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Spicy Soy Sauce Chicken

A simple chicken dish – spicy with a tinge of sweetness – definite to whet your appetite to have with white rice. I came up with this recipe myself one day – when I was wondering what other ways I could prepare with chicken breasts or cutlets.


200g/ 7 oz chicken breast/cutlet
10 dried red chilies
1 medium-sized bombay onion / brown onion
1 teaspoon sugar
1 teaspoon soy sauce
3 Tablespoons water

1½ teaspoon cornstarch
½ teaspoon Chinese rice wine
1 teaspoon soy sauce

1. Cut chicken breast/cutlet into bite-size thin slices, roughly 2.5 X 5cm/1 X 2 in. Season with marinade.
2. De-seed dried chilies and soak in hot water for half an hour. Then cut to 2cm/0.8in lengths.
3. Cut bombay onion /brown onion into 8 sections and roughly separate them into loose pieces.

Method (Stir-frying)

1. Heat 1½ Tablespoons of oil in pan and shallow-fry chicken pieces – spread out in pan and fry both sides till cooked and lightly golden brown.
2. Dish up or push chicken to one side of pan and add dried chilies. Fry for one minute. Then add onion and fry for another ½ minute.
3. Then put chicken back in.
4. Sprinkle sugar over, then soy sauce and water one after the other and stir-fry for another minute, mixing well. Sauce should be just a little. Ready to serve.

(Serves 4 with rice and another dish and soup)