Cooked - Chilli Chicken Recipe

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💪 Nutrition 🖨️ pdf

Chilli Chicken Recipe

https://www.indianhealthyrecipes.com/chilli-chicken-dry-recipe-indo-chinese-style/

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1.0

¼ cup Oil (or more for deep frying)

250 grams chicken (boneless cubes (½ lb))

1 ½ teaspoon red chilli sauce ((sweet & spicy, less spicy kind))

1 ½ teaspoon soya sauce ((naturally brewed))

¼ teaspoon pepper powder ((crushed pepper))

2 to 3 tablespoons cornstarch ((white corn flour))

1½ to 2 tablespoons all-purpose flour ((maida) (optional))

¼ teaspoon red chili powder ((optional) or paprika or red chilli paste)

⅛ teaspoon Salt (or as needed)

1 egg white (use only as needed) (or 2 tbsps water (refer notes))

1 tablespoon soya sauce ((naturally brewed))

2 tablespoons red chilli sauce ((adjust to taste) (sweet and spicy))

2 tablespoons tomato ketchup

½ teaspoon red chilli powder ((optional) or paprika or red chili paste)

¼ teaspoon pepper powder

¾ to 1 teaspoon vinegar ((any or apple cider))

½ to 1 teaspoon sugar

2 to 3 tablespoons water

1½ tbsp oil

1 medium onion (thinly sliced or cubed)

1 tablespoon garlic (fine chopped)

¼ to ½ cup bell pepper ((capsicum) - cubed )

1 to 2 green chilies (slit and deseeded (optional))

1 sprig spring onion (or scallions chopped (optional))

1 to 3 tablespoon Spring onion (greens for garnish)

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(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.
Add soya sauce, red chilli sauce, black pepper powder, red chili powder (optional) and salt. (Quantities as mentioned under the section "To Fry the Chicken").
Then sprinkle corn flour & plain flour.
Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.
Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.
Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar, sugar and water to a bowl. (Quantities as mentioned under the section "seasoning for chili chicken"). Mix well. Set this aside.
Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.
Now add the chicken cubes one by one without crowding the pan.
Fry on a medium high heat until crisp, golden and evenly cooked from inside.
Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.
When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.
For extra crisp chicken, once done frying the entire chicken refry them in hot oil.
Heat oil in a wok or pan on a high flame. Add garlic & fry for about a min.
Add onions, capsicum, spring onion whites and green chilies.
Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.
Pour the sauces. Let the sauces bubble up well & slightly thicken.
Taste the sauce and chicken as well. Add more salt, spice or sauce as needed.
Add the fried chicken, Mix well. Sauté chili chicken on a high flame for 1 minute.
Toss until the chicken is coated well with sauce. Garnish with spring onion greens.
Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Created 53 weeks ago

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