Indo-Chinese Style Chilli Chicken


March 17, 2015

Irresistably Yumm….CHILLI CHICKEN!
For the marination
Marinate about 2 pounds of diced boneless chicken breasts in 2 tbsp soy sauce, 1 tbsp vinegar, salt to taste, 1/2 tsp red chili powder and 1 tsp green chili sauce for about 20 minutes.
Add 1 beaten egg and about 2 tbsp of cornstarch and mix to combine.

Cooking the chicken
Now flash fry chicken in smoking hot oil for not more than 2-3 minutes. Drain on paper towel.

For preparing the brown sauce
Stir fry 2 tsp minced garlic and 1 inch thickly sliced julienned ginger along with 1 small diced onion, 1 small diced capsicum and 5-6 slit green chillies.
Add half a cup of water and about 2 tsp soy sauce, 1 tsp vinegar and 1/2 tsp chili sauce. Bring to boil.
Now add about 2-3 tsp of cornstarch (dissolved in 1/4 cup water). Also add salt to taste and 1/2 a tsp of sugar. Cook till the brown sauce thickens slightly and becomes glossy…..about 2-3 minutes.

Putting it together
Next, add fried chicken and simmer for another 2-3 minutes to meld flavors and heat through. Garnish with chopped spring onions and serve immediately with fried rice/scallion rice/white rice….Enjoy!
PS: If you like you an add a couple of pinches of Ajinamoto to your dish, if you like!

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