- 1 Tbsp Chilli powder
- 2 Tbsp dark soya sauce
- 1 Tsp fresh ground black pepper
- 2 Tbsp white flour
- 1/2 Cup sliced green onions
- 1 Tbsp minced garlic
- 1 cup sliced green chillies
- 2 Tbsp regular soya sauce
- 2 Tbsp Chilli-Garlic sauce
When I lived in Toronto I wasn’t far from a great little restaurant called the Danforth Dragon. In this restaurant I met my first true spicy culinary love: Hakka Chilli Chicken.
“Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China (Guangdong and Fujian), but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Indonesia, Malaysia and Singapore have numerous restaurants serving Hakka cuisine”
When I moved back to Nova Scotia I couldn’t find it anywhere (like almost all of my favorite foods) but I’ve finally found the restaurants recipe or one that at least yields the same results that I’m going to share with you below!
Hakka Chilli Chicken has a nice kick to it that appeals to the pepper heads out there but isn’t so hot that the less adventurous cant enjoy it as well. Served over white or brown long grain rice this quick and moderately easy recipe can be modified for larger crowds just by adding more chicken without noticeably diminishing the taste!
1) Mix marinade (first four ingredients) with however many chicken thighs cut in strips you need. Let it sit at minimum 1 hour.
2) With a bit of Oil fry the chicken and marinade in your wok until chicken is cooked through. Remove chicken and cool to room temperature.
3) In the same wok toss in the onions, garlic, and green chillies then stir fry.
4) Re-add the chicken and pour on the remaining sauce (last 2 ingredients) ingredients. Fry this and mix very well tossing constantly.
5) Serve this edible addiction over your rice and enjoy!
6) Immediately go to the supermarket and buy all the ingredients again you’ll want this EVERY day!