Stir fry is always one of my favorite ways of cooking with chicken or any other meat. Being down with fever this weekend I wanted to cook a quick and spicy dish for my dinner. I liked the way it stimulated my taste buds. Sharing the recipe; you would love it.
Take 200 gm of chicken cut into small pieces with bone. Mix with egg white, cornflour, small amount of baking powder and crushed black pepper and refrigerate for 30 minutes. Take out, deep fry until light brown and set aside to drain off the oil. Take fresh wok and add 3 tsp of vegetable oil followed by 1 tsp of chili oil. Once the oil is hot add 2 tbsp of chopped garlic followed by a couple of chopped dry red chili and stir fry until aroma comes out. Then add a pinch of crushed sichuan peppercorn and a pinch of crushed white peppercorn. After a quick stir add 1 tsp of chili/hot bean paste and stir fry. You can prepare and keep ready your chili bean paste well before starting this cooking. Otherwise you can use ready-to-use chili bean paste available in market. I used Lee Kum Kee chili bean paste for this recipe. Add a cup of diced red and yellow bell peppers (half cup each) followed by 1 tsp of dark soy sauce and 0.75 tsp of white vinegar. Stir fry quickly and add salt & sugar as required. Add the deep fried chicken to the wok followed by some chopped spring onion. Stir fry again quickly. Finish with few drops of sesame oil and give it a toss. Garnish with some more spring onion and dish out hot. Goes well if accompanied by a glass of red wine and a portion of stir fried Mee Foon.