Spicy-sweet chicken on pasta, the kind of spicy that hits you right between your eyes. When I make my spicy chicken pasta I like using dried chili which I make by roasting fresh chilis in the oven for 20 minutes until they shrivel up and dry to a dark-reddish hue. The spiciness is tempered by the sweetness so this makes a good contrast.
Spicy Chicken SpaghettiChicken Breast Fillet 1/2 kilo
Corntarch 1/4 cup
Canola Oil 1/4 cup
Garlic, minced 1 Tablespoon
Dried Chilis, chopped 1 teaspoon
Ginger Powder 1/2 teaspoon
Spring Onions 1 Tablespoon
Soy Sauce 1/4 cup
Sugar 2 Tablespoons
Vinegar 2 Tablespoons
Dry roasted Peanuts 1/4 cup
Cooked Pasta
In a bowl, coat chicken filllet pieces in cornstarch. Set aside. Preheat pan with canola oil. Pan-fry chicken until no longer pink. Set aside. In same pan, saute garlic, ginger, spring onions and dried chilis. Pour in vinegar, soysauce and sugar. Cook until mixture thickens add back chicken and cook further. Top over pasta and garnish with roasted peanuts.
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