Spaghetti may have originated in Italy, but it has long been a staple part of the British diet and is loved by young and old alike. Instead of the usual ‘spag bol’ why not try this Hot’n’ Spicy version?
You can adapt the amount of chillies you use according to taste.
- 125g/4.4 oz spaghetti
- 450g/16 oz chicken, cubed
- salt and pepper
- 1 egg white
- 1 teaspoon corn flour
- 2 to 3 tablespoon Carotino oil
- 12 dried red chilies, de-seeded and soaked
- 1 onion, quartered
- 110g/3.9 oz green pepper, sliced
- 1 tablespoon light soy sauce
- 1 tablespoon premium oyster sauce
- 1 teaspoon sugar
- 1 tablespoon malt vinegar
- 1 teaspoon sesame oil
- 1 chicken stock cube
- 4 tablespoons water
- 50g/1.8 oz cashew nuts or peanuts, toasted
Bring the water to boil in a deep saucepan. Add spaghetti, a little Carotino oil and a pinch of salt. Cook for 9 to 10 minutes, or until slightly softened. Season the chicken pieces with salt and pepper. Dip the seasoned chicken in egg white, then coat with corn flour. Deep-fry chicken in hot Carotino oil for 2 to 3 minutes until golden, then drain and put on one side. Stir-fry the dried chillies over a gentle low heat until you can smell the chilli. Add in onions, pepper and sauce ingredients (soy sauce, oyster sauce, sugar, malt vinegar, crumbled stock cube, water and nuts). Mix well and cook until sauce is thick. Add the chicken pieces. Dish out into a large mixing bowl.
Add spaghetti and toss it thoroughly. Arrange dish on each individual serving plate and serve with garnish