Sauces for chilli chicken: Korean Soy Sauce, Shaohsing Cooking Wine, Lee Kum Kee Hoisin Sauce
Ingredients for chilli chicken: onions, dried cayenne chillies, garlic, corn starch, sugar, soy sauce, cooking wine, hoisin sauce
Marinate chicken in soy sauce
Fry dried cayenne chillies til they are dark brown. Here they are just beginning to cook:
Use flour to dredge the chicken.
Fry chicken in batches in hot oil. It's done when it's deep gold in colour. Set chicken aside on a plate.
After the chicken is done, caramelize onions in the same wok.
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.)
Keep the chicken and sauce separate until just before serving.
Place chicken in the sauce bowl. Gently stir with a wooden spoon til all the chicken pieces are covered in sauce.
"Yueh Tung Chicken" with rice and stir-fried collard greens
It's probably not such a good idea to use white place mats when serving Chilli chicken...