best

2 capsicums, color doesn’t matter

1 small onion

2 fresh, small chilies – take the seeds out if you’re soft

2 dried chilies, or 2 teaspoons of chili flakes

1 teaspoon of crushed fresh ginger (or a teaspoon of ginger from a jar)

2 tablespoons of soy sauce

2 tablespoons dry sherry

Cooked rice (to serve)

How To Do It:

1. To easily separate eggs, crack an egg into your hand (with a bowl underneath) and let the white run between your fingers into the bowl while you keep the yolk in your hand. Throw the yolk out (or freeze it for another recipe) and lightly beat the egg white. Mix the egg white smoothly with salt, 1 tablespoon of oil and cornflour.

2. Cut your chicken into bite-sized pieces, chuck it in the cornflour mix and rub it good so it coats the chicken. If you find this step disgusting – harden up.

3. Cut capsicums and onion into 4 cm squares.

4. Heat about 6 tablespoons of oil in the pan until it’s really hot, and quickly stir-fry the chicken. It’s not quite deep frying, but you do want a crispy coating. Remove the chicken and put it on a paper towel-lined bowl to drain

5. Add the veggies and stir-fry for 2 minutes. Add the fresh and dried chilies and ginger and stir-fry again.

6. Return the chicken to the wok and stir-fry it all together for 2 minutes.

7. Add soy sauce and sherry, and – you guessed it – stir-fry for 2 minutes.

8. Serve with rice.

If you don’t like hot dishes – first of all, I’m really confused as to why you are cooking chili chicken, and secondly, you can make it less hot if you choose milder chilies and take the seeds out before you chop them. Chicken breast can get dry if you overcook it; so keep it hot, keep it moving, then get it out. If you are worried about it being raw, cut open the biggest piece and check it. This is a seriously good meal, and why not cook it with ghost peppers and serve it to the chili-fiend in your life? Just to watch them burn.

Tammy is an Australian freelance writer and a self-taught home cook. She has gone from burning toast to being asked to bring things to bake sales, and is fairly sure some of her friends now keep her around just to cook for them. She lives in Brisbane with her husband and two sons, reads far more than is good for her, and specialises in crowd-pleasing food that she cooks at every opportunity.

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