Chicken Chili Dry is a flavor bomb you need to try
Chicken Chili Dry is one of the most popular Chinese dishes for a reason. It’s dry, as the name suggests, but packs so much flavor. Each piece of chicken is coated in a thin crispy layer that absorbs all the flavored oil its pan fried in. I’m a garlic lover though and through, but the ginger in this Chicken Chili Dry is phenomenal. As always, this recipe is easy, quick and full of flavor. I always make double batch of this because I eat half of it while I’m getting ready to serve it.
How to get maximum flavor without a gravy or sauce
The trick to packing in so much flavor is using the oil as a vessel. As I mention in my Orange Pound Cake recipe, add your flavor to the fat in any recipe. You temper the green chili peppers and ginger in the oil, then sauté the chicken in the same oil, infusing all the flavors together. The corn starch lends a hand in helping all the flavor stick to the chicken, so you get a punch of ginger and chili in every bite. The order in which you add your ingredients is very important for extracting maximum flavor.
How to make Chicken Chili Dry
I know I’m all about quick and easy recipes over here, but there are a few steps even I don’t skip out on. Frying the chicken in batches ensures that each pieces gets a nice crust. That crust is what the flavors cling to. Frying the chicken all at once will create a soggy mess, and this isn’t just about creating great flavor, but great texture as well. The sign of a good recipe is depth of flavor and textures. You need the crispy coating AND the tender chicken.
Do you enjoy Chinese food as much as I do?
Here are a few more Chinese and Chinese inspired recipes to get your cooking juices flowing!
Chicken Chili Dry
For the chicken
- 2 pounds chicken breast thinly sliced
- 1 tbsp ginger crushed
- 2 tbsp vinegar
- 1/2 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 3/4 tsp salt
- 4 tbsp corn starch
For the rest
- 4 tbsp oil flavorless
- 1 tbsp ginger crushed
- 5-6 green chili pepper bird's eye chili
- 1 tbsp sesame seeds
- 4 whole dried red chillies
- 2 tbsp soy sauce low sodium
- sliced green onions for garnish
- Marinate the chicken in all the ingredients labeled under chicken. Set aside for 20 minutes.
- In a large wok heat the oil and saute the ginger and green chilies for two minutes on amedium high flame.
- Add the chicken in batches (I do 2 batches in my large wok)and fry on both sides for 3-4 minutes, or until the chicken is crispy and golden brown. Remove each batch before adding the next, and once the last batch is cooked add all the chickenback and stir fry all the chicken together for two minutes.
- Add the sesame seeds, dried red chillies and the sou sauce and saute for two more minutes. Garnish with green onions and serve with steamed rice.
Have you tried this recipe?
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