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. Mainly boneless chicken is used in this dish. There is a lot of variation in the sauce and seasonings. Usually, two varieties of Chili Chicken are found in restaurant menus in India, which are Chili Chicken Dry and Chili Chicken Gravy. As the name suggests, the dry variant is a starter dish and its gravy variant is the main course. Today we are going to make chili chicken dry which is as easy to make as it is delicious. So let’s start.
Cooking Steps:
For chili chicken recipe, I highly recommend a nice chili paste. It is a home-made chili paste which is super easy to make. Cut some dry red chilies to remove seeds. Soak these chilies in water for overnight. Blend them into a thin paste, Fry this paste in vegetable oil at medium flame until it’s water evaporates. That is it. Keep it in an airtight glass container in the refrigerator. It can be used until 3 months. For chili chicken, we need half a kilogram of boneless chicken. These are pieces of boneless leg pieces. These are some leftover bones and residual of chicken. Pour some water and pressure cook at low heat until 10 whistles. We have got our home-made chicken stock too. Separate stock from bones and keep aside for later use. Whisk an egg. We need one-third of this. Let’s marinate chicken with some salt, Half a teaspoon of chicken broth powder, One teaspoon of custard powder, half a teaspoon of chili paste, One and a half tablespoons of corn starch, Mix well. Add 2 tablespoons of the egg mix. Mix again. Fry these marinated chicken pieces in vegetable oil. Don’t fry at very high heat. Fry at medium to cook chicken from inside. Chicken is fried, now take these out on a plate. Cut a little portion of bell pepper into dice, Cut a medium-sized onion into four pieces and separate its layers. Slice 2 spring onions, Finely chop 4 big-sized garlic cloves, Let’s prepare chili garlic sauce with vegetables, add 2 tablespoons of vegetable oil or sesame oil in a hot wok, add chopped garlic when oil is hot, fry until golden color, add spring onions and fry for a minute, Add bell peppers and onion, Stir and cook at high flame to give a crisp and crunch on vegetable’s skin. The vegetable is done, now reduce the flame to the lowest to add more ingredients, Add 2 tablespoons of tomato ketchup. Never use tomato sauce if you don’t want to compromise with taste. Add a teaspoon of chili paste or add as per your taste. Add a teaspoon of soy sauce, mix well and cook at medium heat for 2 minutes, add 2 ladles of chicken stock which we have cooked, Cook at the high flame to reduce it in half, Now season this sauce with half a teaspoon of chicken broth powder, one-fourth teaspoon of white pepper powder or black pepper powder if not available. some salt as per taste. Keep in mind we have added soy sauce which salty as well. Mix well. Add fried chicken pieces, mix well and toss with sauce at a high flame, Add a teaspoon of white vinegar. Mix well and give a final toss. Chili chicken is ready to serve. Garnish it with few rings of spring onions.
Follow my facebook page-
Follow me at Instagram
#chilichickenrecipe #chilichickendry #chilichickeninhindi