Chinese Firebomb Chicken

Firebomb Chicken is an explosion of flavor. Made with garlic- black bean sauce and fiery blackened dry chilies, this dish will definitely set your tongue ablaze. The beauty of Chinese cooking is that it can be executed relatively quickly. All you need is a wok, sauce, and some fresh ginger and garlic. Once the prep work is done the cooking happens in a flash. This dish uses black bean sauce in lieu of hoisin. Thin slices of chicken breast are marinated in a sweet soy sauce (kecap manis), giving it a deep caramel color, then wok-fried with ginger, garlic, and a spicy chili-infused oil. Serve over steaming jasmine rice and enjoy!

Ingredients (Serves 4)

1 lb boneless, skinless chicken breast (thinly sliced)

1/2 teaspoon salt

1 tablespoon corn starch

1 1/2 tablespoons kecap manis (sweet soy sauce)

1 inch ginger (grated)

2 cloves garlic (chopped)

2 dried red chilies

1 teaspoon crushed red chilie flakes

1 red pepper (julienned)

2 green onions

handful cilantro (for garnish)

Ingredients for Sauce:

2 tablespoons garlic black bean sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 1/2 tablespoons honey

1-2 tablespoons water (for thinning)

Method

To slice breasts thinly, lay them flat on the board and make vertical cuts with a sharp knife. Season with salt and kecap manis (sweet soy sauce). Then add a tablespoon of corn starch and mix everything well with your hands. Let marinate for at least 20-30 minutes. Prepare ginger, garlic, and red peppers, cutting the peppers into thin strips. To prepare sauce, simply combine all ingredients except for water, and whisk well. Set aside and reserve. Heat up two tablespoons of vegetable oil in a large wok on medium-high, then add red chili flakes and dried red chilies. Fry until flakes have darkened and chilies have blackened. Then add ginger and garlic and fry for thirty seconds before adding chicken. Toss chicken and cook for a minute or two before adding red peppers. After about another minute, add the sauce and cook everything together, tossing well, until chicken is cooked through and tender (about 5 minutes). Add a little water to thin the sauce if necessary, check for seasonings, and finish with green onions and chopped cilantro. Serve over jasmine rice and enjoy!

*Note: Kecap Manis can be found in Asian Markets and sometimes in the Asian food section of your local grocery store.

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