This is something I came up with tonight. I love that sticky sweet/hot/salty chicken that you can get at Chinese Restaurants and wanted to make something similar. It’s delicious – I wish I’d measured everything that I put in! It was a case of a blob of this and a bit of that, so I am writing this straight after I’ve made it in case I forget what I did.
Ginger Chilli Chicken
4 boneless chicken thighs
1 brown onion, roughly diced
3 Tbsp Peanut Oil
1 Tbsp Sesame Oil
2 cloves garlic, finely diced (2 tsp of garlic in the jar)
1 cm piece of ginger, finely diced (3 tsp of ginger in the jar)
1 diced red chilli or 1 tsp dried red chilli flakes
4 Tbsp brown sugar
1/4 cup soy sauce
1/4 cup rice wine vinegar
Heat oils and when hot sauté ginger, chilli & garlic. Add sugar and cook until bubbling and beginning to caramelise. Add vinegar and soy sauce and continue to cook. Taste to see if balance of sweet, sour and salty is right and add more of what is needed.
When thick and bubbly add chicken and stir in. Cook, stirring frequently. Add onion when chicken is cooked and stir while cooking. Remove from heat while onion is still crisp.
Serve topped with chopped spring onion. Accompany with Fried Rice and Stir Fry Vegetables in Oyster Sauce.
This is a variation that I’m going to try next time:
Schezuan Beef: Replace chicken with thinly sliced rump steak. Replace chilli with black pepper, add a little plum sauce.