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 delicacy of India "Laal Maas"

By
  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...
Post a Comment
Read more

Sarson Ka Saag

By
  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more