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 boneless chicken thighs or chicken breasts.
3 tablespoons cornflour
1 tablespoon ginger garlic paste
2 teaspoons soya sauce
1 teaspoon chilli powder
1 teaspoon pepper powder
1 egg
Salt to taste
Oil for Frying
For the gravy:-
2 teaspoons soya sauce
2 teaspoons chilli sauce
3 teaspoons tomato ketchup
1/2 teaspoon chilli powder(optional)
1 tablespoon cornflour
2 cup water
1.5 tablespoons vegetable oil
3–4 green chillies (slit lengthwise)
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped ginger
2 large onions (cut into 1 inch squares)
1 large green capsicum (cut into 1 inch square)
Salt to taste
1 teaspoon Honey (optional)
INSTRUCTIONS:-
In a large bowl mix together all the ingredients listed under marinade ( cornflour, ginger garlic paste, soya sauce,salt, 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 .Once the oil is hot enou 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 .
In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup) 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,capsicum. Stir fry on high heat for 2-3 minutes.
Add the sauce on medium heat..
Now add the slurry mixture of water and cornflour ..
Saute for few mintues..
Add a little water for gravy.
Now add the fried chicken pieces..Stir fry for one minutes or two and switch off the flame. Add honey….Top with spring onions and serve immediately…..
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