Chinese Spicy Chicken


For 4
Marinade
2 tbsp soy sauce
2 tsp cornflour
Approx 4 chicken breasts, skin removed, cut into 3/4 in pieces

Sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 tbsp water
1 1/2 tbsp light soy sauce
2 tsp sesame oil
1 1/2 tsp hot pepper sauce
2 tsp sugar

2 tbsp cooking oil
5 small dried red chillies
2 tsp finely chopped garlic
3 spring onions, cut into 1 inch pieces

Stir fry the chillies whole and remove them after cooking. You will appreciate their flavour and heat but whilst the seeds remain inside the chillies, you will not get an unpleasant blast. However, warn your guests in case there are any remaining chillies. It could be rather regrettable!

Put the marinade ingredients in a bowl. Add the chicken and stir. Let stand for 15 minutes.

Combine the sauce ingredients in a bowl. Heat the wok, adding the oil. Put the chillies in and stir until fragrant, about 10 seconds.

Add the chicken and garlic, stir fry for about 2 minutes.

Add the spring onions and sauce. Cook until the sauce thickens, about 2 to 3 minutes.

Continue cooking to caramelise, or until all pieces are well coated, about 1 minute.

Serve with basmati rice or noodles and pak choi with garlic