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

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

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