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Copper Kettle's Chili Chicken
By Tania Fatmi   

Copper Kettle's Chilli Chicken

Ingredients

  • Chicken cubes (grilled or boiled) – 2 cups

Batter:

  • Egg – 1
  • Soy sauce – 1 tbs
  • Ground black pepper – ¼ tsp
  • Pinch of salt
  • Corn flour – 2 tbs
  • Flour – 2 tbs

Sauce:

  • Oil – 3 tbs
  • Crushed garlic – 1½ tbs
  • Crushed ginger – 1 tsp
  • Green chilies (jalapeño peppers) – 2, cut in chunks
  • Large-sized onion – 1, cut in 1-inch chunks
  • Small green bell pepper (capsicum) – 1, cut in chunks
  • Soy sauce – 3 tbs
  • Vinegar – 1 tsp
  • Sugar – 1 tsp
  • Ketchup – 1 cup
  • Chili Garlic Sauce – ½ cup
  • Chicken broth – 2 cups
  • Pepper – ½ tsp
  • Red chili powder (cayenne powder)
  • Salt to taste

Preparation

Combine all the ingredients for the batter to form a thick paste. Dip the chicken cubes in the paste and deep-fry until golden brown. Set aside on kitchen paper towel to dry.

In a pot, add 3 tbs of oil, crushed garlic and crushed ginger and sauté until golden.  Dice green chilies (jalapeño peppers), onion, small green bell pepper (capsicum) into half inch cubes and add to the pot. Sauté on medium heat. Add soy sauce, vinegar and sugar and sauté until the oil separates. Add ketchup and chili garlic sauce and mix. Add the fried chicken to the pot. Once the paste starts to thicken, add chicken broth and let it come to a boil.  Add salt and pepper to taste, lower the heat and let simmer for 5 minutes. Serve with plain rice!

Prep Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4

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