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THIS WEEK: KITSUNE

So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
2398.81
314.66
60.78
124.99
17.06
51.15
5774.57

INGREDIENTS

  • 1 TBSP
    Chili Powder

  • 2 TBSP
    Dark Soy

  • 1 TSP, GROUND
    Black Pepper

  • 0.12 CUP
    (2TBSP) Flour

  • 10 THIGH WITHOUT SKIN
    Chicken Thighs

  • 2 CUP, CHOPPED
    Green Onions

  • 20 PEPPER
    Red Thai Chilis

  • 3 CLOVES
    Garlic

  • 2 TBSP
    Chili Garlic Sauce

  • 2 TBSP
    Regular Soy Sauce

CHICKEN - CHINA

CHILI CHICKEN

Description

I had this recipe for the first time when I got my first apartment in Toronto and it was love at first bite. The restaurant that made this saw me at least once a week and after I moved away I harassed them for years before they sent me the recipe right before they close and moved to BC. This recipe can be a little hot so feel free to lower the amount of chili's you use, or swap red ones with the green. The flavor should still be great!

Instructions

1) In a large bowl mix together the chili powder, dark soy, black pepper, and flour. It should mix into a very dark paste.

2) Cut the chicken into bite sized pieces and marinate in the above paste for at least 1 hour. Longer if possible!

3) Thinly slice the chilis, green onion, and dice the garlic.

4) Fry the chicken and marinade in peanut oil until it's cooked through. Remove it from the pan.

5) Add the veggies to the pan (add more oil if needed) and cook a couple minutes on high heat.

6) Re-add the meat and cook a few more minutes then add the Chili-Garlic Sauce and the light Soy Sauce.

7) Mix thoroughly while still on high heat, just a couple more minutes.

8) Serve over rice, and gorge yourself on the delicious food of the gods!