Spicy Chinese Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken
- 2 red peppers, preferably pointed peppers
- 1 ½ chilli pepper (s), fresh or dried
- 3 clove (s) garlic
- 2 teaspoons cornstarch
- salt
- pepper
- Oil for deep-frying
- 1 egg (s)
- 2 teaspoon soy sauce
- 0.5 teaspoon ½ sugar
- 1 teaspoon balsamic vinegar
- 1 tablespoon white wine
- 50 ml broth
Print Recipe
Pin Recipe Instructions
- Cut the chicken into 2 cm cubes. Prepare a marinade from the egg, 1 teaspoon of starch and 1 teaspoon of soy sauce. Mix these thoroughly with the meat and leave to marinate in the refrigerator for 30 minutes.
- Cut the bell pepper into strips. Cut the fresh chilli into thin slices and the dried into very fine pieces. Cut the garlic into slices.
- Heat oil for deep frying. Place the chicken in a colander to allow the marinade to drain. Fry the meat in the hot fat for about 4 minutes. Drain on paper towels.
- Put 2 tablespoons of oil in a pan and stir-fry the paprika for about 3 minutes. Now add the garlic and chilli and fry briefly until the garlic has turned a light brown color. Add the fried meat, 1 teaspoon soy sauce, vinegar, sugar, white wine and stock. Pan stir for another 3 minutes. Season to taste with salt and pepper. Finally, dissolve 1 teaspoon of starch in a little water and fold in.
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