Description
No ajinomoto or fancy ingredients- I’m showing you how to make restaurant style chilli chicken dry at home in just 6 easy steps!
Equipment
Wok
Ingredients
For the Batter:
500gramsChicken thighs / chicken breasts, boneless cut into 3/4 inch pieces
3tablespoonsAll purpose flour, maida
3tablespoonsCornflour, cornstarch
1/2teaspoonGinger garlic paste
1tablespoondark Soy sauce
1tablespoonChilli sauce
1/2teaspoonKashmiri Chilli powder, paprika
1/2teaspoonBlack Pepper powder
1Egg
Oil for Frying
For the Sauce:
2tablespoondark Soy sauce
1tablespoonChilli sauce
2tablespoonsTomato ketchup
1/2teaspoonChilli powder
1teaspoonSynthetic Vinegar
1/4cupWater
For the Stir Fry:
1 1/2tablespoonsVegetable oil, neutral flavored like canola, rice bran or sunflower
3-4Green chillies, slit lengthwise
1teaspoonfinely chopped Garlic
1teaspoonfinely chopped Ginger
3mediumOnions, cut into 1 inch squares, approx 1.5 cups
1mediumgreen Capsicum, cut into 1 inch squares, approx 1 cup
2tbspfinely chopped Spring onions (green part only)
Instructions
- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
- Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!
