Chili Chicken | How to make Chili Chicken - by foodogger

 Chili Chicken

Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.

Ingredients:-

For the Batter:-

• 500 grams Chicken thighs/chicken breasts boneless cut into ¾ inch pieces
• 3 tablespoons All-purpose flour maida
• 3 tablespoons Cornflour cornstarch
• 1/2 teaspoon ginger garlic paste
• 1 tablespoon Soy sauce
• 1 tablespoon Chilli sauce
• 1/2 teaspoon Chilli powder
• 1/2 teaspoon Pepper powder
• 1 Egg
• Oil for Frying

For the Sauce:-

• 2 tablespoon Soya sauce
• 1 tablespoon Chilli sauce
• 2 tablespoons Tomato ketchup
• 1/2 teaspoon Chilli powder
• 1 teaspoon Distilled Vinegar
• 1/4 cup Water

For the Stir Fry:-

• 1 1/2 tablespoons Vegetable oil neutral-flavoured
• 3-4 Green chillies slit lengthwise
• 1 teaspoon Garlic finely chopped
• 1 teaspoon Ginger finely chopped
• 3 Onions cut into 1-inch squares
• 1 Large green capsicum cut into 1-inch squares
• 2-3 Spring onions finely chopped

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 ¾ inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 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 ¼ cup water and set aside.
• In another wok or kadhai, heat one and a half tablespoons of 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 flavour 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!
• Now you can serve Chili Chicken with hot Egg Fried Rice.