Recipe courtesy: www.sanjeevkapoor.com
If you go to any Chinese Restaurant and think about which starter chicken dish to order, the first name that comes to mind or you find mostly on the menu is invariably Chilli Chicken!
This dish is so popular like its cousin Chicken Manchurian, every kid, every youngster, every adult having tasted Chinese cuisine knows this dish. Though there are ready mixes available to prepare this dish, nothing like freshly prepared Chilli Chicken! The flavours are unique when you prepare it on high flame in your home. Here we go.....
Ingredients:
Boneless Chicken cut into cubes - 400 gms
Cornflour/ corn starch - 2 1/2 tablespoons
Salt - to taste
Black peppercorns, crushed - 1/2 teaspoon
Egg - 1
Oil - 1 tablespoon + to deep fry
Green chillies, sliced - 6-8
Garlic - 8-10 cloves chopped
Onions - 2 medium diced
Green capsicums - 2 medium cut into thick strips(Optional)
Dark soy sauce - 2 tablespoons
Red chilli sauce - 2 tablespoons
Sugar - 1 Tsp
Chicken stock - 1 cup or little more
Diluted Vinegar - 2 tablespoons
Onion shoot - a handful chopped
Method:
Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg, a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook. Drain and set aside.
Heat oil in another wok.
Add garlic and sauté for half a minute.
Add green chillies and continue to sauté.
Add onion, green capsicum and sauté.
Add the remaining dark soya sauce, red chilli sauce, sugar and stir. Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add blended cornflour and mix.
Bring that to a boil.
Add fried chicken pieces to the wok and toss.
Add salt and cook for a minute.
Add vinegar and stir.
If you want gravy add some more stock and let it come to a boil. Garnish with chopped onion shoot.
Serve hot as a starter or as side dish with choice of fried noodles or fried rice.
If you go to any Chinese Restaurant and think about which starter chicken dish to order, the first name that comes to mind or you find mostly on the menu is invariably Chilli Chicken!
This dish is so popular like its cousin Chicken Manchurian, every kid, every youngster, every adult having tasted Chinese cuisine knows this dish. Though there are ready mixes available to prepare this dish, nothing like freshly prepared Chilli Chicken! The flavours are unique when you prepare it on high flame in your home. Here we go.....
Ingredients:
Boneless Chicken cut into cubes - 400 gms
Cornflour/ corn starch - 2 1/2 tablespoons
Salt - to taste
Black peppercorns, crushed - 1/2 teaspoon
Egg - 1
Oil - 1 tablespoon + to deep fry
Green chillies, sliced - 6-8
Garlic - 8-10 cloves chopped
Onions - 2 medium diced
Green capsicums - 2 medium cut into thick strips(Optional)
Dark soy sauce - 2 tablespoons
Red chilli sauce - 2 tablespoons
Sugar - 1 Tsp
Chicken stock - 1 cup or little more
Diluted Vinegar - 2 tablespoons
Onion shoot - a handful chopped
 |
| Chilli Chicken sauce sizzling |
 |
| Chilli Chicken Ready |
Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg, a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook. Drain and set aside.
Heat oil in another wok.
Add garlic and sauté for half a minute.
Add green chillies and continue to sauté.
Add onion, green capsicum and sauté.
Add the remaining dark soya sauce, red chilli sauce, sugar and stir. Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add blended cornflour and mix.
Bring that to a boil.
Add fried chicken pieces to the wok and toss.
Add salt and cook for a minute.
Add vinegar and stir.
If you want gravy add some more stock and let it come to a boil. Garnish with chopped onion shoot.
Serve hot as a starter or as side dish with choice of fried noodles or fried rice.
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