Indian Style Chilly Chicken
Indian style Chinese Chilly chicken tastes simply scrumptious and makes an unbeatable combo with fried rice, roti and naan. It is one of the most favorite dish of almost all non-veg lovers. This restaurant style starter recipe can be prepared easily at home. The marinated and fried chicken is drenched with mouth-watering sweet-spicy-salty flavored sauces and garnished with spring onions.
Ingredients
Chicken boneless - ½ kg
Red chilly pwd - ½ tsp
Turmeric pwd - a pinch
Lemon juice - ½ tsp
Ginger garlic paste - ½ tsp
Corn flour - 2 tbsp
Red chilly sauce - 1 tbsp
Soy sauce - ½ tbsp
Tomato ketchup - 2 tbsp
White vinegar - ½ tbsp
Oil - to deep fry
Ginger garlic paste - ½ tsp
Curry leaves - 1 twig
Slit green chilly - 1
Onion sliced - 1 cup
Capsicum sliced - ½ cup
Sliced spring onions - ½ cup
Salt to taste
Fresh coriander leaves
Instructions
1.
Wash and slice chicken to bite-sized pieces
2.
Drain the water and take it in a mixing bowl
3.
Add red chilly pwd, turmeric pwd, salt, lemon juice and ginger garlic paste
4.
Mix well
5.
Add corn flour to the mixture and allow to marinate for 1 hour
6.
In a bowl, mix red chilly sauce, soy sauce, tomato ketchup and white vinegar
7.
Keep it aside
8.
Heat oil in a wok / kadai
9.
Drop the chicken pieces one by one carefully in hot oil
10.
Deep fry until the chicken pieces turns crisp and golden
11.
Drain it in kichen tissue
12.
In a separate pan, heat 2 tbsp of oil
13.
Add ginger garlic paste, curry leaves, slit green chilly and saute
14.
Fry for a minute
15.
Add sliced onion and capsicum cubes
16.
Stir fry on high flame for 2 – 3 minutes
17.
Take care the vegetables are not overcooked and it should be crunchy
18.
Now turn the flame to low and add the sauce mixture ( step 6) and ½ cup of water
19.
Taste and adjust salt carefully as the soy sauce also has salt
20.
When the sauce turns thick and dry, add the fried chicken pieces and sliced spring onions
21.
Mix well
22.
Turn off the flame
23.
Transfer to serving bowl and garnish with finely chopped coriander leaves
24.
We enjoyed hot with soft phulkas