Indo-Chinese Chilli Chicken
1lb cubed chicken breast
6-7 dried red chilis
1 green bell pepper
1 medium onion cubed, petals separated
1/4 cup Green onions slice at an angle
1/4 cup celery finely chopped
Freshly ground pepper, to taste
Salt, to taste
1 egg
3tbs very finely chopped ginger
3tbs very finely chopped garlic
Whole or half cashews
3 tbs cornstarch
1 tbs sesame seed oil
chili garlic paste
2 cups chicken/ vegetable broth
Soy sauce, to taste
1 tsp sugar
oil for frying
Directions:
1) Sprinkle 2 tbs cornstarch, add a pinch of pepper, 1 egg in a bowl and mix
2) Fry chicken pieces in a deep fryer (or shallow fry), set aside
3) In a large wok, add sesame oil make sure the oil is HOT
4) Add dried red chilis and saute for 30 seconds
5) Add garlic and ginger, saute for 1 minute, making sure you don't burn the garlic
6) Add cashews, saute for 30 seconds
7) Add onions, green bell peppers, green onions and celery, saute
8) Add black pepper, soy sauce and chili garlic paste
9) Add sugar, salt and chicken/vegetable broth
10) Let simmer, then add chicken
11) Make a slurry of cornstarch and water, add a few teaspoons to the wok
12) Let simmer for a minute or two, if you want the sauce thicker add cornstarch mixture a little at a time.
*This chicken is great with fried rice (pictured: brown fried rice). OR by itself
