Crispy chili chicken is a Chinese takeout favorite. This recipe is easy to make and can be tailored to your specific tastes and needs. If you are not a fan of spicy foods, cut the hot chili garlic sauce in half; or simply use a sweet chili sauce instead. Try this crispy chili chicken recipe and let me know what you think in the Chinese food forum found here. Enjoy!
3 boneless skinless chicken breasts
3 cups peanut oil
2 large green onions
1 tbsp soy sauce
1 tbsp sherry
1 tsp pre chopped garlic
½ tsp ground ginger
¼ tsp white pepper
1 tbsp soy sauce
1 tbsp sherry
1 tbsp hot chili garlic sauce
1 tbsp honey
½ cup chicken broth
2 tsp cornstarch
1 cup flour
1 cup cornstarch
- Remove all of the fat from the chicken and each breast into thin strips. Place these chicken strips in a container that has a tight fitting lid.
- In a small cup mix together all of the ingredients for the marinade. Then pour this marinade over the chicken using your hands to make sure that it coats each piece evenly.
- Cover the chicken and let it marinate in the refrigerator for 1 hour.
- While the chicken marinates, prepare the other ingredients.
- In a large cup mix together all of the ingredients for the sauce except for the cornstarch. Stir until everything is thoroughly mixed and then set it aside.
- In a small cup, mix the cornstarch for the sauce with just a little water until it dissolves. Then set it aside.
- Rinse the green onions under cold running water and dry them with paper towels. Cut off their bottom bases and about an inch from the tops of the greens and discard. Then cut the remaining stalks into small slices and set these pieces aside.
- Prepare to coat the chicken. Place the flour and cornstarch in separate bowls. In another bowl, beat the eggs. Set a clean plate nearby to place the coated chicken on.
- After the chicken has marinated for an hour, begin the coating process.
- To coat the chicken dip each piece first in the flour, then in the egg, and finally into the cornstarch. Shake off the excess and place the chicken piece on the clean plate. Continue coating each piece of chicken the same way.
- Once all of the chicken strips are coated, heat the peanut oil in a large wok on high.
- When the oil is hot, add about 1/3 of the chicken pieces and let them cook for 6 to 8 minutes or until slightly brown. Remember we don’t want to overcrowd the wok. Depending on the size of your wok you may want to cook more or less pieces at one time.
- After 6 to 8 minutes, remove the chicken pieces with a slotted spoon and place them on a plate lined with paper towels. Then continue cooking the remaining chicken pieces in batches.
- When all of the chicken is cooked, remove the oil from the wok and wipe it out with a paper towel.
- Add the sauce mixture and heat it on high. When the sauce starts to bubble, add the cornstarch mixture and stir until the sauce becomes slightly thick.
- Then return the chicken to the wok and stir until each piece is coated with the sauce.
- Once the chicken is coated, remove the wok from the heat.
- Then place the chicken in a serving dish, sprinkle it with the green onions and serve. Makes about 3 servings.