Chilli Chicken – Dry Recipe


Oil for deep frying
6 Boneless/skinless chicken thighs, cut into chunks
1.5 tsp. chilli sauce
1.5 tsp. soya sauce
1 tsp. cayenne pepperGround pepper (to taste)
Salt (to taste)
2 tbsp. cornstarch
2 tbsp. flour
2 tsp. paprika
1/4 tsp. cayenne pepper
1.5 tsp. soya sauce
1.5 tsp. chilli sauce
1 tsp. vinegar
3/4 tsp. sugar
1/2 tsp. cayenne pepper
1 medium onion thinly sliced
3 cloves of garlic
3 green chillies sliced and seeded
2 tbsp. oil


Add the first 6 ingredients to a bowl and mix to coat.  This is best done a couple of hours ahead of time, if you don’t have the time, 45 minutes should be enough.  Add the next 4 ingredients to the bowl and stir.  Deep fry the chicken and drain it on paper towels.  While the chicken is frying, prepare the sauce.  Mix the next 5 ingredients in a small bowl, stir to dissolve the sugar.  Once chicken is fried, heat the 2 tbsp. of oil in a frying pan, add onion, garlic and chillies. Cook for a minute.  Add sauce and fried chicken.  Stir to coat chicken.  Cook until desired dryness.

Pictured with Kale & Quinoa Salad.



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