Saturday, October 19, 2013

Honey Sesame Chilli Chicken

Indo Chinese cooking has come a long way since I first tasted Chinese food at local restaurants like Nanking, Ho Pei, Lai Lai, Shin Min, Hao Hao, Ting Hao and Hao Ming. Popular starter and main course chicken dishes they served were Fried, Chilli, Manchurian, Garlic, Ginger and Schezuan style.

As years went by, new range of hotels started catering to the demanding foodies of Mangalore. I also became internet savvy and browsed many Indo Chinese delights by browsing. Some of my online friends also posted pictures of exotic dishes they tasted at various elite restaurants.

Honey Sesame Chilli Chicken is one such dish that I came across, but had never tasted at any restaurant so far. When I made Chicken Kadipattha couple of days ago, an idea struck to my mind about making a small portion of this dish and thought, if I succeed, it will be a regular dish on our menu! With available ingredients we made this, but the ingredients listed as below are a must to get the real taste. Go ahead and spoil yourself and your family members with this fantastic dish!
Chicken pieces without skin - 500Gms(Around 16 pieces)
Diluted White Vinegar - 1 Tbsp(For marination) + 2 Tsp(Optional for garnishing)
Salt and white pepper powder
Corn Flour - 2 Tbsp+2 Tsp
Refined Flour - 2 Tbsp
Refined oil - For deep and shallow frying
Onions - 2 medium cubed
Green Chillies - 6 cut into wedges
Capsicum - 1/2 cubed(Optional)
Garlic flakes - A handful peeled and chopped
Brown Onion Paste - 2 Tsp
Ginger Garlic paste - 1 Tsp
Red Chilli Paste/Red Chilli sauce - 3 Tsp
Dark Soy Sauce - 2 Tsp
Sugar - 1 Tsp
Chicken stock or water - 1 cup
Diluted White Vinegar -
Honey - 4 Tsp
Spring Onion - 1 Stalk chopped
White Sesame Seeds - 1 Tbsp toasted(Dry Roasted)

Marinate chicken pieces with salt, pepper and vinegar for 2 hours.
Mix in 2Tbsp each of the two flours, adding little water if necessary so that the batter has butter like consistency.
Heat oil in a wok and fry the marinated chicken pieces on medium heat till golden and keep aside.
Mix 2 Tsp corn flour in 20ml water.
Heat a shallow pan and add 1 tbsp of the hot oil from the wok.
Fry onions, green chillies and capsicum till crisp and golden. remove and keep aside.
Add another tsp oil from the wok to the pan and fry chopped garlic till golden.
Add ginger garlic paste and brown onion paste and fry till oil leaves the sides.
Add chilli paste/chilli sauce, salt to taste, sugar, 1tsp white pepper powder and soy sauce.
Fry well on high heat, sprinkling chicken stock/water and taking care not to burn the sauces.
Now add the corn flour paste and mix well. Add the remaining stock/water and allow the sauce to sizzle for a minute.
Mix in the fried chicken pieces and roll them so that they are well coated with the sauce.
Switch off the heat, garnish with optional vinegar(If you are using chilli paste and not sauce) and honey and toss the chicken along with the sauce so as to glaze the pieces with a coat of honey.
Transfer to the serving bowl and garnish with chopped spring onion and toasted sesame seeds.
Serve with Fried Rice or Noodles of your choice or as a starter dish.


Lee said...

Lovely dish. But one suggestion never stick chopsticks in the food without holding them in your hand, chopsticks are stuck in food only when the food is offered to the dead like on death anniversaries and so very much frowned upon if done while anyone eats food. Lay them flat next to the dish/bowl.

Rajanikanth Shenoy, Kudpi said...

Thanks Mr Lee for the info. I'll follow the rule henceforth.


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