Chinese Chili Chicken Dry
Thin strips of chicken are sauteed during a savory sauce, then topped with green peppers, sliced paprika and ginger.
500 gr boneless chicken, diced
6-10 green bell peppers, seeds removed and sliced
3 cloves garlic, chopped
3 tablespoons sliced ginger
green pepper is preferred
3 tablespoons cornstarch (corn flour)
1 teaspoon black pepper
- teaspoon salt
1 tablespoon oyster sauce
2 tablespoons of normal soy
1 tablespoon chili and aioli
1 teaspoon sugar
1.In the chicken, add the black pepper, salt and cornstarch. Marinate a minimum of half-hour .
2.Heat the oil and add the ginger slices. Fry for two minutes until slightly crispy. Then roast the minced garlic until golden brown.
3.Add chicken and cook over high heat for a couple of minutes. Don't overcook the chicken.
4.When a number of the chicken pieces start to brown, add some pepper.
5.Add oyster sauce, regular soy , garlic condiment and sugar . Stir until everything is roofed in sauce.
6.Add the sliced green peppers and fry for an additional 2 minutes.
7.Remove on a serving plate and luxuriate in .