Spicy Chang Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
Cooking oil for deep frying, just enough to cover the pan (about 2.5 cm deep)
02 -
2 chicken breasts, skin and bones removed, sliced thin like matchsticks (around 1 lb total)
03 -
1/4 cup cornstarch
→ Spicy Sauce
04 -
1/2 teaspoon red chili flakes
05 -
A cup pineapple juice
06 -
2 tablespoons plain white vinegar
07 -
1 tablespoon water if you want to mix with cornstarch for extra thickness
08 -
1/4 cup green onion, both white and green parts, chopped thin (save some for later)
09 -
5 garlic cloves, chopped up tiny
10 -
1/4 cup sweet Chinese chili sauce
11 -
1 teaspoon cornstarch if you'd like your sauce even thicker
# Steps to Follow:
01 -
Toss in the rest of the green onion at the end and enjoy right away.
02 -
Pour enough oil in a big frying pan for about an inch of depth and get it really hot. Drop in enough chicken to not crowd the pan and fry for around 3–4 minutes. They should be crunchy and cooked but not too brown. Take out and place on paper towels.
03 -
When you're done frying, dump out all but about a tablespoon of oil from the pan. You'll need that bit for the sauce.
04 -
Put the chicken pieces in a bowl and toss them well with the cornstarch until every piece looks coated.
05 -
Drop half the chopped green onions and all the garlic into the pan and cook for just half a minute. The smell should hit right away.
06 -
Pour in pineapple juice, chili sauce, vinegar, and chili flakes. Stir well, crank the heat until it boils, then drop to a simmer for a few minutes to slightly thicken.
07 -
Scoot the chicken back into the hot pan and stir things until it's all saucy. Let it cook for two minutes. If you want a more sticky sauce, blend the cornstarch and water, add it in, and stir until it looks shiny and thick.
# Additional Tips:
01 -
Trying to keep every chicken piece crunchy? Fry in small groups and don't pile on too much at once.