Chilli Chicken

Chilli chicken

1/2 kg boneless chicken, diced

2 egg, slightly beaten

1 -2 Tbs chilli powder ( Kashmiri)

1 tsp pepper powder

1/2 cup corn flour

1/2 tsp garlic paste

1/2 tsp ginger paste

1 Tbsp salt or to taste

1-2 tsp soy sauce

Oil for deep frying

2 onions, thickly sliced

3 different colour capsicum thickly sliced

1 Tbsp soy sauce (adjust according to strength)

2 Tbsp vinegar

Green chillies, slit, for garnish

Mix together the chicken, egg, cornflour, garlic and ginger paste, 2 tsp salt, chilli powder, pepper powder soy sauce and enough water so that the chicken pieces are ‘coated’ with the batter. (Leave this for about 1/2 an hour if you have time)( if you want you can add bit of red food colour, optional)

Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper. (Don’t over cook the chicken)

Heat 2 tbsp of the oil in a wok, add onions and stir-fry over high heat , add capsicum when onion half done, cook till they are translucency
add soy sauce, vinegar, and the deep fried chicken. (Soy sauce is salty so check before you add extra salt.)

Mix well, and serve garnished with the green chillies and spring onion. (Optional)
This is the dry version of chilli chicken if you want to make thick version take 1 Tbs corn flour mix it throughly with 1/2 cup water and add to this and stir slowly until you get desired consistency. Serve it hot with fried rice or Porotta or chapatti. Enjoy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s