Chilli Chicken Singapore

Ingredients list for Chilli Chicken Singapore

• 500 grams Boneless Chicken
• 1 teaspoon Crushed Red Chillies crushed
• 2 tablespoons Oil
• 5-6 cloves Garlic chopped
• one-inch pieces Ginger chopped
• 2 tablespoons Tomato ketchup
• 2 tablespoons Chilli sauce
• to taste Salt
• 1 tablespoon Cornflour/ corn starch
• 2 Egg
• 1/4 teaspoon MSG
• 2-3 Spring onion greens

Method

1. Cut the boneless chicken into one to one and a half inch sized pieces. Heat oil in a pan, add chopped garlic, ginger and sauté for two minutes. Add tomato ketchup, half of the chilli sauce and mix. Add one cup of water and mix.
2. Once the mixture comes to a boil, reduce heat and let it simmer for five to ten minutes. Meanwhile take chicken pieces in a bowl. Add salt, remaining chilli sauce, cornstarch, half of the crushed red chillies and mix.
3. Add a whole egg and mix. Heat sufficient oil in a wok and deep-fry the chicken pieces taking care that they do not overcook. Fry on high heat for two to three minutes for colour only.
4. Drain onto an absorbent paper. Add salt and the remaining crushed red chillies to the sauce and stir. Add MSG and cornstarch blended in water. Cook, stirring continuously, till the sauce thickens.
5. Arrange the fried chicken pieces on a serving plate. Beat one egg. Remove the sauce from heat and add the beaten egg slowly in one flow. Mix gently and pour over the fried chicken pieces.
6. Garnish with spring onion greens and serve hot.

Nutrition Info