Indo-Chinese Chili Chicken

David Scott

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subheading: CHOPPING:

7 Garlic cloves - minced

2 TBLS Ginger (about 1.5″ chunk) - minced

5 to 8 Red Chilies (preferably Thai/Bird’s Eye Chilies), or to taste - chopped*

2 Green Chilies (preferably Thai/Bird’s Eye Chilies), or to taste - chopped*

¼ Red Onion - diced

¼ Green Bell Pepper/Capsicum - diced

2 Spring Onions (Scallions) - chopped, whites & greens separated

subheading: CHICKEN MARINADE:

1 & ½ TSP Corn Starch

3 TSP Low Sodium Light Soy Sauce

2 TSP Shao Xing Rice Wine

¼ TSP Sesame Oil

subheading: SAUCE BOWL:

1 TSP Corn Starch

1 & ½ TSP Garlic Paste**

1 & ½ TSP Ginger Paste**

4 TSP Low Sodium Light Soy Sauce

1 TSP Sweet Dark Soy Sauce (the thick and viscous type that’s sweetened by caramel)

3 TSP Spicy Vinegar (or regular white vinegar - I use Amoy’s Spicy Vinegar.)

1 TSP Encona West Indian Original Hot Pepper Sauce (can be substituted with Tabasco Original for a milder option, Tabasco Habanero Pepper Sauce, or any other vinegar based red pepper hot sauce)

¼ TSP Mad Dog 357 Hot Sauce (optional, see notes)***

2 TBLS Asian style Chili Sauce/Paste (such as Tso Hin Kee Chili Sauce)

2 TBLS Tomato Ketchup

3 TBLS Water

subheading: OTHER:

4 & ½ TBLS Peanut Oil (or any other oil with a high burning point)

1 TSP Chili Oil (optional)

1 TSP Sesame Oil

2 Chicken Breasts (about 400g), boneless, skinless - diced into bite sized pieces

2 to 3 Thai Dried Red Chilies, or to taste*

2 to 3 TBLS Water

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