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 teaspoon cornstarch; Cilantro leaves, for garnish; 2 cups thinly slivered onions (about 8 ounces); 2 to 5 tablespoons thinly sliced jalapeño chile; 1 large egg, lightly beaten; 1 teaspoon soy sauce; ¼ cup all-purpose flour; 3 tablespoons water; 2 tablespoons dark soy sauce; 1 tablespoon soy sauce; 1 tablespoon minced fresh ginger; 1 pound boneless, skinless chicken thighs, trimmed of fat; ½ teaspoon ground black pepper; Vegetable oil, for deep-frying; 1 tablespoon minced garlic

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
India
China
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