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Smoked Chilli Chicken | The Recipe SERVES : 2 | PREPARATION TIME 2 MINUTES | COOKING TIME 8 MINUTES
Can you cook a Chinese takeaway dish in only 10 minutes at home?
If you're stuck for time but want a dish that hits the spot on taste, texture and satisfaction then look no further.
In mere minutes, 10 to be exact you could be tucking into a plate of my
Smoked Chilli Chicken.
It's not fun when you get home from a busy day at work and then you've got to start prepping and cooking the evening meal. No wonder so many of us jump on our phones and order a takeaway.
Well stress no more, my 10 Minute Chinese Takeaway Cookbook is packed full of mouth watering dishes that can be prepped and cooked in less time than picking up your phone and getting that takeout delivery
10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes.
Cooking video you might like
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Smoked Chilli Chicken SERVES : 2 | PREPARATION TIME 2 MINUTES | COOKING TIME 8 MINUTES
Tender pieces of Chicken marinated in a crispy Hoi Sin coating, tossed with sweet red peppers, fresh chillies and dressed in a smoky chilli bean sauce.
INGREDIENTS
250g cubed Chicken (thighs or breast)
½ cup Cornflour
2 tbsp Hoi Sin Sauce
1 cup Vegetable Oil
1 Sweet Red Pointed Pepper (approximately 110g), chopped into 2cm long diagonal pieces
2-3 Large Red Chillies (approximately 60g), chopped into 2cm long diagonal pieces
2 tsp Garlic Puree
1 tbsp sugar
1 ½ tbsp Doubanjiang (fermented chilli bean sauce)
½ tbsp Rice Vinegar
½ cup Water
METHOD
In a large bowl, massage the hoi sin sauce into the diced chicken and then lightly coat the marinated pieces with cornflour, banging off any excess.
Heat the oil in a wok over a high heat and fry the chicken pieces for 4-5 minutes stirring regularly to ensure even cooking and browning. Remove the chicken to a side plate and carefully tip the excess oil from the wok into a heat proof bowl. Place the chicken back into the wok over a high heat, add the prepared sweet peppers and chillies and cook for 1 minute, the add the garlic puree and after 30 seconds add the remainder of ingredients, continuing to cook for a further 1 minute. Once everything is well combined, transfer to a serving plate.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook
Subscribe to our Newsletter and Download your FREE copy of Chinese Soul Food Cookbook by Kwoklyn Wan
