Hakka Style Chili Chicken

Ingredients for 2

• 1 lb boneless skinless chicken thighs cut into bite-size pieces

• 1/2 tbsp grated fresh ginger

• 1/2 tbsp grated fresh garlic

• 1 tsp black pepper

• 1 tsp salt

• 1 tbsp soy sauce

• 1 tbsp Chinese cooking wine

• 2 tbsp water

• 1 tbsp cornstarch

• 1/2 cup chicken broth

• 3 tbsp dark soy sauce

• 1 tbsp rice wine vinegar

• 1/2 tbsp white sugar

• 2 tbsp canola or vegetable oil

• 1 medium onion sliced

• 1 tbsp finely chopped garlic

• 1/2 tbsp grated fresh ginger

• 4 green chilies sliced

• Sliced green onions to garnish

Directions

• 

  Step 1

  Mix bite-sized pieces of chicken thighs, ginger, garlic, black pepper, salt, soy sauce, and Chinese cooking wine in a bag then vacuum seal.

• Step 2

  Cook at 160°F for 2 hours.

• 

  Step 3

  For vegetable prep, slice a medium onion thinly lengthwise, separating all the slices. Grate fresh ginger. Slice Thai green chilis finely.

• 

  Step 4

  For sauce, mix corn starch, water, chicken stock, dark soy sauce, sugar, rice wine vinegar, and salt in a bowl.

• Finishing Steps

• Step 0

  Add oil to pan. Add Thai chilis, garlic, and ginger, and fry until fragrant for approximately 15 seconds on medium heat. Swirl around in the pan. Add cut-up onions. Cook until tender but still slightly crisp for approximately 30-45 seconds on high heat. Transfer all contents from the pan back into a bowl.

• 

  Step 1

  Stir sauce from the bowl one last time and then add it to the pan, increasing the heat. Keep until a full boil is achieved, stirring until sauce thickens and simmers. Keep until maximum thickening potential is reached. Add vegetables and chicken. Toss, coat, and serve.

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