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Chilli Chicken

what we call "Yueh Tung Chicken"

chili chicken © ejm April 2007

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Sauces for chilli chicken: Korean Soy Sauce, Shaohsing Cooking Wine, Lee Kum Kee Hoisin Sauce

Ingredients for Chilli Chicken © ejm April 2007

Ingredients for chilli chicken: onions, dried cayenne chillies, garlic, corn starch, sugar, soy sauce, cooking wine, hoisin sauce

Ingredients for Chilli Chicken © ejm April 2007

Marinate chicken in soy sauce

Chilli Chicken © ejm April 2007

Fry dried cayenne chillies til they are dark brown. Here they are just beginning to cook:

Chilli Chicken © ejm April 2007

Use flour to dredge the chicken.

flour © ejm April 2007
flour © ejm April 2007flour © ejm April 2007
flour © ejm April 2007

Fry chicken in batches in hot oil. It's done when it's deep gold in colour. Set chicken aside on a plate.

Chilli Chicken © ejm April 2007Chilli Chicken © ejm April 2007
Chilli Chicken © ejm April 2007Chilli Chicken © ejm April 2007

After the chicken is done, caramelize onions in the same wok.

Chilli Chicken © ejm April 2007Chilli Chicken © ejm April 2007

Add garlic, soy & hoisin sauces, cooking wine, cornstarch. (When it's ready, remove to another dish and use the same wok to stir-fry a green vegetable.)

Chilli Chicken © ejm April 2007

Keep the chicken and sauce separate until just before serving.

Chilli Chicken © ejm April 2007

Place chicken in the sauce bowl. Gently stir with a wooden spoon til all the chicken pieces are covered in sauce.

Chilli Chicken © ejm April 2007

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"Yueh Tung Chicken" with rice and stir-fried collard greens

Chilli Chicken © ejm April 2007

to blog from OUR kitchen - Chilli Chicken revisions



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It's probably not such a good idea to use white place mats when serving Chilli chicken...

Chilli Chicken © ejm April 2007





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This work is licensed under a Creative Commons License