Dry Chilli Chicken is for the chilli lover. The amount of heat is dependent on the number of dry chillies used and whether the chillies are de-seeded or not. Having only a mild to moderate tolerance to chilli, I used only 3 dry de-seeded chillies in this recipe. You may wish to add more dry chillies to this recipe but be warned that dry chillies are pretty potent especially if you leave the seeds in.
The spicy chicken is tender and the nuts add a nice crunch. I also love the taste of the golden garlic cloves in the hot sauce.
- 4 chicken thighs (de-boned, skin off, cut into bite-size cubes)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/2 tablespoon ginger (grated)
- 1 tablespoon cornflour
- 1 tablespoon oil
- 6 ginger slices
- 6 whole garlic cloves (peeled and cut into 2)
- 3 large or 6 small dry chillies (de-seeded and cut into 1 inch pieces)
- 1/2 cup water
- 1/2 cup unsalted roasted cashew nuts
1. Marinade the chicken thighs for 15 minutes.
2. Add oil to the pan and fry garlic, ginger and dried chillies until garlic cloves are golden and chillies are slightly blackened.
3. Add marinaded chicken to the pan and fry chicken with garlic and chillies until chicken cubes are seared and cooked. (5-10 minutes).
4. Add water to the pan and simmer the chicken for a couple of minutes till the sauce thickens. Taste the sauce and adjust seasoning to your taste.
5. Lastly stir in the cashew nuts, just before serving.