Poulet épicé

Ingrédients

• 250 g Chicken thigh/breast
• 1 cup Potato/Corn Starch (flour)
• ½ Large Sweet Onion
• ½ Carrot
• ½ Bell Pepper
• 1 Chilli Pepper
• ½ tsp Chilli Oil
• 2-3 Bird eye chillies
• Oil for frying
• ½ tsp corn flour mix with 1 tbsp water (Optional)
• ½ tsp Baking Soda
• ½ tsp Sesame Oil
• ½ tsp Light Soy Sauce
• 1 cup Water
• 1 tsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Vinegar
• 3 tbsp Sugar
• 3 tbsp Sriracha chilli sauce/ hot chilli sauce

Préparation

1. 1

   Cut chicken into small medium bite size pieces. Marinate with baking soda, sesame oil and light soy sauce for 5 minutes.

2. 2

   Prepare the vegetables by cut the onions and sweet pepper into small dices. Cut carrot, green chilli and bird eye chilli into thin slices.

3. 3

   Coat the chicken well with potato/corn flour and toss the excess flour out before frying.

4. 4

   Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into light brown colour. Remove from oil and set aside.

5. 5

   Heat the wok, add all the ingredients from the sauce mix and bring it to boil with medium high heat.

6. 6

   Add the carrot and onion first and stir for few seconds, then follow the peppers, fried chicken pieces, bird eye chilli and chilli oil. Stir well with medium heat to 1 to 2 minutes.

7. 7

   Add ½ tsp corn flour + 1 tbsp water mixture in the sauce and stir well for 1 min. ( To thicken the sauce. )

8. 8

   You can add or omit salt according to your taste.

9. 9

   Delicious Hot and Spicy Chicken is ready! Serve immediately with a bowl of steamed rice.

10. 10

    Enjoy!