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.
Recipes;
Chilli chicken comes in several variations with differences in spices and seasoning, as well as its “sauce” and “dry” variants with differences in their quantity of sauce or gravy. The South Asian contributions of this dish are in the spices used, while the Hakka contributions include the sweet and savory flavors and the Chinese cooking techniques used in its preparation.
Numerous recipes exist for the dish of the same name depending on the restaurateur, including:
Green chili chicken.
Tangradi chili chicken.
Chinese chili chicken.
Bengal chili chicken.
( From Wikipedia, the free encyclopedia)
Ingredients 👇🏼❣️
1st step
Boneless chicken 500g
Ginger garlic paste
1-tablespoon
White vinegar
2 tablespoon
Salt 1 teaspoon or to taste
Black pepper powder
1 teaspoon
All-purpose flour
2 tablespoon
Cornflour
3 tablespoon
1 Egg
Oil 2 tablespoon
Red chili powder
1 teaspoon
………………………….
2nd step 👇🏼
Water 1 cup
Soy sauce
1 tablespoon
Tomato ketchup
2 tablespoon
Chili sauce
3 tablespoon
White vinegar
1 tablespoon
Cornflour
1 tablespoon
Oil for frying
……………………..
3rd step 👇🏼
Chopped garlic
1 teaspoon
Chopped ginger
1 teaspoon
Spring onion
1 tablespoon
Green chilies sliced 2-3
Salt to taste
Onion cubes 1 medium
Malti color capsicums
Pinch of food color
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