
What you need:
3 pieces boneless chicken thighs
2 shallots, cut into thin slices
1 onion, cut into thin slices
2 tablespoons Worcestershire sauce
6 tablespoons Thai sweet chilli sauce
1 tablespoon concentrated chicken stock
Corn flour, for coating around the chicken
Oil, for frying
Salt and pepper, for seasoning
What you do:
- Cut the chicken up into bite-sized pieces and roll in cornflour until well coated. Heat some oil in a wok, and add the chicken pieces once hot.
- Fry the chicken until they are crisp and golden brown. Add in the shallots and onions, and fry until they are softened.
- Add in the Worcestershire sauce, sweet chilli sauce and chicken stock. Stir to mix it well into the chicken.
- Season well with salt and pepper (white is ideal, but black is fine as well). Serve immediately.
This tastes very very similar to most of his dishes. I need to get new housemates that have more imagination :P Anyway, this was actually a bit too spicy for me, since there was a LOT of chilli sauce but it was nevertheless tasty, more or less. Feel free to up or lessen the amount of chilli sauce :P Hadi and Justin couldn't quite taste it. o.o
This dish follows the typical stirfry recipe that I've been following for some time. Justin snitched it from me :P Basically, you make the chicken all crisp by frying it in cornflour, then add in the stirfry sauce. If you serve it immediately, the chicken is usually still crisp but with a sticky sauce layer. Yum! You can add almost anything you like into the sauce, but apparently, Worcestershire sauce makes the chicken lose its crispiness (according to Justin) so I would probably not add that in any of my stirfries. And after all this, I still don't know what it tastes like! :(
Quote of the day: A fruit is a vegetable with looks and money
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