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Chef's Special Dry Chili Chicken




Source of Recipe


Field's Culinary Studio


List of Ingredients




16 oz. BONELESS, DARK MEAT CHICKEN
2 EGGS
1 tablespoon CORN STARCH
1 tablespoon VEGETABLE OIL
2 oz. DRY CHILI PEPPER
1 piece SLICED GINGER
1 piece GREEN ONION (head)
1 piece GARLIC
2 tablespoons SOY SAUCE
2 tablespoons CHILI PASTE
2 tablespoons CHILI OIL
2 tablespoons WHITE COOKING WINE
1 tablespoons SESAME OIL

Recipe



1. Slice the boneless dark meat into small pieces and mix with 2 eggs, 1 tablespoon corn starch and 1 tablespoon vegetable oil.
2. Wash and clean the fresh ginger, green onion and garlic. Then cut into small 1/3 inch slices.
3. Place wok on the burner next to heat. Then pour the vegetable oil into the wok at 325 degrees F. Next, add the chicken to deep fry and stir until dry and crispy. After chicken is cooked, remove from oil.
4. Pour the 2 oz. vegetable oil into the wok. Stir-fry the ginger, green onion and garlic 20 seconds, then put in the dry chili peppers. Stir-fry again until the chili pepper becomes hard and crispy.
5. Then add the fried chicken and stir-fry for about 30 seconds, then add 2 tablespoons of soy sauce, white cooking wine, chili paste and chili oil. Mix together and stir-fry for about a minute and serve on a plate.