চিলি চিকেন রেসিপি ||RESTAURANT STYLE CHILLI CHICKEN ||CHILLI CHICKEN RECIPE BY DISHED STUDIO of SOMA
Now make Chinese Chilli Chicken easily at home with this recipe that’ll give you the real deal restaurant-style taste! A super simple recipe with juicy chicken, a sweet and spicy sauce and lots of onions and capsicum to snack on. Easy Chinese Chilli Chicken in a work straight from the stove.
INGREDIENTS
For the Batter:
700 grams Chicken thighs/chicken breasts boneless cut into 3/4 inch pieces
2 tablespoons All-purpose flour Maida
2 tablespoons Cornflour corn-starch
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 tablespoon Dark Soy sauce
1 tablespoon Chilli sauce
1/2 teaspoon Chilli powder
1/2 teaspoon Pepper powder
1 Egg
Oil for Frying
For the Sauce:
2 tablespoon Soya sauce
1 tablespoon Chilli sauce
1 tablespoon HP sauce
2 tablespoons Tomato ketchup
1/2 teaspoon Chilli powder
1 teaspoon Distilled Vinegar
1/4 cup Water
For the Stir Fry:
1 1/2 tablespoons Vegetable oil neutral flavoured
3-4 Green chillies slit lengthwise
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
3 Onions cut into 1-inch squares
1 Large green capsicum cut into 1-inch squares
2-3 Spring onions finely chopped
Instructions
In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
Heat oil for deep frying in a deep pan to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavour from the capsicum.
Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!
Notes
Chilli Chicken with Gravy: To make this with gravy, double the ingredients for the sauce and use 1 cup water along with 1 1/2 teaspoon cornflour to make this saucier.
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