About this recipe:A spicy chinese-style crispy chicken dish, just like a takeaway. I get my chilli bean sauce in a jar from the chinese supermarket near where I live, unfortunately it is quite difficult to get hold of in regular supermarkets. But it is quite cheap and a little goes a long way!
Chop the chicken into small strips (small enough so it will cook quickly when fried) and marinate in the sesame oil, soy sauce, garlic, sugar, ginger and dried chilli for at least one hour.
Season the small bowl of cornflour with salt and pepper. Take the chicken pieces one by one, coat them thoroughly in the flour and set aside. Keep any remaining marinade to one side.
When all the chicken is coated in the flour, heat some oil in a pan and shallow fry the chicken in a frying pan or wok for around 5 minutes till it is cooked through and has a nice golden crispy coating.
Remove the chicken from the pan and drain all but 1 tablespoon of the oil.
Add the onion, pepper, spring onion and remaining marinade to the pan and stir fry for 3-5 minutes, depending on how crispy you like your vegetables.
Add the chilli bean sauce and sweet chilli sauce to the vegetables and fry for a further minute. Add the chicken back to the pan, mixing into the sauce and vegetables, and serve immediately with either rice or noodles.
You can adjust the amount of dried chillies to suit your taste. I like my food quite spicy, so I often add a few more chillies when I fry the vegetables. If you like a sweeter dish, add a bit more sweet chilli sauce.
I had purchased a jar of chili bean paste for another recipe and was trying to find ways to use it up when I stumbled across this.
At first I thought it would be too simple for me - wow was I wrong.
The chicken is deliciously crispy and packed with flavour.
I wound up marinating the chicken over night and had to double the chilli bean / sweet chilli mix, but otherwise followed the recipe exactly. Overall an amazing dish. This will become a regular in my rotation. - 27 Feb 2014