Chilli Chicken Hakka Style Food

HAKKA CHILLI CHICKEN (DRY VERSION)

Steps:

• Mix in the turmeric and chilli powder with the chicken pieces to coat well. Heat 1 tbsp oil in a large non-stick wok and stir-fry the chicken till slightly browned along the edges. Remove from the wok and set aside.
• Heat the remaining oil in the wok and add in ginger and garlic. Fry for a few seconds till fragrant before adding in the diced onions and peppers. Stir-fry on high heat, tossing continuously for a minute, and then add in the white pepper and both the sauces.
• Season with salt and pepper, add in the pre-cooked chicken and stir-fry for 2-3 minutes till everything is mixed well.
• Garnish with chopped green onions and serve warm.

CHILI CHICKEN- HAKA STYLE

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!