Chile Chicken

Name: Chile Chicken
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Indian Hakka
Ingredients: 1 tablespoon minced fresh ginger; 1 tablespoon soy sauce; 1 pound boneless, skinless chicken thighs, trimmed of fat; ½ teaspoon ground black pepper; 1 tablespoon minced garlic; 1 large egg, lightly beaten; ¼ cup all-purpose flour; 3 tablespoons water; Vegetable oil, for deep-frying; Cilantro leaves, for garnish; 2 to 5 tablespoons thinly sliced jalapeño chile; 2 cups thinly slivered onions (about 8 ounces); 1 teaspoon cornstarch; 2 tablespoons dark soy sauce; 1 teaspoon soy sauce

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Customers love the explosion of hot, salty, and sweet flavors in this popular dish at Danforth Dragon. Soy-seasoned caramelized onions and fiery chiles tumble over chunks of crisp fried chicken. It’s one of the most requested Hakka-Indian dishes at the restaurant.

Ingredients

Chicken

1 pound boneless, skinless chicken thighs, trimmed of fat
1 tablespoon soy sauce

Asia
China
India
Dinner
Main course
Spicy

Method

For the Chicken

Cut the chicken into 1-inch chunks and place in a medium bowl. Mix in the soy sauce, ginger, garlic, and pepper. Marinate for 15 to 30 minutes.
Set a 14-inch wok (if the bottom is round, place on a wok ring to stabi