Saturday, May 21, 2011
Dali Chicken (courtesy P.F Chang's)
I just loved this dish at Chang's but unfortunately they took it off the menu. It was really hot and spicy and I decided to try and make my version of it at home. I found this recipe online from another fan of the dish.I tweaked the recipe for my taste a bit but the results were great---try this dish--it's hot, yummy and oh so easy to make.
2 yukon gold potatoes
3 chicken breast fillets
6-8 dry red chillies
1tsp of corn starch
3 tbsp of hot sauce
3 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
Salt to taste.
Cut the 2 yukon gold potatoes cut up in thin slices then cut in half (so they looked like half moons.)
Saute them in a pan with some sesame oil and vegetable oil and some dried red chillies. Cook them in two batches and until they are somewhat browned. Drain them on paper towels and salt to taste.
Cut up 3 chicken breasts into cubes and season with salt, garlic powder, and onion powder to taste.
Saute the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp of corn starch mixed into it. Throw the potatoes back in the pan and toss the mixture until nicely coated.Take it off when the potatoes and the chicken are done, approx. 6-8minutes.
Recipe for Red Hot Chili sauce:
* 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
* 3 cloves garlic
* 2 tablespoons garlic powder, plus more as needed
* 2 tablespoons granulated sugar, plus more as needed
* 1 tablespoon kosher salt, plus more as needed
* 1 tablespoon light brown sugar
* 1/2 cup distilled white vinegar, plus more as needed
* Water, as needed
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.