CHILI CHICKEN- HAKA STYLE

Chili Chicken- Haka Style image

Provided by Ranikabani

Categories Poultry

Time 40m

Yield 1 serving dish, 4 serving(s)

Number Of Ingredients 21

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1/4 cup cornflour (or regular flour if this isn't available)
1/4-1/2 teaspoon cayenne pepper
3/4 teaspoon curry powder
2 tablespoons cornflour
salt
1 tablespoon olive oil
1 tablespoon dark soy sauce
1 -2 lb boneless chicken breast, cut into 1 inch cubes
1 large onion, finely chopped
1 -2 lb boneless chicken breast, cut into 1 inch cubes
3 -5 green chilies, stemmed and slit in half lengthwise
1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
4 garlic cloves, minced or 1 teaspoon garlic powder
3 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon dark soy sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon brown sugar
salt
green onions, and or fresh parsley (to garnish)

Steps:

In a bowl, add and mix first seven ingredients.
Add chicken and mix it in until it is well coated. Let it sit for half an hour.
Add 2 tbsp olive oil to a large skillet and cook chicken on low heat until it is cooked completely. Remove chicken from the pan and set aside.
Depending on how much oil you have in the pan, you may need to add just a little bit more olive oil to it to saute the onions, ginger, garlic and green chilies on med-low heat.
When onions are golden brown, add the ketchup, soy sauce, white and black peppers and brown sugar. Mix well and cook for a couple of minutes. Add the chicken back into the pan and toss in the sauce. Put chili chicken on a serving dish and garnish with sliced green onions and/or fresh parsley. Serve with steamed or fried rice. Enjoy!

Nutrition Facts : Calories 580.3, Fat 31.4, SaturatedFat 7.5, Cholesterol 145.3, Sodium 777, Carbohydrate 23.3, Fiber 1.6, Sugar 6.4, Protein 49.8