Dragon Chicken

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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YIELD: 2 SERVINGS

INGREDIENTS:

1lb boneless skinless chicken breasts or thighs (cut into small chunks about that are about 1 inch)
marinade-

1 egg white
½ teaspoon pepper
1 teaspoon chili powder
2 tablespoons cornstarch
1 tablespoon soy sauce
salt (to taste)

Sauce-

1 teaspoon garlic (finely chopped)
1 teaspoon ginger (finely chopped)
1 chile, seeded and minced
3 tablespoons tomato sauce
1 tablespoon soy sauce
½ teaspoon sugar
Oil

DIRECTIONS:

In a large bowl combine egg white, pepper, chili powder, cornstarch, 1 tablespoon soy sauce and salt. Mix well. Add the chicken pieces and mix well to coat. Set aside for 10 minutes.
Heat oil in a deep-fryer or large deep pot to 375 degrees F. Add the chicken pieces in batches and cook until golden brown and crispy and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.

Heat 2 tablespoons of oil in a large non-stick wok or skillet to medium-high heat. Add the garlic and ginger and sauté until lightly golden and then add minced chile. Mix in the tomato sauce, soy sauce and sugar. Mix well.

When the sauce starts to boil, add the fried chicken pieces to it. Let the mixture cook for a few minutes until well combined. Remove from the heat and serve.

Slihgtly adapted from a recipe from blogchef.net