Hakka Chilli Chicken Dry Version Recipes

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HAKKA CHILLI CHICKEN (DRY VERSION)



Hakka Chilli Chicken (Dry version) image

Provided by Meena, www.hookedonheat.com

Time 30m

Number Of Ingredients 13

1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp light cooking oil
500 gms boneless chicken thighs (cut into bite-sized cubes)
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 medium onions (cubed)
1 medium green bell pepper (cubed)
1 tsp white pepper
2 tbsp low-sodium soy sauce
1 tsp dark soy sauce
salt and pepper (to taste (add in extra pepper for that zing))
a handful of chopped green onions for garnish

Steps:

  • Mix in the turmeric and chilli powder with the chicken pieces to coat well. Heat 1 tbsp oil in a large non-stick wok and stir-fry the chicken till slightly browned along the edges. Remove from the wok and set aside.
  • Heat the remaining oil in the wok and add in ginger and garlic. Fry for a few seconds till fragrant before adding in the diced onions and peppers. Stir-fry on high heat, tossing continuously for a minute, and then add in the white pepper and both the sauces.
  • Season with salt and pepper, add in the pre-cooked chicken and stir-fry for 2-3 minutes till everything is mixed well.
  • Garnish with chopped green onions and serve warm.

CHILI CHICKEN- HAKA STYLE



Chili Chicken- Haka Style image

I ordered Chili Chicken from a local restaurant and then tried to re-create it a week later. This was the result :) You can use boneless chicken breasts but you can also use chicken thighs/legs if you remove the bones first. Use corn flour to marinade the meat (not cornmeal) or regular flour will do too.

Provided by Ranikabani

Categories     Poultry

Time 40m

Yield 1 serving dish, 4 serving(s)

Number Of Ingredients 21

1/4 cup cornflour (or regular flour if this isn't available)
1/4-1/2 teaspoon cayenne pepper
3/4 teaspoon curry powder
2 tablespoons cornflour
salt
1 tablespoon olive oil
1 tablespoon dark soy sauce
1 -2 lb boneless chicken breast, cut into 1 inch cubes
1 large onion, finely chopped
1 -2 lb boneless chicken breast, cut into 1 inch cubes
3 -5 green chilies, stemmed and slit in half lengthwise
1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
4 garlic cloves, minced or 1 teaspoon garlic powder
3 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon dark soy sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon brown sugar
salt
green onions, and or fresh parsley (to garnish)

Steps:

  • In a bowl, add and mix first seven ingredients.
  • Add chicken and mix it in until it is well coated. Let it sit for half an hour.
  • Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
  • Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
  • When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!

Nutrition Facts : Calories 580.3, Fat 31.4, SaturatedFat 7.5, Cholesterol 145.3, Sodium 777, Carbohydrate 23.3, Fiber 1.6, Sugar 6.4, Protein 49.8

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