Chilli Chicken


Chilli chicken is a popular indo-chinese dish of chicken. It is the meaty counter part of chilli paneer. Pieces of chicken marinated, deep fried and tossed in capsicum, onion and sauces is a favourite dish for chicken lovers. Chilli chicken has a great balance of hot, sweet, tangy and salty flavours to tickle your tastebuds. Like I have mentioned before, we don’t prefer eating indo-chinese dishes in restaurants because of the addition of MSG and additives. Why compromise on health when we can make these dishes at home without compromising on taste!

Serve the spicy, juicy, melt-in-mouth chilli chicken with chicken fried rice or hakka noodles for a totally satisfying meal.

 

 

Ingredients:

Chicken thigh – 500 grams, boneless
Oil for frying chicken

For marinating chicken:

Ginger – ½ inch piece
Garlic – 2 cloves
Green chilli – 2-3 or as per taste
Egg – 1
Dark Soya sauce – 2 tbsp
Vinegar – 1 tbsp
Tomato sauce – 1 tbsp
Cornflour – 2-3 tbsp
Plain flour – 2 tbsp
Salt to taste

For the sauce:

Oil – 3 tbsp
Ginger – 1 inch, finely chopped
Garlic – 2-3 cloves, finely chopped
Capsicum – 1 medium, cut into cubes
Onion – 1 medium, cut into cubes
Green chilli – 2-3, slit or as per taste (I have used mix of green and red chilli)
Dark Soya sauce – 2 tbsp
Vinegar – 1 tsp
Salt to taste
Pepper powder – 1 tsp
Spring onion for garnish
Cornflour – 1 tbsp, mixed with 1/4 cup water
Red chilli paste – 1 tbsp (optional)

Method:

  1. The first step is to brine the chicken to make it soft and tender. For this, cut the chicken into 1 inch piece. Add salt and water to it and let it rest in refrigerator overnight. Once the chicken is rested, drain all the excess water from chicken and refresh in cold water
  2. Next we need to marinate the chicken. Grind together ginger, garlic and green chilli into a smooth paste using very little water. Mix this paste along with soya sauce, vinegar and tomato sauce. Marinate the chicken in this mixture for at least 2-3 hours
  3. Add egg, cornflour and plain flour to the chicken and mix well
  4. Heat oil in a fry pan. Deep fry the chicken pieces until they are golden and crispy. Drain on a kitchen towel and set aside
  5. In another fry pan, heat oil and saute ginger, garlic for few seconds
  6. Add onion, capsicum, green chilli and stir fry for 2-3 minutes on high flame
  7. Add vinegar, soya sauce, red chilli paste, salt and pepper. Mix well
  8. Add cornflour water mixture
  9. Add the fried chicken and stir for a minute till the sauce thickens
  10. Turn off the flame and garnish with spring onion
  11. Serve hot

 

Grind ginger, garlic and chilli into a smooth paste

Grind ginger, garlic and chilli into a smooth paste

 

Marinate chicken with ground paste, soya sauce, tomato sauce and vinegar

Marinate chicken with ground paste, soya sauce, tomato sauce and vinegar

 

Add plain flour, cornflour and egg once chicken is marinated

Add plain flour, cornflour and egg once chicken is marinated

 

Mix them together so that the chicken pieces are coated well

Mix them together so that the chicken pieces are coated well

 

Deep fry chicken pieces until golden and crispy

Deep fry chicken pieces until golden and crispy

 

Saute ginger, garlic in oil

Saute ginger, garlic in oil

 

Add onion, capsicum, chilli and fry for few minutes

Add onion, capsicum, chilli and fry for few minutes

 

Add soya sauce, vinegar and mix well

Add soya sauce, vinegar and mix well

 

Add red chilli paste, salt and pepper

Add red chilli paste, salt and pepper

 

Add cornflour water mixture. once it boils, add chicken pieces

Add cornflour water mixture. once it boils, add chicken pieces

 

Simmer until the sauce thickens

Simmer until the sauce thickens

 

 

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