Salt and Chilli Chicken
Utterly mooreish tender seasoned chicken breast pieces with a winning combination of salty, savoury, spicy, and sweet, on the table in 20 minutes.
Servings 3 people
Calories 445kcal
Ingredients
- 500 grams/1 pound Chicken Breast chopped into large thick strips
- 2 egg whites
- 1 medium Brown onion chopped into large chunks
- 1 medium Green Capsicum/Pepper chopped into large chunks
- 1 medium Red Capsicum/Pepper chopped into large chunks
- 1 medium Long Red Chilli diced
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Wine Vinegar
- 1 teaspoon crushed garlic
- 4 tablespoons Coconut oil
- ½ cup Cornflour/Cornstarch or Tapioca Starch
- 1 packet pre-cooked Noodles (eg: Wokka singapore)
Spice Mix
- 2 teaspoons Dried Red Chilli Flakes
- 2 teaspoons Sea salt
- 2 teaspoons Chinese Five Spice
- 1 teaspoon Garlic Salt
- 1 teaspoon Onion Salt
- ½ teaspoon Ground ginger
Instructions
- Make The Spice Mix: Add all ingredients in the spice mix to a large bowl and stir to mix together. Transfer half of the spice mix to a smaller bowl for later (Half of the spice mix will be used at the end). To the larger bowl of spice mix, add the cornflour/cornstarch and stir through.
- Prepare Egg Wash and Dip the Chicken: Wisk the egg whites and 1 tablespoon soy sauce in a bowl. Dip the chicken pieces thoroughly in the egg wash, then in the spice bowl that contains the cornflour/cornstarch. Repeat until all chicken pieces have been coated in egg wash and spice mix.
- Heat up the Wok: Meanwhile heat a wok on the stovetop on high heat, with approx. 3 – 4 cm of oil in the bottom.
- Cook the Chicken: Add chicken pieces to the wok, cooking in batches for approx. 4 minutes or until golden brown. Once cooked, remove from wok and set aside on a plate lined with paper towel/kitchen paper.
- Add Veges and aromats to Wok: Add chopped onions, red and green capsicums/pepper, chili and crushed garlic to wok. Stir through 2 tablespoons of rice wine vinegar and remaining 1 tablespoon Soy, cook until vegetables are just beginning to soften.
- Put it all together: Add the cooked chicken to the wok, along with the second half of the spice mix and one small packet of pre cooked noodles, and toss through.
- Serve immediately. (Sesame seeds and fried shallots optional)
Notes
- Use the right oil: I prefer Coconut oil for it high smoke point and it doesn’t leave the chicken greasy or oily. Alternatively you could also use Peanut oil, canola oil, vegetable oil, sunflower oil, rice bran oil and extra light olive oil.
- Hot Oil in a Wok : Make sure its hot before you put the chicken in. Warm oil will leave the chicken greasy and unpleasant. A wok is best as it has a small base for the oil to sit.
- Don’t overcook the chicken: Because we are shallow frying the chicken it will cook quickly as the oil is super hot.
- Taste: Once everything is in the wok and you’ve added the last of the salt and chilli mix, do a taste test to see if it is right. Does it need more soy, more salt, more heat, more freshness (a hint of lemon maybe)
- Instead of the standard ½ teaspoon of dried chilli flakes, increase to 1 teaspoon of dried chilli flakes.
- No need to adjust the level of onion, garlic and sea salt.
- This combination will produce a solid medium level of spiciness.
- Instead of the standard ½ teaspoon of dried chilli flakes, decrease to ¼ of a teaspoon of dried chilli flakes.
- Decrease the amount of onion and garlic salt by half also.
- This combination will produce a low intensity mild level of spice, suitable for those who don’t like it not
Nutrition
Calories: 445kcal | Carbohydrates: 44g | Protein: 44g | Fat: 20g | Saturated Fat: 12g | Fiber: 3g | Sugar: 4g