The Sizzling Chicken (Chilli Chicken Style)

### **Ingredients**

* **Chicken:** 500g boneless breast or thigh, cut into bite-sized cubes.

* **Marinade:** 1 egg, 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp ginger-garlic paste, and a pinch of black pepper.

* **The Cook:** Deep fry or shallow fry the marinated chicken until golden and crispy. Set aside.

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## Part 2: The Signature Hot Garlic Sauce

This is what provides the "hiss" and the flavor.

### **Ingredients**

* 2 tbsp Garlic (finely minced)

* 1 tbsp Ginger (finely minced)

* 2-3 Green chilies (slit)

* **The Liquid Mix:** 1 cup chicken stock, 2 tbsp soy sauce, 1 tbsp chili paste (Szechuan style), 1 tbsp vinegar, 1 tsp sugar.

* **Thickener:** 1 tbsp cornstarch dissolved in 2 tbsp water.

### **Instructions**

1. Sauté garlic, ginger, and chilies in oil until the garlic starts to turn golden.

2. Pour in the **Liquid Mix** and bring to a simmer.

3. Slowly stir in the cornstarch slurry until the sauce becomes thick and glossy.

4. Toss the fried chicken into this sauce just before serving.

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## Part 3: The Accompaniments

A true sizzler isn't just meat; it’s a full meal. Prepare these while your sauce is simmering:

* **Veggie Stir-fry:** Sauté broccoli, carrots, and baby corn in butter with salt and pepper.

* **The Carb:** Prepare a simple Garlic Fried Rice or Hakka Noodles.

* **The Crunch:** (Optional) A handful of french fries or a scoop of buttery mashed potatoes.

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## Part 4: The Assembly (The "Sizzle")

This is the part that requires speed and a bit of bravery.

| Step | Action |

| --- | --- |

| **1. Heat** | Place your iron sizzler plate directly on the high flame for **5-7 minutes** until it is smoking hot. |

| **2. Protect** | Line the hot iron plate with large **Cabbage Leaves**. This acts as a thermal barrier so your food doesn't burn instantly. |

| **3. Plate** | Quickly mound the rice/noodles on one side and the chicken in sauce on the other. Add the veggies and fries in the gaps. |

| **4. Smoke** | Mix **1 tbsp butter with 1 tsp vinegar**. Pour this mixture onto the *edges* of the iron plate (not the food) and place the iron onto its wooden base. |

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> **Note:** The cabbage leaves will char and release a smoky aroma that is the "soul" of an Indo-Chinese sizzler. Don't skip them!