Chicken Chili Dry

Sconce&Scone

This is a Chinese restaurant favorite and is full of flavor. The Chicken is fried in a ginger infused oil until crispy then tossed in soy sauce for a savory flavor. You won't be able to stop eating this masterpiece!

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Method

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.

Notes

Batch frying. When you are removing one batch to make room for the next, be sure to keep the oil in the wok for the next batch. Strain out the cooked chicken with a slotted spoon so the oil doesn't come with it.

Cut the spice. If you want to reduce the level of spice, simply reduce the amount of green and red chillies by half.

How to serve this. I love serving this with steamed rice. Simple noodles tossed in sesame oil are a great option as well.