Full written recipe for Restaurant style chicken chilli
Prep time:15-20 minutes
Cooking times: 15-20 minutes
Serves: 4-5 people
Ingredients:
For frying chicken:
• Boneless Chicken 500 gm (breast)
• Salt & black pepper to taste
• Vinegar 1 tsp
• Light soy sauce 1 tsp
• Egg white of 1 egg
• Cornstarch 3 tbsp
• Oil for frying
For green chilli paste:
• Spicy Green chillies 8-10 nos.
• Water 50 ml
For sauce:
• Oil 2 tbsp
• Onions 1/4th cup (chopped)
• Garlic 1/4th cup (chopped)
• Ginger 1 inch (chopped)
• Spicy Green chillies 12-15 nos. (slit)
• Coriander stems 1 tbsp (chopped)
• Chicken stock/hot water 200 ml + 100 ml
• Spicy Green chilli paste 2-3 tbsp
• Light soy sauce 2 tbsp
• Dark soy sauce 2 tsp (for colour)
• Vinegar 1 tsp
• Sugar a pinch
• Salt & white pepper powder a pinch
• Fried chicken
• Veggies:
1. Capsicum 1 medium size (julienned)
2. Onions 1 medium size (petals)
3. Spring onion bulbs & greens 2 tbsp
4. Fresh coriander roughly chopped 1 tbsp
• Cornstarch 1 tbsp + water 2 tbsp (for slurry)
• Spring onion greens & bulbs (for garnish)
• Fresh coriander leaves (for garnish)
Method:
• For frying chicken, clean the boneless chicken well, and further cut into strips or cubes as per your preference, I’m choosing to cut in 1 cm strips.
• Now, add salt & black pepper to taste, vinegar, light soy sauce, egg white & cornstarch, mix well & coat the chicken with the marinade. Make sure the coating should not be very thick. After mixing you’ll feel the chicken hasn’t coated nicely but relax the chicken will fry perfectly.
• Set oil in wok for frying, fry the marinated & coated chicken in hot oil on medium heat, until the chicken is cooked, tender & slightly golden in colour. Remove it over an absorbent paper and keep aside to be used later. Make sure not to over fry them like a chicken pakoda.
• For green chilli paste, add the green chillies in a grinding jar, add water & blend into a fine paste, keep aside to be used later.
• For making the chilli sauce, set a wok on high heat, add oil and let it heat nicely, further add onions, garlic, ginger, green chillies & coriander stems, stir & cook for 1-2 minutes or until the garlic is slightly cooked.
• Now add the chicken stock and cook for a minute on high flame.
• Further add green chilli paste, light soy sauce, dark soy sauce, vinegar 1 tsp, a pinch of sugar & salt & white pepper powder to taste, stir on high flame for a minute. You can adjust the quantity of green chilli paste as per your preference.
• Now add the fried chicken & the veggies, stir briefly & cook on high flame for half a minute.
• Further add additional 100 ml of chicken stock, in a separate bowl add cornflour & water, mix well to make a slurry, add the slurry & stir well & cook for a minute or until the sauce thickens and coat the chicken.
• Taste the sauce and adjust the salt as per taste. Finish by adding some freshly chopped spring onion bulbs & greens & some fresh coriander.
• Restaurant style chilli chicken is ready, serve hot. I like to have it with some roomali roti or naan, you could also try that combination to elevate the experience of chicken chilli.
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