Chili Chicken Haka Style Recipes
CHILLI CHICKEN - HAKKA STYLE
Number Of Ingredients 12
Steps:
- Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.
- Deep fry on high heat and keep aside.
- In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic
- Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.
- Add salt if required.
- Add a little soya and ground black pepper.
- Add the dissolved corn starch.
- Add all the cooked chicken and cook for another 30 - 40 seconds.
CHILI CHICKEN- HAKA STYLE
I ordered Chili Chicken from a local restaurant and then tried to re-create it a week later. This was the result :) You can use boneless chicken breasts but you can also use chicken thighs/legs if you remove the bones first. Use corn flour to marinade the meat (not cornmeal) or regular flour will do too.
Provided by Ranikabani
Categories Poultry
Time 40m
Yield 1 serving dish, 4 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl, add and mix first seven ingredients.
- Add chicken and mix it in until it is well coated. Let it sit for half an hour.
- Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
- Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
- When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!
Nutrition Facts : Calories 580.3, Fat 31.4, SaturatedFat 7.5, Cholesterol 145.3, Sodium 777, Carbohydrate 23.3, Fiber 1.6, Sugar 6.4, Protein 49.8
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