"Joji's" Chinese-Fijian Chilli Chicken

Anyone who grew up in Suva, Fiji knows about the iconic Joji's Chilli Chicken. I just had to find a way to recreate this meal, and I think I've done it!

500g boneless chicken thighs or breast, cut into bite-sized pieces 

2 tbsp soy sauce 

1 tbsp oyster sauce 

1 tbsp rice wine vinegar

2 tbsp chilli sauce (more or less based on your tolerance for het) 

1 tbsp tomato sauce

1 tsp sugar 

1 tsp ginger-garlic paste 

1 tsp cornstarch (for marinade) 

1 onion sliced    

5 red chillies, finely sliced (again, more or less based on how much heat you can handle) 

A generous pour of oil 

Salt

Pepper

(Optional: a few thinly sliced pieces of carrot)

 

There are two short steps we need to take to get all of our ingredients into our wok:

 

First we marinade

We prepare our chicken by marinating it in a bowl with 1 tbsp soy sauce, ginger-garlic paste, cornstarch, salt, and pepper, for 20 minutes.

 

Then we make our sauce

Then in a bowl we combine 1tbsp soy sauce, oyster sauce, rice wine vinegar, chilli sauce, tomato sauce, and sugar with 2 tbsp water – mix with a spoon until it all comes together.

 

And now it’s all ready for our wok

Now we heat the oil in our wok (be generous with your pour of oil), and cook the chicken on high heat until browned (3-4 mins), continually sautéing, before removing it from the heat and setting it aside. 

 

In the same wok, we will add red chillies, onion, and carrot (optional) and sauté for 2 minutes until fragrant and slightly tender. 

 

At this point the chicken returns to the party and is immediately joined by our previously prepared sauce. Stir well. We must allow all our ingredients to become well acquainted for 2-3 minutes, in which time the sauce should thicken.

 

Serve hot with steamed rice or noodles and feel the nostalgia!