{"id":31276,"date":"2012-10-23T14:35:32","date_gmt":"2012-10-23T21:35:32","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=31276"},"modified":"2012-10-23T14:35:32","modified_gmt":"2012-10-23T21:35:32","slug":"stir-fried-chicken-in-chili-soy-sauce","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/meat-poultry\/stir-fried-chicken-in-chili-soy-sauce\/","title":{"rendered":"Stir Fried Chicken in Chili, Soy Sauce"},"content":{"rendered":"

 <\/p>\n

\"Chicken-in-soy-chili-sauce\"<\/p>\n

 <\/p>\n

Here is a quick stir fried dish; a week-night kind of recipe.<\/p>\n

The dish gently reminds me of our favorite Chilli Chicken<\/em>, the king of the Indo-Chinese cuisine. However it is a little less elaborate, lacking the subtle crunchy coating of the chicken and also the fresh flavors of the abundant green hot peppers used in the Chilli Chicken<\/em>. Let us call it the “Almost Chilli Chicken<\/em>“.<\/p>\n

 <\/p>\n

<\/p>\n

 <\/p>\n

The depth of flavors are a pleasure here, I promise; aroma of charred chili peppers, garlic, ginger, dark soy sauce and toasted sesame oil hug the quickly browned chicken.\u00a0 Have a side of Egg Drop Soup<\/span><\/a><\/em><\/span><\/strong> and serve the chicken\u00a0over noodles<\/span><\/a><\/em><\/span><\/strong> or rice<\/em><\/strong>.<\/span><\/a><\/span><\/p>\n

At present, our minds\u00a0are some place else. I am cooking a lot and\u00a0trying to get\u00a0ourselves very busy, \u00a0just to get our mind off the pain and the void that my sister <\/a>left us with. We can only make an effort to “move on”.\u00a0 The heart is heavy and full of questions\u00a0we are\u00a0trying to find answers to. Every breath hurts. Seeking help and consolation in philosophy and religion is probably the only way out during this time, but nothing, absolutely nothing takes away the heart wrenching pain and the emptiness.<\/p>\n

The posts in my blog might not be as consistent.\u00a0 So please bear with me for the next few months or until we get ourselves a bit more composed.<\/p>\n

 <\/p>\n

\"Chicken-in-soy-chili-sauce\"<\/p>\n

 <\/p>\n

 <\/p>\n

Stir Fried Chicken in Chili, Soy Sauce<\/strong><\/p>\n

 <\/p>\n

Ingredients: <\/strong><\/em>(serves 2)<\/strong><\/p>\n

    \n
  1. 1+1\/4 lb. boneless, skinless chicken thighs\/breast tenderloins, cut into 1-1 \u00bd\u2033 cubes<\/strong><\/li>\n
  2. 3\/4\u00a0tablespoon vinegar<\/strong><\/li>\n
  3. 1 tablespoon ginger paste<\/a> (or grated ginger)
    \n<\/strong><\/li>\n
  4. 1 teaspoon minced garlic<\/strong><\/li>\n
  5. 2 teaspoon Sriracha\/<\/em>any hot chili sauce <\/strong>(or to taste)<\/em><\/li>\n
  6. 3 tablespoon corn starch +\u00a03 teaspoons corn starch<\/strong><\/li>\n
  7. 3-4 tablespoon oil + more to shallow fry the chicken cubes<\/strong><\/li>\n
  8. 1\/2\u00a0teaspoon sesame seed<\/strong><\/li>\n
  9. 4-5 red dry chili pepper (like de arbol)<\/strong><\/li>\n
  10. 1\/2 tablespoon tomato paste <\/strong>(optional)<\/em><\/li>\n
  11. 2 tablespoon<\/strong> (or to taste)<\/em>\u00a0 Sriracha or any hot chili\/or chili garlic sauce <\/strong>(Asian kind preferable with no vinegar added to the sauce)<\/em><\/li>\n
  12. 2 tablespoon\u00a0 tamari\/soy sauce <\/strong>(light or dark- whatever you would like)*<\/em><\/li>\n
  13. 1 cup sliced\/chopped onions<\/strong><\/li>\n
  14. 1 tbsp. minced ginger<\/strong><\/li>\n
  15. 1\/2 tbsp. minced garlic<\/strong><\/li>\n
  16. salt to taste<\/strong><\/li>\n
  17. black pepper, <\/strong>about 6-7 grinds<\/em><\/li>\n
  18. 2 tablespoon toasted Asian sesame oil<\/strong><\/li>\n
  19. thinly sliced scallions<\/strong><\/li>\n<\/ol>\n

    *Note: <\/strong>use wheat free tamari to make this\u00a0 a gluten free dish<\/em><\/p>\n

    \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 substitute chicken with paneer or tofu for a vegetarian dish<\/em><\/p>\n

     <\/p>\n

    Method:<\/strong><\/em><\/p>\n

    Clean the chicken. Trim fat and wash them. Pat them dry with a paper towel. In a ziploc bag or a bowl combine chicken, vinegar, a tablespoon of ginger paste, a teaspoon of minced garlic, some salt, 2 teaspoons of Sriracha\/hot sauce and let it sit for at least 45 minutes or more.<\/p>\n

    Heat oil in a pan\/wok. Add the cornstarch\/corn flour to the marinated chicken and toss for the flour to coat the chicken pieces. Shallow fry the chicken (in a single layer) at high- medium\u00a0heat for about 6-8 minutes or until the chicken is cooked through and the outside is golden brown. Remove with a slotted spoon and transfer on\u00a0paper towels. Set aside.<\/p>\n

    In a bowl combine tomato paste, Sriracha\/hot sauce, tamari\/soy sauce. In another bowl combine 2 teaspoons of cornstarch\u00a0with 1\/2 cup\u00a0of cold water.<\/p>\n

    In another pan\/wok, heat 3-4 tablespoon oil. Add the dry red chili pepper to the oil and let it turn\u00a0dark brown. Add the sesame seeds and let it turn golden brown. Now add the chopped onions,\u00a0\u00a0minced ginger and garlic and \u00a0fry at high heat while stirring constantly, about a minute.<\/p>\n

    Add the fried chicken and toss. Now add the contents for the sauce that you had combined in a bowl\u00a0 and the black pepper and cook while stirring and tossing the chicken, for a couple of minutes. Stir the corn starch\/corn flour and add to the wok\/pan and cook while tossing quickly and until\u00a0the sauce thickens and coats the chicken pieces – for another couple of minutes. There should be some extra sauce left in the pan. The dish is not entirely dry. Stir in the\u00a0toasted sesame oil.<\/p>\n

    Remove from heat and garnish with sliced scallions. Serve with rice\/noodles.<\/p>\n

    Preparation Time: 20 minutes + 45 minutes marination time
    \nCooking Time: 20 minutes
    \nServes 2
    \nDifficulty Level: Easy<\/em><\/p>\n

    <\/em>\u00a0<\/p>\n

     <\/p><\/blockquote>\n

    \"Chicken-in-soy-chili-sauce\"<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    Related Posts:<\/strong><\/span><\/p>\n

     <\/p>\n

    Skillet Roasted Chicken with Ginger and Soy <\/a><\/strong><\/em><\/p>\n

    Shrimp with Scallions and Garlic in Chile Tamari Sauce<\/a><\/strong><\/em><\/p>\n

    Stir Fry Chicken with Asparagus & Almond<\/a><\/strong><\/em><\/p>\n

    Stuffed Meatballs with Grilled Scallions & Orange Mint Yogurt Sauce<\/a><\/strong><\/em><\/p>\n

    Chilli Paneer<\/a><\/strong><\/em><\/p>\n

    Chilli Soy Chunks<\/a><\/strong><\/em><\/p>\n

    Gobi Manchurian \u2013 Cauliflower Fritters in Spicy Sauce<\/a><\/strong><\/em><\/p>\n

    \n
    <\/div>