#StayHome and cook #WithMe
This is my simple easy Chindian style Chilli Chicken Recipe. Here’s the link to my detailed recipe blogpost – https://thetinytaster.com/2020/07/13/chilli-chicken-recipe/
* There is currently some maintenance on my website that I’m trying to resolve asap, just thought I’d share the recipe here as well *
Recipe
Ingredients –
500 grams boneless chicken cut into small pieces
2 small onions cut into quarters
1 small capsicum cut into small pieces
4-5 chopped green chillies ( as little or as many as you like honestly )
2 spring onions chopped ( optional )
5 cloves of garlic chopped
3 tablespoons of corn flour
1 egg
5 tablespoons of soya sauce
1 teaspoon ketchup
1 teaspoon vinegar
1 teaspoon red chilli paste ( I’ve used harissa but schezuan will do )
1 teaspoon pepper
a pinch of sugar
Chopped coriander ( optional )
Method –
marinate the chicken pieces by mixing 1 12 tablespoon corn flour, egg, pepper and 2 tablespoons of soy sauce. Mix it all together and let it rest for about 15 mins.
In a pan add some oil and place the pieces of chicken and cook for a total of 10 minutes flipping the chicken halfway through so it cooks evenly on both sides. You might need to do this in batches because you don’t want to add all the chicken at one time and over crowd the pan. Usually recipes ask you to deep fry the chicken and you can if you like but I think this works just as well.
Once the chicken is cooked just leave it on a plate and get started with the rest of the recipe. In a pot add some oil and toss in the chillies, onion, garlic and capsicum.
Let it cook for a minute and add the sauces – 2 table spoons of soy sauce, the harrisa or chilli paste, the vinegar, the ketchup and stir well for about 30 seconds or a minute.
Add in all the cooked chicken and toss it well in the sauce to make sure it all combines and coats the chicken. If you like it dry then this is done you can garnish it with the spring onions but if you want a slight glossy gravy not a thick heave gravy just a semi dry dish then add in your corn flour slurry. The slurry is basically 1 1/2 tablespoons of corn flour mixed in a cup of water.
Keep stirring the chicken with the slurry mix on a slightly high flame and in minutes you’ll see it start to thicken. Add your spring onions or even some chopped coriander for garnish and serve hot.
Audio –
Midnight lover by ROFEU https://soundcloud.com/ruslan-delion
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/rofeu-midnight-lover
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About Me –
I’m Roxanne, a food and travel writer and content creator based in Mumbai India. My blog and youtube channel is dedicated to all my culinary and travel adventures. Vlogs and blogposts from trips that I’ve taken or recipes from my kitchen 🙂
Follow Me On Social Media –
https://www.instagram.com/thetinytaster/
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Contact – [email protected]
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