chilies – 2 or to taste, split lenght wise
– 1 medium quartered and layers removed
bell peppers – 1 cup
starch slurry – ½ cup water mixed with 1 tsp of cornstarch
Sauce – 2 tbsp
– ½ tbsp
sauce – 1 tbsp
– ¾ tsp
– to taste
pepper – ½ tsp
– ½ tsp
seeds – as needed, for garnishFor preparing the chicken brine, combine sugar, salt, vinegar and water in a bowl. Mix well.
chicken brine is ready. Add bite-sized pieces of chicken and give it a stir. Refrigerate the chicken for 1.5 hours.
the chicken and discard the brine.
make the batter for the chicken, add fresh water, ginger-garlic paste, black pepper and baking soda to the drained chicken. Give it a quick stir.
cornstarch and plain flour and mix well. The thick batter should coat the chicken well.
oil in a skillet to deep-fry the chicken. Drop in the chicken pieces with a fork and fry on medium-high heat for 3-4 minutes till they are light golden. The chicken would be half done.
the chicken rest for 20 minutes. I have kept the batches separated so that the next step would be easier.
the first batch of chicken for the second time on medium high heat for 3-4 minutes till crispy and golden brown. This gives the other batches the time to rest and cool down. Move on to the second one and so on.
making the sauce, heat oil in a skillet or wok on a very high flame. Add spring onion whites and stir-fry for a few seconds.
minced ginger and garlic. Sauté for a few seconds till fragrant.
mixed bell peppers, green chilies split lengthwise and onion cut in layers. Stir-fry for a minute.
in the cornstarch slurry and bring it to a boil.
with salt, black pepper, sugar and, MSG to balance the taste.
vinegar and soy sauce. Toss well.
teriyaki sauce and mix. Let the sauce thicken. Turn off the flame and let the sauce stand for 3-4 minutes
the fried chicken and spring onion greens and give it a quick toss.
chicken is ready. Garnish with some more spring onion greens and sesame seeds. Serve immediately. Enjoy!
green chili sauce. Add in capsicum, chillies and saute for another couple of mins. I still have quite a lot of them, so i am just telling you the recipes which i am gonna try with it as a teaser for you
Add spinach (palak) puree into it, fry for a while, add chilli sauce saute well,. Heat a pan by adding little oil in it, when it is hot add chopped green chilies, ginger, garlic fry until you get a fresh aroma, then add sliced onion, fry until it turns to golden brown
So here am back with yet another chickenchilirecipe after my Chickenchilli gravy recipe. Chickenchillidryrecipe is an addictive, crispy, crunchy, succulent and moist chickenrecipe which i often make at home