Ingredients:
Chicken marinade/dredge 1 1/2 lbs chicken thighs, cubed 2 1/2 tsp siracha 2 1/2 tsp soy sauce 1/2 tsp ground black pepper 1/2 tsp kashmir chili powder 1/4 tsp salt 3-4 tbsp cornstarch 2-3 tbsp flour 2 tbsp water Vegetable oil Sauce: 1/2 onion, sliced 5-6 garlic cloves, chopped 1" fresh ginger, chopped 1 bunch green onion, sliced 5-6 sweet peppers, sliced 4 tbsp ketchup 2 tbsp soy sauce 2 tbsp siracha 1 tbsp chili garlic sauce 2 tsp sugar 1 1/2 tsp rice vinegar 1/2 tsp kashmir chili powder Instructions: 1) Combine the chicken, siracha, soy sauce, black pepper, kashmir chili powder, and salt in a mixing bowl. Marinate for at least one hour. Add the cornstarch, flour and water, mix well. 2) In a saute pan, add vegetable oil 2 cm deep. Heat to 355F. Fry the chicken 2-3 minutes per side (or longer depending on size of chicken). May need to cook in batches, do not overcrowd the pan or oil will cool and chicken will absorb oil. Remove chicken and place on wire rack or paper towel lined plate 3) Mix the ketchup, soy sauce, siracha, chili garlic sauce, sugar, rice vinegar and kasmir chili powder in a bowl. 4) Remove vegetable oil only leaving 1 tbsp of oil in the pan. Add the white/light green part of the green onion (save the green for garnish) and ginger, saute until fragrant. Once fragrant, add the sliced onions and sweet peppers, cook for 2-3 minutes (you want them to have some crunch). Add the sauce and bring to a boil. When it starts to reduce, add the chicken and toss. Reduce until it glazes the chicken. 5) Serve over jasmine or basmati rice and top with the rest of the green onion. Enjoy!! Notes: 1) This is spicy, reduce the kashmir chili powder and siracha if you want less spicy. Can also add more sugar if you like it sweeter. 2) Double the sauce if you want chicken chili in gravy. 3) Most chili powders are a mix of chili powder, cumin and other spices, you do not want to use these as you will get more of a tex-mex flavor. Kashmir chili powder is just chili powder with no other spices. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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