Chili Chicken- Haka Style

I ordered Chili Chicken from a local restaurant and then tried to re-create it a week later. This was the result :) You can use boneless chicken breasts but you can also use chicken thighs/legs if you remove the bones first. Use corn flour to marinade the meat (not cornmeal) or regular flour will do too.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 serving dish

Ingredients

• 1⁄4 cup cornflour (or regular flour if this isn't available)
• 1⁄4-1⁄2 teaspoon cayenne pepper
• 3⁄4 teaspoon curry powder
• 2  tablespoons cornflour
•  salt
• 1  tablespoon olive oil
• 1  tablespoon dark soy sauce
• 1 -2  lb boneless chicken breast, cut into 1 inch cubes
• 1  large onion, finely chopped
• 1 -2  lb boneless chicken breast, cut into 1 inch cubes
• 3 -5  green chilies, stemmed and slit in half lengthwise
• 1  tablespoon  chopped fresh ginger or 1⁄2 teaspoon ginger powder
• 4  garlic cloves, minced or 1  teaspoon garlic powder
• 3  tablespoons ketchup
• 2  tablespoons olive oil
• 1  tablespoon dark soy sauce
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon brown sugar
•  salt
•  green onions, and or  fresh parsley (to garnish)

Directions

1. In a bowl, add and mix first seven ingredients.
2. Add chicken and mix it in until it is well coated. Let it sit for half an hour.
3. Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
4. Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
5. When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!