It’s really hard to resist an Asian-inspired Chicken Stir Fry Dish! The very sounds of sizzling and spluttering coming from the kitchen while it’s being prepared are enough to work up a massive appetite! At least that what works for me and I looove Asian food!
Eating out is terribly unhealthy, pretty expensive and largely unsatisfying. Not everyone walks away from a restaurant table after a meal completely satisfied. Not to mention the crowds jostling you, the grumpy taxi driver and maybe the unsatisfactory service.
I’m definitely not a hermit and neither am I propagating such a lifestyle! What I am strongly in favor of and earnestly tell all my friends is to learn how to make the most delicious food at home with everyday ingredients which are found in most home kitchens. It’s way more healthy, easy to make, more cost effective and best of all you get to see what’s going into your meal. And besides your friends and family heap plenty of praises on you if it turns out well! And they walk away happy and satisfied after a hearty and tasty meal! This is guaranteed!
So here is my recipe for a simple Asian Inspired dish which I call Crispy Chicken with Green Onions. I have made this recipe several times and I can safely say that this is a tried and tested recipe. You can easily make it and get the very same results as I did if you follow each step carefully.
Ingredients for Two Servings:
Boneless Chicken White – 250 Grams
Green Onions (Spring Onions) – 1 Long Leek
Green Chilies – 4 Medium Size
Elephant Garlic – 5 Pods
Corn Flour – 2 Teaspoons
Salt – To Taste
MSG (Ajinomoto) – 1 Pinch (Optional)
Garlic Powder – 3/4th Teaspoon
White Pepper Powder – 1/2 Teaspoon
Soy Sauce – 2 Tablespoons
Sesame Oil – 1/4th Teaspoon
Vegetable Oil – Enough for Deep Frying the Chicken
Baking Powder – 1/4th Teaspoon
Preparing the Chicken:
Cut the chicken white into bite sized pieces of about 3/4th-centimeter thickness. Always cut the chicken with the knife at an angle of about 45 degrees and cut against the grain. This makes the chicken more juicy and succulent.
Place the chicken pieces in a bowl and to add salt (according to your liking). For me, a little more than 1/4th a teaspoon is enough. Add in the White Pepper Powder, Garlic Powder, and MSG. Mix really well.
Next, add the Sesame Oil and mix very well. Mix in 1 teaspoon of Soy Sauce and mix. Mix gently so as to not break up the chicken pieces.
The next step seems strange but do it and you won’t be disappointed. Add in about 2 teaspoons of water and mix really well. Cover this with cling film and place in the fridge for half an hour.
Preparing the rest of the Ingredients:
Cut the green part of the Green Onions into 4 centimeter long pieces. Finely slice the white part of the Green Onions.
Chop and mince the Garlic fine. Finely Slice the Green Chillies.
Let’s Get Cooking:
Place a nice wok on the stove. Turn the flame up high. Once the wok is really hot, pour in enough vegetable oil so as to cover the chicken while frying.
While the oil is heating up take the chicken out of the fridge. You will notice that the chicken has absorbed most of the water. This is the beginning of its deliciousness!
Add in the Corn Flour and mix till the chicken is well coated. Mix in the Baking Powder till the chicken is well coated. Next add in 1 teaspoon of cooking oil and mix really well.
Adding oil at this stage will not allow the chicken pieces to stick together when frying.
Check if the oil is hot enough by carefully placing a small drop of the batter into the wok. If it rises to the top immediately then the oil is at the right temperature. If it rises to top immediately and turns brown in a matter of seconds then the oil is too hot. The correct oil temperature is crucial for evenly cooked crispy chicken.
Once you are satisfied that you have the right oil temperature, drop in the chicken pieces slowly with a fork. Bring the fork just over the surface of the oil and drop in the chicken pieces one by one. Make sure the direction of the fork is facing away from you while placing the chicken pieces in the wok. Don’t want you getting burnt!
We are going to fry the chicken twice to give it a lovely crispiness! So cook the chicken for about three minutes max on high heat or fry the chicken till it’s a light golden color. Take the chicken out after this and let it rest on a plate for about eight to ten minutes.
Heat up the oil again and slowly drop in the chicken again. Stir gently while frying so that all the chicken pieces get an even golden brown color. This should take three to four minutes or till you get that amazing golden brown color. Whatever you do, do not overcook the chicken as it will become dry and hard to chew. Place chicken on a plate and keep aside.
Bite into a piece of the freshly fried chicken. It will me moist and succulent on the inside and wonderfully crispy on the outside! I get tempted at this stage to eat the chicken as it is!
Empty out most of the oil from the wok. Keep just about 2 Teaspoons of oil. Turn the heat to medium-low.
Add in the Chopped Garlic, White part of the Green Onion and Green Chillies. Sauté till fragrant. Do not let the Garlic turn brown. As soon as the fragrance of the Garlic cooking comes wafting out of the wok add the Soy Sauce, stirring continuously. Sprinkle a little more than a 1/4th teaspoon of salt and stir.
Drop in the fried Chicken Pieces and stir very gently till the Chicken Pieces are coated with the Garlic, Onions, and Chillies. At this point stir in the chopped Green Onion and turn the flame off. The Green Onions will cook partially in the residual heat and release their awesome sweetness.
Serve immediately and enjoy the goodness of a homemade restaurant style Asian Inspired Dish!