Indian Style Chilly Chicken

Chicken
Indo-Chinese Cuisine
Side dish for Roti
Side dish for Idli, Dosa
Lunch
Dinner
Non-Veg
Non-veg curry
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Indian style Chinese Chilly chicken tastes simply scrumptious and makes an unbeatable combo with fried rice, roti and naan. It is one of the most favorite dish of almost all non-veg lovers. This restaurant style starter recipe can be prepared easily at home. The marinated and fried chicken is drenched with mouth-watering sweet-spicy-salty flavored sauces and garnished with spring onions.

Ingredients

Chicken boneless - ½ kg

Red chilly pwd - ½ tsp

Turmeric pwd - a pinch

Lemon juice - ½ tsp

Ginger garlic paste - ½ tsp

Corn flour - 2 tbsp

Red chilly sauce - 1 tbsp

Soy sauce - ½ tbsp

Tomato ketchup - 2 tbsp

White vinegar - ½ tbsp

Oil - to deep fry

Ginger garlic paste - ½ tsp

Curry leaves - 1 twig

Slit green chilly - 1

Onion sliced - 1 cup

Capsicum sliced - ½ cup

Sliced spring onions - ½ cup

Salt to taste

Fresh coriander leaves

Instructions

1.

Wash and slice chicken to bite-sized pieces

2.

Drain the water and take it in a mixing bowl

3.

Add red chilly pwd, turmeric pwd, salt, lemon juice and ginger garlic paste

4.

Mix well

5.

Add corn flour to the mixture and allow to marinate for 1 hour

6.

In a bowl, mix red chilly sauce, soy sauce, tomato ketchup and white vinegar

7.

Keep it aside

8.

Heat oil in a wok / kadai

9.

Drop the chicken pieces one by one carefully in hot oil

10.

Deep fry until the chicken pieces turns crisp and golden

11.

Drain it in kichen tissue

12.

In a separate pan, heat 2 tbsp of oil

13.

Add ginger garlic paste, curry leaves, slit green chilly and saute

14.

Fry for a minute

15.

Add sliced onion and capsicum cubes

16.

Stir fry on high flame for 2 – 3 minutes

17.

Take care the vegetables are not overcooked and it should be crunchy

18.

Now turn the flame to low and add the sauce mixture ( step 6) and ½ cup of water

19.

Taste and adjust salt carefully as the soy sauce also has salt

20.

When the sauce turns thick and dry, add the fried chicken pieces and sliced spring onions

21.

Mix well

22.

Turn off the flame

23.

Transfer to serving bowl and garnish with finely chopped coriander leaves

24.

We enjoyed hot with soft phulkas

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