CHILLY CHICKEN
Marinate
Chicken - 750g boneless
Ginger garlic pate - 1 tbsp
Pepper powder - ¾ tbsp
Corn flour - 2 tbsp
Maida - 3 tbsp
Soya sauce - 2 tbsp
Salt - to taste
Sugar - ¼ tsp
Water - as needed
Gravy
Oil - as needed
Corn flour - 1 tbsp
Water - as needed
Onion - 1 big
Garlic - 5 cloves
Ginger - 1 medium piece
Spring onion - as needed
Capsicum - as needed
Tomato ketchup - 2 tbsp
Chilly sauce - 2 ½ tbsp or as per taste
Vinegar - 1 tbsp
Soya sauce - 2 tbsp
Sugar - ¼ tsp
MSG - 2 pinches (optional)
Pepper powder
Hi everyone, today I am here with a simple and easy chilli chicken recipe which you can make at home.
First, marinate 750 g of boneless chicken with A tablespoon of ginger garlic paste, ¾ tablespoon of pepper powder, 2 tablespoons of corn flour, 3 tablespoons of plain flour, 2 tablespoons of soy sauce, a quarter teaspoon of sugar and some salt to taste.
Keep in mind to add the salt accordingly as there is enough salt in the soy sauce..
After adding all these ingredients to the chicken, add enough water and marinate the chicken for around 10 to 15 minutes or leave it in the refrigerator overnight.
Make sure that the marinade forms an even and slightly thick coating all over the chicken.
Once the chicken has marinated, heat some oil in a pan and shallow fry the chicken on both the sides until it turns crispy and golden on all the sides. You can fry the chicken in batches.
Once the chicken is fried and ready, set it aside and start preparing the gravy for the chilli chicken.
For the gravy, first add some water into a tablespoon of corn flour and mix it really well so that the cornflour is dissolved fully in water without any lumps.
To prepare the gravy, use the same oil as used to fry the chicken, you can also add a little extra oil if needed.
Into the oil that has heated up, add finely chopped ginger and garlic and sauté for a few seconds.
Next add diced onion and capsicum and sauté on a very low flame.
Once the onion and capsicum have heated up a bit, add 2 tablespoons of tomato ketchup, some chilli sauce as per your taste, 2 tablespoons of soy sauce, and a quarter teaspoon of sugar and mix everything really well..
Keep on stirring after adding the vegetables and the sauces and when oil starts to separate, add a tablespoon of vinegar and mix everything well.
Make sure to cook the sauce really well and make sure that the sources have lost all the rawness..
Next, check the salt and add the cornflour slurry that we had made in the beginning and mix well. Keep the flame at the lowest at this time.
After adding the con salary, when the gravy starts to bubble up from the sides, add the fried chicken and mix everything well.. add chopped spring onions and mix.
The chilli chicken is ready to be transferred to a serving plate..
At this point if you feel like your curry needs a little more gravy, you can add a tablespoon of corn flour and some water into the same pan used to cook the chilli chicken and stir it on a very low flame until the gravy starts to pick it up and then mix it with the rest of the chilly chicken.