Thursday, 11 May 2017

Salt and chilli chicken recipe


 What a fantastic way to get my blog started again.  I haven't posted for such a long time And I'm quite excited to post about Salt  and chilli chicken.

 I'm sure I've spoken about how fussy my boy is at eating but this is one of the few dishes that he absolutely loves.  I serve it with egg fried rice and it is gone within minutes.

 This is such a lot better than any of those takeaway dinners.  This is such a lot healthier,  i'm not saying that this is slimming by any means though! Lol.  I love to cook this on a Friday or Saturday night,  so that we can all sit together and watch rubbish on telly.  It really does feel like we having a takeaway.





 Ingredients :-

 Serves 3 to 4 


3-4 chicken breasts cut into small cubes
1 egg beaten
 Plenty of cornflower to coat the chicken pieces
 Oil for deep frying
 1yellow bell pepper and 1 red bell pepper 
 3 to 4 Spring onions
1 to 2 carrots
 Half a white onion
 One bulb of garlic finely chopped
 As many chilies as you like and whatever type.  In this recipe I have used red and green jalapeños
 A few tablespoons of oil for stirfrying

 To be mixed together and used as per taste:-

1  teaspoon of salt
1  teaspoon of ginger powder
1  teaspoon of Chinese five spice powder



 Directions

1.  Prepare the chicken and then whisk the egg in a little bowl. Also put some of the mixed seasoning corn flour in a bowl next to your stove ready to fry the chicken.  Heat up the oil for deep frying.




2.  Once the oil is hot enough,  take a few pieces of chicken at a time and Dunk them in the egg  then the flour and then drop them into the hot oil. You don't want the  Oil too hot otherwise they will burn and not get crisp. You should need to Fry these for 5 to 10 minutes,  or until they turn golden brown and crispy.  I like to fry my chicken in batches as this speeds up the cooking time and insures a nice crispy outer batter. Set aside and drain on some paper towels.

3.  Prepare  The peppers carrots and onion in the same way.   I like to chop everything  to thin matchsticks and then chop again so that you get nice small cubes. Slice the spring onions finely on a diagonal. Also, if you have the patience, prepare the garlic in the same manner. Set aside.







4. Heat the work again and put in a couple of tablespoons of oil for stirfrying. Make sure that the wok and the Oul is just that smoking point  before adding the carrots. Stirfry the carrots for 2 or 3 minutes until just softening. Then add the peppers,  onions,  garlic and chilies.  Stir fry until  almost cooked.

5.  Add a teaspoon or more to the vegetables and add the chicken pieces.  Stirfry until nicely warmed through  and the vegetables are cooked.  Taste to check the seasoning.

6.   Serve while hot and serve with either plain steamed rice or egg fried rice  and a drizzle of soy sauce .  Enjoy and let me know what you think? Xx

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