Cha Chi Kai Chicken Recipe
Perfectly crispy on the outside and chewy on the inside, this Cha Chi Kai Chicken Recipe makes for an outstanding recipe to make at home. Impress your spouse, family, friends, or even yourself by conjuring together this dish that tastes like it came straight out of a restaurant's kitchen!
This savory dish is wonderfully appetizing with crispy and chewy chicken, flavorful onions, and a hint of spice from chili peppers---it’s time to get frying!
Servings: 3
Calories: 400kcal
Equipment
- Measuring Utensils
- Measuring Cup
- Cutting Board
- Chef’s Knife
- Small Mixing Bowl
- Medium Mixing Bowl
- Medium Frying Pan
- Whisk
- Mixing Spoon
Ingredients
For The Chicken Breading:
- 1½ Pounds Chicken Breast
- 1 Tablespoon Garlic
- 1½ Teaspoon Soy Sauce
- 1¼ Teaspoon Black Pepper
- 1½ Cup Corn Starch
- 1 Egg
- 1 Tablespoon Ginger Minced
- 1 Teaspoon Salt
For The Stir Fry:
- 1 Tablespoon Chili Oil
- 8 Garlic Cloves Minced
- 1 Tablespoon Chili Flakes
- 1 Green Chili Deseeded
- 2 Red Chilis Deseeded
- 2 Scallions
- 1 Medium Onion
For The Sauce:
- 2 Tablespoon Sweetened Soy Sauce
- 4 Tablespoon Water
- 4 Tablespoon Granulated Sugar
- 2 Tablespoon Vinegar
- 1½ Tablespoon Corn Starch
Instructions
- Using the cutting board and Chef’s knife, cut the chicken breast into even-sized chunks. Place the chicken in a medium-sized mixing bowl for the next step.
- In the medium-sized mixing bowl with the chicken, we’re going to season the chicken. Add in the black pepper, chopped garlic, ginger paste, salt, and soy sauce. Mix to coat the chicken. Allow the chicken to marinate for 15-20 minutes.
- After the chicken is done marinating for 15-20 minutes, it’s time to bread the chicken. In the mixing bowl with the chicken, add one egg. Mix to coat the chicken thoroughly. Then, add in the corn starch a little at a time, mixing the chicken to coat in the cornstarch. If having trouble mixing with the spoon, using your hands is an efficient tool to properly coat the chicken with the cornstarch.
- Set the frying pan on a burner, knocking the heat up to medium-high. Add in the oil and wait for it to heat up and sizzle before adding in the chicken for step 6.
- In a small mixing bowl, prepare the sauce for the recipe. Add the sugar, water, soy sauce, and vinegar. Whisk to stir well.
- The oil in the frying pan should be properly heated and sizzling. Add in the chicken to cook. Turn the chicken over to cook both sides. Cook until golden brown. Remove from the pan, and place on a paper towel-lined plate to soak in the excess oil.
- Wash the cutting board and knife before using. Using the cutting board and Chef’s knife, prepare the vegetables. Slice off the ends of the onion, peeling the skin off. Cut into even slices.
- Next, evenly cut the chili peppers. Set aside.
- Lastly, chop the scallions. Set aside.
- Wash the frying pan or use a separate frying pan for this step.
- Heat the frying pan to medium-high heat. Add in the chili oil, allowing it to sizzle. Next, add the onion, minced garlic, chili peppers, and scallions. Mix to stir. Then, add in the chili flakes. Stir again. Allow it to cook for 5-8 minutes.
- Now that the vegetables have had time to cook, it’s time to add the sauce. Pour in the sauce. Stir to combine. Slowly trickle in cornstarch to thicken the sauce. Mix and allow the sauce to thicken the stir fry combination.
- In the frying pan, add the fried chicken. Stir to combine the chicken with the stir fry and sauce.
- Serve hot or warm and enjoy!
Notes
- If not available at your local grocery store, chili oil can normally be found at any local Asian market or even online.
Nutrition
Serving: 200g | Calories: 400kcal | Carbohydrates: 35g | Protein: 25g | Fat: 15g | Sodium: 800mg | Fiber: 2g