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Thursday, November 05, 2015

Indo-Chinese Chili Chicken

Indo-Chinese Chili Chicken
Boneless & skinless chicken thighs, I find, are more moist than chicken breasts and we purchase them in 6 lb. (approx. 3 kg.) packages from our membership club/supermarket.  After washing them and patting dry, they are cut into bite-sized pieces, mixed well with 
4 Tbsp. oil
2 Tbsp. ginger paste
2 Tbsp. garlic paste
2 Tbsp. Kashmiri mirch or paprika
salt to taste
and packed into 4 (1 quart) Ziploc bags. They are then pressed flat and marinated in the freezer until needed. The marinade ingredients are suitable for Indian or Asian styles of cooking. An individual bag can be refrigerated overnight to thaw or, if time is short, placed in a sinkful of tap water for half an hour. The Ziploc bag keeps the water from entering the inside of the bag.

 Chili Chicken is a spicy dish that is a crowd-pleasing favourite in Chinese restaurants in India. These Indo-Chinese restaurants are now flourishing overseas and in Toronto, Canada, in particular. Here I provide my take on this popular chicken preparation which I relish any day of the week.


Ingredients:
1 lb. boneless skinless chicken thighs (marinated overnight in oil, ginger, garlic, salt to taste and Kashmiri mirch)
1 large onion, 1/2 diced and 1/2 cubed
6 Tbsp. white oil
4 green chilies or to taste
1 Tbsp. soya sauce
1 Tbsp. green chili sauce
1 Tbsp. sriracha chili sauce
1 Tbsp. dark sesame oil
salt to taste
4 petite red peppers, deseeded and cut in circles
1 bunch green onions, green & white parts together cut in 1" strips
1 bunch cilantro stalks

 Directions:

  1. Heat oil in a skillet over medium-high heat.
  2. Add diced onions followed by green chilies & stir-fry until onions turn translucent.
  3. Mix chicken with soya, green chili & sriracha sauces and sesame oil.
  4. Add to skillet and stir-fry for 10 minutes, until chicken is golden-brown.
  5. Adjust salt to taste and stir in cilantro, petite peppers and cubed onions.
  6. Simmer over medium heat for 5 minutes and garnish with green onions.
Serve over steamed long-grain rice.


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