Fit for a General

1 year ago


This spicy chicken dish will surely have you asking for more rice.



Recipe by Celine Clemente-Lichauco

Photographed by Floyd Jhocson of Studio 100

Makes 5-6 servings



2 Tbsps Rice vinegar

2 Tbsps Light soy sauce

1 Tbsp Sesame oil

3 cloves Garlic, minced

1 Tbsp Chopped ginger

1 Tbsp Chopped cilantro

1 tsp Sugar

1 Tbsp Cornstarch

Salt and pepper, to season

½ kilo Boneless Skinless chicken breast or thigh fillet, cut into cubes



¾ cup Cornstarch

¼ cup Flour

1 tsp Baking powder

2 Egg whites

Salt and pepper, to season



3 Tbsps Light soy sauce

2 Tbsps Rice vinegar

5 Tbsps Chicken stock

2 Tbsps Sugar

1 Tbsp Cornstarch

2 Tbsps Water

Salt and pepper, to season


Sauté Mix:

Cooking oil, for frying chicken

2 Tbsps Vegetable oil

1 tsp Minced garlic

1 tsp Minced ginger

5-7 Whole bird’s eye chilies

1 tsp Sesame oil

¼ cup Cashew nuts

2 Tbsps Chopped scallions, to garnish


  1. In a large bowl, combine all the marinade ingredients. Add the chicken and marinate for at least 30 minutes.
  2. Make the crisp coating. Combine cornstarch, flour, and baking powder in a medium mixing bowl. Add egg whites and mix well. Season with salt and pepper.
  3. Add chicken to the cornstarch-egg white mixture. Toss until pieces are well coated..
  4. Prepare to fry the chicken. Heat cooking oil in a large wok or frying pan over high heat. Fry the chicken pieces in two batches until golden brown. Set aside.
  5. Make the sauce. Combine all of the sauce ingredients in a small bowl. Season with salt and pepper. Set aside.
  6. In a large skillet over medium heat, heat cooking oil. Stir in the garlic, ginger, and red chilies. Cook until aromatics are soft but not brown, about 2-3 minutes. Stir in sesame oil.
  7. Add the sauce to the skillet. Stir and cook until the mixture boils and thickens, about 2-3 minutes. Add chicken and cashew nuts and stir to coat pieces evenly. Transfer to a bowl then sprinkle with scallions. Serve.
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