CHILLI CHICKEN

Hi All,

In Pollachi we say chicken kebab as chilli chicken, actually chilli chicken is a Chinese dish which needs two process of cooking, one is deep fry and then sautéing with vegs. But chicken kebab is mix of all masalas and deep frying only.

After coming to Bangalore I learnt the difference (yes! I learnt very late 😊) . We don’t make deep fries much in home but Ashley loves deep fried chicken. Since this week I had all ingredients in home I thought of giving a try and I realize now why these Chinese dishes are eveyones favorite.

This chilli chicken has all flavours and amazing texture in it. Chinese cuisine always balance up the flavours like tangy, spicy,sweetness and also bright coloured vegs ,And chilli chicken is one best example for why Chinese cuisine stole everyones heart.

Here below is simple my version of chilli chicken recipe,

COOKING TIME : 1 HOUR.

SERVINGS : 3 members.

INGREDIENTS :

DEEP FRYING :

Bone less chicken – 250 gms.

Chilli powder – 1 tsp.

Salt – for taste.

Ginger garlic paste –1 tsp.

Curd – 1 tblsp (optional).

Maida  - 1 tblsp.

Cornflour – ½ tblsp.

Rice flour – ½ tsp (optional- I added for extra crispiness).

Oil- for deep frying.

FOR SAUTEING :

Soya sauce – 1 tblsp.

Chilli powder – ½ tsp

Chilli tomato sauce – 4 tblsp ( you can add 1 tblsp chilli sauce and 3 tbslp tomato sauce too).

Lemon juice – 1 tsp.

Butter / oil – 1 tblsp.

Garlic – 5 pods .

Ginger – ½”

Onions – 2 medium

Capsicum – 1 no.

Coriander leaves – 2 tblsp.

Spring onions – 2 or 3 leaves .

METHOD :

1) Chop the vegs to small bits.

2) Clean the chicken well and marinate it with ginger garlic paste,chilli powder , salt, maida,cornflour, rice flour, curd and keep it aside for 1 hour or 30 mins.

3) Mix soya sauce,chilli tomato sauce, lemon juice, chilli powder, lemon juice, ¼ cup water and mix well.

4) Heat oil in kadai, deep fry marinated chicken till crisp and golden brown, keep it aside.(I missed the picture here).

5) In a wider wok, heat oil in high heat, add ginger , garlic and saute till golden brown, add onions, capsicum and saute in high flame for 3 mins till the vegs are fried to soft , but still little crisp.

6) Add fried chicken, toss once.

7) Finally add sauce mixed water and spring onions , toss well till the mixer coats with chicken and remove from flame.

8) Serve hot with fried rice or as appetizers.

NOTES :

1) Adjust chilli powder according to your taste.

2) Fry chicken once everything is ready and add to vegs. This is hold the crispiness of chicken.

3) Also serving fresh is recommended so that the dish will not be soggy and holds its crispiness.

HAPPY COOKING!!