Spicy Ketchup Chicken

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

250 grams (2 pieces) Skinless and boneless Chicken Breast, cubed
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
¼ tsp Sea Salt
A few of grinds of white pepper
2 tsp Corn Starch
Peanut Oil

Sauce:
1 Tbsp Peanut Oil
2 Cloves Garlic, peeled and chopped
½ inch/about 2 tsp of Ginger, peeled and finely chopped
1 Red Chile, seeded and finely chopped
¼ Red Onion, peeled and finely diced
2 tsp Chili Flakes
5 Tbsp Tomato Ketchup
1 Tbsp Light Soy Sauce
4 Tbsp of Water
Sea Salt, to taste

Instructions:

Marinade the chicken pieces with wine, soy sauce, sea salt, pepper, cornstarch, and 1 Tbsp of oil for about 15 minutes.
 Heat 1 Tbsp of oil over medium to high heat on a wok or skillet and fry chicken with until they are golden in color. Dish out the cooked chicken and set aside.

Reheat the wok or skillet over medium to high heat. Add 1 tbsp of oil and cook the garlic, ginger, chili, and onion until it is fragrant and sticky.

Then mix in the ketchup, chili flakes, light soy sauce, water, and give it a quick stir. Add in the chicken and stir until they are coated with the sauce. Transfer the chicken to a serving plate and serve immediately.

From seasaltwithfood.com