This spicy hot chilli chicken is the best accompaniment to fried rice or good even when served as a snack/starter.
Chilli Chicken Recipe:
Ingredients:
For the marinade:
Boneless chicken 250-300gms(cleaned and diced into bite size cubes), one egg white, 1spn cournflour, 1spn maida/white flour, 1/4th spn lime jiuce, salt, ajinomotto, food colour(optional), 1/4th spn chilli powder/ white pepper. 1/4th spn ginger-garlic paste.
For the final finish:
A large Wok. Oil (2-3 spns)Finely chopped garlic(6-8 pods),6-8 long slit green chillies(can be changed according to the taste), Cubes of bell pepper (green and red/yellow),1 white onion(diced into cubes just like the peppers). Chopped spring onions, salt, ajinomotto and soya sauce 1-2 spns.
Method:
Mix all the ingredients for the marinade with the chicken and keep aside for half hour in the fridge.
Then deep fry individual chicken pieces in oil. Make sure that the oil is not too hot and you fry the chicken on a medium heat until it gets a golden colour. This will ensure that the chicken is cooked well. Remove the fried chicken on a tissue paper and keep aside.
In a sepaprate Wok which can accomodate all the chicken pieces, heat oil (2-3spns). Add slit green chillies and garlic. Stir for a minute. Now add onions and stir for another minute. Add capcicum and stir for another minute or two. Now lower the flame and add salt, ajinomotto and soya sauce. To this add 2-3 spns of water stir and fried chcicken. Give it a good mix so that the sauce coats the chicken well. Put off the flame and place the lid on for a minute. Finally transfer into a serving bowl and sprinkle the greens of the spring onion. Serve hot!!
Note: This will be dry and is best served as a snack, but you can also make a sauce. All you have to do is before you add the chicken add 2-3 cups of water and bring to a boil. In a cup add 2spns of cournflour and dilute in 1spn of cold water add this to the pan of boiling water by stiring quickly and bring to a boil. This will thicken the sauce. Just before serving add finely chopped coriander and the fried chicken. This will give a nice crunchy bite.
Never add chicken and keep it in the sauce for long as this will make it soggy and is not at all delighful to eat.
Sunday, 25 January 2009
Chinese Style- Chilli Chicken
This spicy hot chilli chicken is the best accompaniment to fried rice or good even when served as a snack/starter.
Chilli Chicken Recipe:
Ingredients:
For the marinade:
Boneless chicken 250-300gms(cleaned and diced into bite size cubes), one egg white, 1spn cournflour, 1spn maida/white flour, 1/4th spn lime jiuce, salt, ajinomotto, food colour(optional), 1/4th spn chilli powder/ white pepper. 1/4th spn ginger-garlic paste.
For the final finish:
A large Wok. Oil (2-3 spns)Finely chopped garlic(6-8 pods),6-8 long slit green chillies(can be changed according to the taste), Cubes of bell pepper (green and red/yellow),1 white onion(diced into cubes just like the peppers). Chopped spring onions, salt, ajinomotto and soya sauce 1-2 spns.
Method:
Mix all the ingredients for the marinade with the chicken and keep aside for half hour in the fridge.
Then deep fry individual chicken pieces in oil. Make sure that the oil is not too hot and you fry the chicken on a medium heat until it gets a golden colour. This will ensure that the chicken is cooked well. Remove the fried chicken on a tissue paper and keep aside.
In a sepaprate Wok which can accomodate all the chicken pieces, heat oil (2-3spns). Add slit green chillies and garlic. Stir for a minute. Now add onions and stir for another minute. Add capcicum and stir for another minute or two. Now lower the flame and add salt, ajinomotto and soya sauce. To this add 2-3 spns of water stir and fried chcicken. Give it a good mix so that the sauce coats the chicken well. Put off the flame and place the lid on for a minute. Finally transfer into a serving bowl and sprinkle the greens of the spring onion. Serve hot!!
Note: This will be dry and is best served as a snack, but you can also make a sauce. All you have to do is before you add the chicken add 2-3 cups of water and bring to a boil. In a cup add 2spns of cournflour and dilute in 1spn of cold water add this to the pan of boiling water by stiring quickly and bring to a boil. This will thicken the sauce. Just before serving add finely chopped coriander and the fried chicken. This will give a nice crunchy bite.
Never add chicken and keep it in the sauce for long as this will make it soggy and is not at all delighful to eat.
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