Indian · Indo-Chinese · Non-Vegetarian

Chilli Chicken Dry

IMG_4187_used_inside

Serves: 4
Cooking time:  35-40 mins

Ingredients

Chicken marination
½ kg chicken, boneless, cut into pieces
1 tsp ginger paste
1 tsp garlic paste
1 tsp salt, adjust as per taste
1 lemon, juice
1 egg
1 cup all-purpose flour (maida)
1 tbsp cornflour
Oil, for frying

Chili Sauce
2 tbsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 green chilies, finely chopped
1 bunch spring onion (bulbs) (scallion bulbs), chopped
1 onion, medium, cut into cubes
1 green bell pepper (capsicum), cut into cubes
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp chili sauce
3 tbsp tomato ketchup
1 cup chicken stock

Spring onions greens (scallion greens), chopped for garnish

Preparation

Chicken marination
1.  Take boneless chicken pieces in a bowl. Add ginger paste, garlic paste, egg, lemon juice and salt. Mix everything together. Keep aside and let it marinate for 15 mins.
2.  Take maida and cornflour in a plate. Mix together. Properly coat marinated chicken with flour on all sides.
3.  Heat oil in a fryer/deep frying wok on medium heat. Drop coated chicken into the wok and deep fry on all sides until chicken is cooked and crispy.
4.  Once crispy, using a slotted spoon, lift the chicken pieces, drain the oil and remove them on a paper towel lined plate to absorb excess oil. Keep aside.

Chili Sauce
1.  Heat oil on medium heat in a pan. Add finely chopped ginger, garlic, green chilies and fry for 1 min.
2. Add chopped onion and green bell pepper to the pan. Saute until the onions are cooked. Add spring onion (bulbs) and saute for 2 mins.
3.  Add vinegar, soy sauce, chili sauce and tomato ketchup to the pan. Mix well and cook for 1 min.
4.  Add chicken stock to the pan and bring to a boil. Add fried chicken and gently mix everything. Bring to a boil till the sauce thickens to the desired consistency.

Garnish with spring onion (greens) and serve hot with fried rice or noodles.
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