Skip to main content

Chinese Chili Chicken

By

 


Dear Friends,

     Today I am here to share with you a recipe for 'Chili Chicken.' I believe that many people love to eat the dish. I already mentioned that on my birthday I made 'Chili Chicken' for my friends and relatives. Today I am here to share the recipe for 'Chili chicken.' This delicacy is a popular Indo-Chinese dish of chicken of Chinese ancestry. Nelson Wang, in 1975 created this dish. But, now there are different versions of chili chicken invented in India. So, let's start making 'Chili Chicken.'


Ingredients:-


  1. Boneless Chicken- 500g.(bite-sized pieces).
  2. Egg- 1(whole).
  3.  Soya Sauce- 2-1/2 tsp.
  4. All-purpose flour- 4 tbsp.
  5. Corn flour- 4tbsp.
  6. Red chili powder- 1/2tsp.
  7. Red chili sauce- 3-4 tsp.
  8. Pepper powder- 1/2tsp.
  9. Salt- To taste.
  10. Peanut or sunflower oil- As required.

Vegetables for chili chicken:-


  1. Onion- 3medium(cubed).
  2. Ginger- 2tbsp(minced).
  3. Garlic- 2tbsp(minced).
  4. Spring onion- 8tbsp(chopped).
  5. Green chilies- 5-6 slit(or as per your choice).
  6. Bell pepper- 1cup cubed(green, red, yellow).

For the gravy:-


  1. Chili garlic sauce- 4tsp.
  2. Tomato ketchup- 3tbsp.
  3. Oyster sauce- 1tbsp.
  4. Sriracha Sauce- 2tbsp.
  5. Pepper powder- 1/2tsp.
  6. Vinegar-2tsp.
  7. Sugar-2tsp(optional).
  8. Sesame oil- 2tsp.

Preparation Method:-


Step 1- Take a bowl, add all sauce mentioned for gravy. Chili garlic sauce, tomato ketchup, oyster sauce, sriracha sauce, pepper powder, vinegar, sugar(if using), sesame oil. Mix well and set aside.





Step 2- Wash and pat dry chicken pieces. Transfer the chicken pieces into a bowl. Now add soya sauce(2-1/2tbsp), Red chili powder(1/2tsp), Red chili sauce(3-4 tsp), Pepper powder(1/2tsp), Salt, and mix well with chicken pieces.


Step 3- Next, add all-purpose flour, corn-flour, and egg. Combine all ingredients well with chicken. Add 1tbsp of water if you find the mixture too dry. Set aside for 30 minutes.


Step 4- Place a wok on medium flame. Add sufficient oil. Once oil well heated, fry chicken until golden. Do not over fry chicken pieces. Transfer fried chicken pieces to a kitchen towel.





Step 5- Now take out the excess oil from the wok. Keep 4tbsp of oil in the wok. Add garlic mince, ginger mince, fry them for few seconds. Next, add onions, bell peppers, green chilies, and half a portion of spring onion. Fry till a little soft but still crunchy.







Step 6- Pour sauces(step-1) and 2-3tbsp of water. Once the sauce will start bubbling, taste the gravy, and adjust salt and spice at this stage.





Step 7- Now transfer the fried chicken pieces into the gravy. Toss well till the chicken pieces are well coated with the gravy. 


Step 8- Transfer chili chicken in a serving bowl. Garnish with remaining chopped spring onions. Now it's ready to serve with noodles or fried rice.






Labels:

Comments

Post a Comment

Last week's top

Royal Mughlai Cuisine- "Nalli Nihari"

By
  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...
Post a Comment
Read more

Hong Kong Chicken Pan- fried noodles

By
  image credit Hello readers,       Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles".  Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...
Post a Comment
Read more

Yakhni Pulao

By
Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....
Post a Comment
Read more