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Chilli Chicken - A Yummy Chicken In Spicy Sauce Dish
Yet another of my Indo-Chinese recipes, this is a hugely popular dish, one that's a must-have in restaurants, especially, Chinese restaurants. The combination of the chicken with the sauces make this dish exotic and while you may find various preparations of the chicken, some prepared in regular style batter, I have gone with a crispier version of the preparation, which just makes the chicken, well, so delectably crispy.
To obtain the crispiness for the chicken, I use maida (all purpose flour) and baking soda for my batter. Further, and as is often tradition to do so, the chicken is yummied up with egg and ginger-garlic paste as part of the batter The cornflour fluffs up the chicken (also part of my batter) and vinegar gives the required tanginess to the chicken (as part of the batter again). For the sauce, onions, ginger, garlic, capsicum and green chillies are used which add a wonderfully juicy flavor which is infused into the chicken in turn.
So, here's the recipe for this truly finger licking dish.
- 250 gms boneless chicken
- 1/2 cup maida (all purpose flour)
- 1/4 cup cornflour
- 2 pinches of baking soda
- 1/2 tsp pepper powder
- 1 tsp ginger-garlic paste
- 1 tsp each of ginger and garlic (crushed)
- 1 capsicum
- 2 sprigs of spring onions
- 1 onion
- 3 tbsp of soya sauce
- 1 tbsp chilli sauce
- 2 tbsp vinegar
- 2 green chillies
- Salt (according to taste)
- 1/4 tsp sugar
- 1 egg
1. Mix cornflour, maida, egg, salt, little pepper powder, baking soda and ginger-garlic paste, with 2 cups of water. Make sure to mix all these well. This is the batter we'll use to fry the chicken with.
2. Cut the chicken into 1 inch cubes. Marinate it with a little salt, pepper powder, a tea spoon of oil and a little vinegar, and refrigerate it for a couple of hours to set.
3. Take out the chicken pieces from the fridge and keep aside for 15 minutes.
4. Steam the marinated chicken in a cup of water in a pressure cooker for 3 minutes after the pressure comes.
5. Separate the chicken pieces and the stock, and keep them aside.
6. Cut the onion, the white part of the spring onion and capsicum into 1 inch cubes.
7. Cut the green part of the spring onion finely.
8. Mix 1 tbsp of corn flour in a cup of water.
Instructions for cooking
1. Heat the oil in a pan for deep frying the chicken.
2. Dip each chicken piece into the batter and fry till they turn golden brown on all sides. Do this for all your pieces and the chicken is ready.
3. For the sauce, heat 4 tbsp of oil and add the crushed ginger and garlic, and green chillies, and fry for a while.
4. Then, add the onions (regular and the white part of the spring onion from the Preparation), and fry till it changes it's color.
5. Now, add capsicum to it. Stir fry and on a slow flame, with the lid on, cook this capsicum for 2 or 3 minutes.
6. Then add the chicken stock and a cup of water to the mix. Add soya and chilli sauce, vinegar and pepper powder to it.
7. Now, add salt and sugar and stir properly.
8. Add the corn flour and mix well.
9. Then, add the fried chicken pieces, stir well,and then, on a slow flame, let the sauce cook with the chicken for 5 to 7 minutes - during all this, the chicken absorbs the flavors of the sauce.
Note: The sauce will thicken owing to the cornflour. Here, if you want, you could water it down if you prefer a little gravy.
10. Finally, spread the green part of the spring onion over it and stir well for a minute. Switch off the flame.
11. Your yummy Chilli Chicken is ready.
This is a totally awesome dish, one that's always been one of my favorite chicken dishes. Ever since I was a kid, whenever, I would go to a Chinese restaurant, this was one of the items that'd always be on the table - it still is a dish I gotta have. And it's so great now, I can do this without a worry on my own, and though it seems daunting, follow the steps, and you'll be right as rain. Serve with Chicken Hakka Noodles (as shown in the image below), Noodles with white sauce, or Chicken Fried Rice, it's always totally yummy.
So, do give this a try, and I'm sure you'll enjoy.