Oriental Chili Chicken
This spicy dish is a hybrid influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chilies. This recipe is taken from the Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers.
- Ready In:
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon tomato sauce
- 1 teaspoon chili sauce
- 1 teaspoon malt vinegar
- 1 teaspoon sugar
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb boneless skinless chicken breast, cut into strips
- 2 tablespoons cornstarch
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon salt
- 4 tablespoons peanut oil
- 2 garlic cloves, chopped
- 1 onion, sliced, plus extra
- onion, for garnish
- 1 green chili pepper, chopped, plus extra
- green chili pepper, sliced, for serving
- Stir the soy sauce, tomato paste, tomato sauce, chili sauce, vinegar, sugar and black pepper together in a small bowl, then set aside.
- Put the chicken strips in a large bowl with the cornstarch, turmeric and salt and mix well.
- Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry, stirring occasionally, for 5 minutes, with a slotted spoon and set aside.
- Tip the garlic and onion into the oil remaining in the pan and fry, stirring for 3 minutes.
- Add the green chili and fry for 1 minute. Return the chicken pieces to the pan and fry for a further 1 minute.
- Stir in the spicy sauce mixture and stir for 2 minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear.
- Serve hot topped with the onion slices and sliced green chilies.