November 13, 2011 by Dhani's recipes
If you keep a stock of dark chili sauce in your refrigerator, this recipe is super easy!
250g boneless chicken (cut into super thin strands)
4 spring onions (roughly chopped)
7-8 baby white onions (whole -peeled)
500g black chili sauce https://dhanirecipes.wordpress.com/2011/05/16/super-hot-chili-sauce/
oil for frying
a few table spoons of rice flour
1)Dust chicken strands with flour.
2)Heat oil. Make sure it’s really hot.
3) Once oil is super hot, just drop in the strands of chicken in separately or they will stick. They should be in the hot oil for maximum 5 seconds only or they will over cook and become really tough.
4) In a wok, add a little bit of oil and heat the sauce.Keep the heat high. Add in the white onions and saute for a couple of minutes. Add in the spring onions and lower the heat. Saute for another couple of minutes. Finally, add the chicken and turn the heat off. Toss. Make sure the chicken is coated with the sauce.
5)Eat with sticky rice and some chilled kimchi!