I adapted this Dry Chilli Chicken recipe from Chinese Kung Pao Chicken which is one of the best Singapore dishes I’ve tasted. With a spicy tongue, we love to taste Kung Pao Chicken or dry chili chicken when we eat outside. However, my recipe here is not the exact Singapore dry chili chicken recipe. Instead, here is how I cook it in my own way keeping the original taste of Kung pao chicken yet suits with Sri Lankan taste buds.
If you like fiery hot chicken recipes, then you will love to try this dry chili chicken at your home. The method of cooking is a bit similar to the Sri Lankan deviled chicken recipe, but the taste is entirely different. This chili chicken is extremely hot. At first, I was surprised to taste such a dish in Singapore as most of the dishes are not so hot compared with Sri Lankan food.
Anyway, after a long time, I wrote a recipe. Hope you will enjoy it. I try my best to update Food Corner frequently with new recipes.
Recipe : Dry chilli chicken (Adapted from Chinese Kung Pao Chicken Recipe)
Ingredients (for 2-3 people)
400g chicken (chicken thighs are better)
10-15 dried red chilies
1 tbsp. ginger garlic paste
1 big onion diced
1/2 tsp. corn flour
Dash of pepper
1/2 tsp. sugar
2 Tbsp. light soy sauce
1 tbsp. Chinese wine
Salt as per taste
For the sauce:
1 tsp. corn flour
2 Tbsp. dark soy sauce
1 – 2 Tbsp. sugar
½ cup warm water (water as needed)
First clean and dice chicken into small pieces/cubes
In a bowl mix the ingredients mentioned above under seasoning with little bit of water and mix into a paste. Marinade chicken for at least half an hour.
For the sauce:
Mix all the ingredients under sauce and prepare the sauce for dry chili chicken. Taste the sauce and adjust the sugar, and soy sauce if necessary.
In a pan heat about 4-5 tbsp. oil and fry the dried chili. Remove it to another plate.
In the same pan, fry chicken till almost cooked.
Now add ginger garlic paste and fry. Then add diced onion. Mix well and fry till onions are tender. Now add the fried dry chili.
Finally, add sauce over the ‘fried chicken and dry chili stir fry’.
Mix well until the sauce is coated well. Remove from the cooker.
Serve with fried rice or plain rice.
Please leave me a comment if you try this. Social media sharing is always appreciated. 🙂
Also read: Cashew chicken stir fry
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