Crisp Kung Bao Chicken with Chi Chi Crisp Chili Oil
2 tablespoons soy sauce
1 tablespoon sesame oil
Tapioca starch + water
1 teaspoon oyster sauce
Chi Chi Crisp Crunch Chili Oil
I use chicken legs, I like it beccause it has skin on it, chicken thighs are good too, chop them into cubes, slice some gingers, add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, some blackpepper, salt, and thyme, let it marinate while we prepare bell peppers and shallot.
I have three different colors of bell peppers, and use half of each one, it’s colorful and more nutritious this way. Cut them into bite size pieces. Slice the shallot, some ginger, and garlic.
Let’s make starch water. 2 tablespoons of tapioca starch and some water, stir until melted.
Use high heat to heat up some oil, add ginger and garlic, this is the basic ingredients of stir fry - oil, ginger, and garlic. When they are brown, add chicken, stir fry it until 80 percent cooked, take it out for later use.
Cook the shallot, add bell peppers, stir evenly, turn to medium heat, add black pepper, a little salt, add the chicken back, and some Chi Chi Crisp medium hot crunchy chili oil, made with olive oil, it adds a tasty flavor, spiciness, and a crunchy texture to each bite, stir, flip, shake, however you like. This is why I love stir fry, you get all the savory flavors mixed together, it smells so good, looks so colorful, that’s how you want your food - many nutrients at the same time! Simple, fast, yummy!