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Crispy Chili-Garlic Chicken | 15-Minute Wok
(0)
15 min
Quick
Knuspr-Küche
Feurig, würzig und im Handumdrehen fertig: Zartes Hähnchenbrustfilet in knuspriger Stärkehülle, gebraten mit frischem Knoblauch, Ingwer und Chili im heißen Wok. Perfekt glasiert mit aromatischer Sojasauce und serviert mit duftendem Jasminreis!
Preparation method
Preparation & Marinating
Pat the chicken breast fillets dry and cut into bite-sized strips, approx. 1 cm wide. Thoroughly mix the meat in a bowl with the cornstarch, 1 tbsp soy sauce, and 1 tsp vegetable oil (classic velveting) and let it marinate for approx. 5 minutes.
Peel and finely chop the garlic and ginger. Cut the chili pepper into thin rings (remove the seeds if you prefer it milder). Deseed the bell pepper and cut into thin strips. Wash the spring onions and slice into rings, separating the white parts from the greens.
For the wok sauce, mix the remaining 2 tbsp soy sauce with 2 tbsp cold water, the brown cane sugar, and the dark sesame oil in a small bowl until the sugar has dissolved.
Chef's tip
High wok heat: The wok and oil must be properly hot before adding the chicken. If necessary, sear the meat in batches so that it fries rather than braises in liquid – this keeps it wonderfully crispy.
Adjusting the heat: If you like it spicier, leave the chili seeds in or add a pinch of chili flakes to the wok sauce.
30 min
Under an hour
