Chicken Chilli Dry


My top favourite dish in Pakistani – Chinese cuisine….. something I eat at least once a week when I am in Pakistan and crave almost everyday when I am in Australia. So just to satisfy that craving in a land where no one knows how to make it, here I am who has mastered this unique recipe after several trials 🙂

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 1 large size chicken breast (cut into paper strips)
  • 2 tbspns lemon juice
  • 4 tbspns oil
  • 3 tbspns corn flour
  • Salt & pepper
  • A generous pinch of red chilli flakes
  • A generous pinch of garlic powder (about ½ tspn heap full)
  • A generous pinch of ginger powder (about ½ tspn heap full)
  • A generous pinch of chicken salt
  • 4 tbspns dark soy sauce
  • FOR STIR FRY
  • 2 tbspns sesame oil + 4 tbspns cooking oil
  • 4 – 5 large green chillies (seeds removed & cut into julienne)
  • 1 tbspn ginger garlic paste
  • 4 tbspns oyster sauce
  • A splash of hot sauce/ chilli sauce

Method:

  1. Combine everything given for chicken in a mixing bowl and mix. Keep aside for 20 minutes at room temperature.
  2. Heat some oil in a pan for shallow frying. Fry chicken pieces in batches for 3 – 5 minutes per batch until the chicken is golden. (medium heat)
  3. Once all the chicken is done, keep it aside until needed.
  4. Heat some oil & sesame oil in a wok and sauté ginger garlic paste. Increase the heat to high and add ginger julienne and fry further for 2 minutes and then add green chillies. Stir fry and add oyster sauce.
  5. Add fried chicken pieces, stir and coat the chicken in the sauce and dish out on to your platter with rice.
  6. Serve.

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