When I was younger, my family would make this dish during the winter season. It’s a great way to use the leftover chicken wings or boneless chicken you might have in your freezer after making some other Chinese dishes. This recipe is simple and easy to make but tastes very good!
Place a wok or kadhai over medium heat, add 3 tablespoons of oil and wait till it’s hot.
Now that you’ve got your wok or kadhai heat it over medium heat and add 3 tablespoons of oil. Wait until the oil is hot before you start cooking.
Add the dry chillies, garlic, ginger and green onions and saute until fragrant.
Add the dry chillies, garlic, ginger and green onions. Saute until fragrant. Don’t over-saute it, or else it will lose its flavour and colour.
Add the soy sauce, rice vinegar and sugar.
You’ve added the garlic, ginger and chillies. Now for the sauce! Add the soy sauce, rice vinegar and sugar. Soy sauce is salty (salt is a taste we can perceive). Rice vinegar is sour (sour is another taste we can perceive). And sugar? That’s sweet!
So there you have it: salt, sour and sweet are the three tastes that make up most of what we eat and drink.
Dip each piece of chicken first in the beaten egg, then in the cornstarch mixture until well coated.
Dip each piece of chicken first in the beaten egg, then in the cornstarch mixture until well coated.
- Beat an egg before dipping your chicken pieces into it. The egg will help seal in moisture and make your chilli chicken nice and crispy.
- Dip each piece of chicken first in the beaten egg, then in the cornstarch mixture until well coated. This will ensure that every inch of your hot appetizer gets a nice coating, which is essential for making sure that each bite has just enough crunch! Be sure not to over-coat these tasty morsels!
Over medium-high heat, heat 2 tablespoons of oil.
To fry the chicken, heat 2 tablespoons of oil in a large frying pan over medium-high heat. When the oil is hot enough to make you jump back when you drop a little bit of batter in, it’s ready for frying. It should sizzle and bubble right away. Don’t use too much oil; just enough to coat the bottom of your pan.
Cook the chicken pieces for 4 to 5 minutes until golden brown. Drain on kitchen paper towels after removing from heat.
Next, heat the frying pan or wok on high. Add oil to a depth of about 1cm and heat until it is hot enough to make a drop of water sizzle.
Cook the chicken pieces for 4-5 minutes until golden brown on each side. Remove from heat and drain on a kitchen paper towel.
Mix together all the sauce ingredients except the green onions and sesame seeds in a bowl. Mix well till the sugar is dissolved and set aside.
Mix together all the sauce ingredients except the green onions and sesame seeds in a bowl. Mix well till the sugar is dissolved and set aside. The sauce should be sweet at first, then gradually become salty or spicy while you eat it because of the chilli flakes.
Place a wok or kadhai over medium heat, add 3 tablespoons of oil and wait till it’s hot. Add the dry chillies, garlic, ginger and green onions and saute until fragrant. Add the soy sauce, rice vinegar and sugar. Adjust seasoning if needed – the sauce should be sweet at first, then gradually become salty or spicy while you eat it because of the chilli flakes.
In a wok or kadhai, add 3 tablespoons of oil and wait till it’s hot. Add the dry chillies, garlic, ginger and green onions and saute until fragrant. Add the soy sauce, rice vinegar and sugar. Adjust seasoning if needed – the sauce should be sweet at first, then gradually become salty or spicy while you eat it because of the chilli flakes.
You should make this with chicken wings rather than chicken breast because they are tastier.
Chicken wings are tastier than chicken breast.
The first reason is that they are more tender and therefore easier to eat. You don’t have to worry about chewing on tough, stringy meat with chicken wings; instead, you can enjoy the fact that you’re eating something soft and delicious—something that was once alive in this world!
The second reason is that they’re less expensive than chicken breast. Maybe this isn’t a factor for you, but if it were me, then I’d rather spend my money on buying the best possible food for myself rather than wasting it on something subpar like a meal from McDonald’s or KFC (unless we’re talking about the fried chicken because then I’m all over those fries).
Thirdly: health benefits! Chicken wings contain more protein per ounce than breasts; therefore, if you’re trying hard not to put on weight, eating more of these little guys might help keep some lbs off your frame (or maybe even put them back on there after losing some!). Plus, all those vitamins and minerals found within these parts will keep your brain sharp while providing many other nutrients needed by our bodies too!
Conclusion
And that’s it! You now know how to make the best dry chilli chicken. It’s really not that hard, and it tastes so good. If you follow these simple steps, I’m sure you will have a delicious meal in no time.
