Chili chicken is the real deal among all the Indo-China dishes.
Growing up in a Chinese family and was exposed to different Indian food in a large Indian community, I can vouch that it is neither the authentic taste of Indian nor any sub-genre of Chinese food. I was surprised by the taste after my first bite of this hybrid dish.
It has the generic sweet and savory flavor of Chinese meat dishes like sweet and sour pork/chicken, crispy on the outside while fresh from the wok like General Tsoās chicken, but your palate is permeated with the flavor of green chili.
Let get into the detail right now.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients A (marinate the chicken)
500g chicken thigh meat
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp light soy sauce
1 tsp minced ginger
1 tsp minced garlic
1 tbsp cornstarch
1 tbsp vegetable oil
Ingredients B (coat the chicken)
1/2 egg white
1 tbsp cornstarch
1 tbsp all-purpose flour
Ingredients C (vegetables)
2 tsp minced garlic
2 tsp minced ginger
1 tbsp thinly sliced scallion (white section)
1 medium-size onion (sliced)
2 green chilies, cut on the bias, into 1-inch sections
2 small bell peppers, cut into bite-size pieces
Ingredients D (seasoning)
2 tbsp chili sauce
2 tbsp tomato ketchup
2 tsp vinegar
1 tsp Kashmiri chili powder
Ingredients E (others)
Cornstarch slurry (made with 1 tsp cornstarch and 2 tbsp cold water)
Vegetables to deep-fry and stir fry
Green section of the scallion to garnish.
Method:
– Mix ingredients A well in a mixing bowl.
– Keep it in the refrigerator to marinate for one hour.
– Add half an egg white to the chicken and mix well.
– Next, add the cornstarch and all-purpose flour to the chicken and combine.
– Heat some vegetable oil in a pan/wok to medium heat, about 150Ā°C/300Ā°F.
– Place the chicken meat into the hot oil one by one. Stir occasionally.
– When the color changes, increase the temperature to 180Ā°C/355Ā°F and deep-fry until golden.
– Remove and drain on a paper towel.
– Heat two tablespoons of vegetable oil in the wok.
– Saute the ginger, garlic, and white section of the scallion until aromatic.
– Once they turn aromatic, add the onion, green chili sections and continue stir-frying for half a minute.
– Next, include the bell peppers, and add one or two tablespoons of water if it is too dry.
– Finally, add the chili sauce, tomato ketchup, vinegar, and chili powder.
– Add the cornstarch slurry to the wok to thicken the sauce.
– Return the deep-fried chicken to the wok, turn off the heat and coat the chicken with the thick sauce.
– Transfer to the serving plate.
– Sprinkle with the green section of the scallion to garnish before serving.
#ChiliChicken #IndoChinese
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