You all love it. Desi Chinese. There’s nothing more to say, nothing less. The way flavors combine in a beautiful fusion to create that balance, that’s gold. I am pretty proud of my spice cabinet, but having said that, I don’t experiment too much with sauces and liquid ingredients. I never have fish sauce or rice wine vinegar on hand, and honestly, most people don’t, so this recipe is truly something you can make even if your local grocery stores don’t have a special asian section. Enough talking, let’s get to the recipe!
Here’s what you’ll need for 2-4 people:
1 pound boneless chicken cut into 1/2 inch cubes/strips
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp salt
1 tsp sriracha or sambal oelek
1 Tblspn vinegar
2 Tblspn cornstarch
1 Tblspn ginger garlic paste
2 green chillies, chopped
1 bell pepper, cubed
1/2 onion, cubed
For the sauce:
1/4 cup chilli ketchup
1 tsp sambal oelek
2 tsp soy sauce
1 tsp oyster sauce
1 Tblspn vinegar
1 tsp brown sugar (white sugar works)
1/2- 3/4 cup water
Marinate the chicken with the ingredients marked bold. Add the cornstarch right before cooking.
In a bowl mix together the ingredients for the sauce, adding 1/2 to 3/4 cup water according to how much sauce you want. Set aside.
In a large wok or non stick pan heat some oil and sauce the ginger garlic paste and green chilies. Add the chicken in a piece at a time so it doesn’t stick and sauté on high heat till it turns golden brown.
Add the bell peppers and onions to the chicken, lower to medium flame and sauté for a couple minutes. Pour over the sauce, mix a little to let the sauce coat the chicken and cook on a low flame till the sauce thickens. You won’t need to add any cornstarch to the sauce because the coating on the chicken will help thicken it.
Garnish with green onions and serve with egg fried rice.