Wildfire Chicken

Deep-fried Chicken in hot and spicy Peri-Peri sauce

My version

To shortly describe, I'd say, "a recipe that's 'Wildly Fiery Delicious'". Spicy enough to get your nose sniffling, but not as much to stream tears down your eyes! :) 

So, it turns out that even people who are non-spicy eaters, could enjoy a dish, if it is yummy! :) I say so, 'coz I myself am quite fussy when it comes to overly spicy food. Can't handle the aftermath heartburn! Though I feared a tummy ache with the fieriness, this was absolutely gentle on the expected trouble! My dad who is equally sensitive to spicy food too enjoyed this dish without a heartburn! Which I believe should be a sign that it's courteous to one's health! 

Courtesy for the name 'Wildfire Chicken' goes to my brother :) Thank you :)

Ingredients :
Chicken (Boneless breast piece)	-		200 g
For the marinade :
Soy sauce	-		1 tablespoon
Corn flour	-		1 tablespoon
White pepper powder	-		1 teaspoon
Black pepper powder	-		1 teaspoon
Egg	-		1 no.
Salt	-		To taste
Peanut oil or Vegetable oil (to fry)	-		1 cup
For the Stir-fry :
Peanut oil or Olive oil	-		2 tablespoons
Ginger	-		2 inch piece
Green chilli	-		4 mildly spicy
Garlic	-		5-6 large cloves
Red Chilli flakes	-		1 teaspoon
Spring onion (chopped)	-		1/2 cup
Black pepper powder	-		1 teaspoon
Soy sauce	-		1 teaspoon
Tomato sauce	-		1 tablespoon
Extra Hot Peri-Peri sauce	-		1 tablespoon
Salt	-		To taste.
Bell peppers (red/green/ yellow/ orange)	-		1/2 of each
Celery	-		1 long stem
Corn flour	-		1 tablespoon
Water	-		1 cup

Preparation Method :

Marinade :

Into a mixing bowl, add the soy sauce and corn flour.

Add the white and black pepper powder.

Add the egg and salt to taste. Do not forget that soy sauce is already seasoned with salt. So add salt accordingly.

Whisk everything into a fine marinade. Add the washed and cubed or striped chicken pieces and marinate well. Cover and refrigerate this for 2 hours.

Heat the vegetable oil in a wok and deep-fry the marinated chicken pieces. Once they are golden brown, drain them on a kitchen towel.

Finely chop the Green chilli, Garlic and Ginger.

Heat oil in a wok and add the finely chopped mixture and sauté. Add the Red chilli flakes and sauté for a minute on high heat.

Add the chopped spring onion and crushed black pepper and continue sautéing.

Add the soy sauce and the tomato sauce. Please do not use the thick soy sauce. You could use tomato ketchup or in case you would want to use homemade tomato puree, add half a teaspoon of sugar extra.

Then goes in the key ingredient, The Extra Hot Peri-Peri sauce. If peri-peri sauce isn't available at your nearest store, you could also make a paste of 1 or 2 peri-peri chillies with a teaspoon of vinegar. Peri-peri or piri piri or also called African bird's eye chilli is a very hot red chilli.

Sauté that well and season with salt.

Wow! I just love those colours :) Bliss! :) :) :)

Into that, add the diced bell peppers and celery.

Sauté that well and allow it to cook for 2-3 minutes on high heat. I like the peppers a little raw and crunchy. Let's not overcook and deprive it of its nutrients, flavour and colour. 

Add the deep fried chicken pieces in this and sauté well.

Sauté that for 2-3 minutes until the chilli and sauces stick well onto the chicken pieces.

Now reduce the heat and allow that to cook on low flame for another 2 minutes. Then mix the corn flour in a little water and pour that onto the chicken and stir well.  If you want a little gravy, you could pour in a little hot water. But make sure you do not add too much water! Bring the gravy to a quick boil, turn off the flame and cover with a lid and leave for 2 minutes.

Goes well with steamed rice, fried rice, noodles or even with bread. Choice is yours. :) 

Serves 6-7 people.

Hope you enjoy it with all the sniffle :) Warn you! It's really Hot! :)