Angry Chicken

A fiery chicken dish worth seeking spicy red Thai chiles to deliver a serious punch of heat.
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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4 skinless chicken breasts, diced

1 tablespoon reduced salt soy sauce

2 tablespoons cornstarch

1 large free-range egg

2 tablespoons sunflower oil

2 small red chiles, thinly sliced

2 peppers (1 red, 1 green), deseeded and sliced

2 medium zucchini, cut into batons

For the sauce:

300 milliliters (1 1/4 cups) chicken stock

2 tablespoons reduced salt soy sauce

4 tablespoons rice vinegar

2 tablespoons tomato puree

1 tablespoon caster sugar

2 teaspoons cornstarch


Special equipment:
a wok
  1. Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornstarch and egg together to form a batter.
  2. Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4 to 5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with paper towels.
  3. Add the chiles and peppers to the pan and fry for 3 to 4 minutes before adding all the sauce ingredients except, for the cornstarch. Simmer over a high heat for 5 minutes, then blend 2 to 3 tablespoons of the sauce with the remaining cornstarch in a cup until smooth. Return to the pan and bubble until the sauce thickens.
  4. Return the chicken to the pan and simmer for 2 to 3 minutes until the chicken is sticky and coated. Serve in deep bowls.
  5. Meanwhile steam the zucchini batons for 2 to 3 minutes, then divide between four bowls. Serve with the hot and sour chicken.
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