Chilli Chicken Recipe

Flavours of Asian dishes are more or less similar.The chilli chicken is one of the most famous delicacies of Chinese Cuisine. These dishes have a balance of sweet, sour, salty and spicy. The use of herbs and condiments in Chinese  cooking having a resemblance all through out of India and other Asian places. Chinese food are very much appreciated, loved and enjoyed in India. Simmering,stir frying and deep frying is a part of Asian Cuisine.  Chinese food delicacies made a remark in Indian cuisine too.  Much to my surprise, many of the dishes are modified and given a altered taste. Probably for that reason, why I started cooking it and my quest to get the perfect flavour for Chilli Chicken (below) is the one I cook so often now.

Preference of deep fried or light fry of chicken pieces, it’s all depends on how you want your taste your palate. Normally chicken thigh are better options for chilli Chicken and more over its cuts are succulent and despite of deep frying and then simmering in the gravy, doesn’t dry out the dish. The use of Kecap manis (Soya Sauce) which is a thicker and slightly sweeter soy sauce and is ideal to get a dark rich sauce, but if you are unable to get that in your near grocery store then substitute with a dark soy and add a pinch of sugar to balance the flavour. Another replacement is Chilli garlic sauce for this recipe, which in-turn enhance the taste buds to a greater extent.

( Note: Sweet soy sauce (Indonesian: kecap manis) is origin from China sweetened aromatic soy sauce, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavour due to the generous addition of palm sugar. It’s used to flavour various hot and cold Indonesian and Chinese dishes and is used as a condiment and marinade.

INGREDIENTS


                                                                       ( Serves 4 )

 Boneless and skinless chicken thighs cut into small bite size pieces –300gms
 Oil Bfor frying

Corn flour – 2 tbsp

Plain flour – 1 tbsp

Kashmiri chilli powder or mild paprika – ½ tsp

Coarsely ground black pepper powder – ½ tsp

Garlic and ginger paste -1 tsp

Salt – A pinch

Vinegar -1 tbsp

Water – 3 tbsp


Sauce Making


Vegetable oil – 2 tbsp

Spring onions finely chopped (set aside the green ends for garnish) – 4 nos.

Green chilli cut in three (add more if you like it spicy) – 1 no. or 2 nos.

Garlic finely chopped – 8-10 flakes

Ginger finely chopped – ½ Inch

Green pepper diced – 220gms

Red onion diced – 80gms

Chilli garlic sauce – 1 tbsp

Soya Sauce (Kecap manis) – 3 tbsp

Water – 50ml

Corn flour mixed with 2 tsp of water – 1 tsp

Salt to taste

PREPARATION  STYLE :


Heat oil in a wide sauce pan or a wok to the level of deep frying (1cm or 1.5cm)

In a mixing bowl add the corn flour, plain flour, chilli powder, black pepper and ginger garlic paste along with the salt.

Add the vinegar and water; mix to make a thick batter. Add the chicken pieces to it and mix well coating all the pieces with the batter.

Fry the chicken in the hot oil in batches for 1-2 minutes. They should have a slight colour all over. Drain the chicken on kitchen paper and set aside.

To make the sauce, heat the vegetable oil in a wok or kadhai on a medium heat.

Add the white part of the spring onions and fry for a few seconds followed by the green chilli, chopped garlic and chopped ginger.

Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until they begin to soften.

Add the chilli garlic sauce and the dark sticky soy (kecap manis) & stir well.

Add the water and bring to a boil and simmer for a 1 minute on a low heat.

Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken.

Turn the heat off and cool the sauce slightly.

When you’re ready to serve add the fried chicken pieces to the gravy, stirring well making sure to coat all the pieces with the sauce evenly.

Simmer the sauce on a low heat for a minute. Serve warm with some noodles or fried rice with a garnish of green chopped spring onions and red chilli flakes chopped.

Enjoy your dish with your loved ones…

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