Chilli Chicken Recipe | Restaurant-Style Dry Chicken Chili Recipe
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flavouroma.com
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Ingredients

  • Chicken – 400 grams
  • 1 Water – 1 cup
  • 1 Sugar – 1 tsp
  • 1 Salt – 1 tsp
  • 1 Vinegar – ½ tsp
  • 1 Plain flour / maida – ⅔ cup
  • 1 Cornstarch – ⅓ cup
  • 1 Baking soda – ⅛ tsp
  • 1 Water - ⅔ cup
  • 1 Black pepper – 1 tsp
  • 1 Ginger garlic paste – 1 tbsp
  • 1 Oil – 3 tbsp
  • 1 Spring onions whites – ¼ cup
  • 1 Spring onion greens – 2 tbsp + some for garnish
  • 1 Garlic – 1& ½ tbsp, minced
  • 1 Ginger –1/2 tbsp, minced
  • 1 Green chilies – 2 or to taste, split lenght wise
  • 1 Onion – 1 medium quartered and layers removed
  • 1 Mixed bell peppers – 1 cup
  • 1 Corn starch slurry – ½ cup water mixed with 1 tsp of cornstarch
  • 1 Soy Sauce – 2 tbsp
  • 1 Vinegar – ½ tbsp
  • 1 Teriyaki sauce – 1 tbsp
  • 1 Sugar – ¾ tsp
  • 1 Salt – to taste
  • 1 Black pepper – ½ tsp
  • 1 Ajinomoto – ½ tsp
  • 1 Sesame seeds – as needed, for garnishFor preparing the chicken brine, combine sugar, salt, vinegar and water in a bowl. Mix well.
  • 1 The chicken brine is ready. Add bite-sized pieces of chicken and give it a stir. Refrigerate the chicken for 1.5 hours.
  • 1 Drain the chicken and discard the brine.
  • 1 To 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.
  • 1 Add cornstarch and plain flour and mix well. The thick batter should coat the chicken well.
  • 1 Heat 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.
  • 1 Let the chicken rest for 20 minutes. I have kept the batches separated so that the next step would be easier.
  • 1 Fry 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.
  • 1 For 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.
  • 1 Add minced ginger and garlic. Sauté for a few seconds till fragrant.
  • 1 Add mixed bell peppers, green chilies split lengthwise and onion cut in layers. Stir-fry for a minute.
  • 1 Pour in the cornstarch slurry and bring it to a boil.
  • 1 Season with salt, black pepper, sugar and, MSG to balance the taste.
  • 1 Add vinegar and soy sauce. Toss well.
  • 1 Add teriyaki sauce and mix. Let the sauce thicken. Turn off the flame and let the sauce stand for 3-4 minutes
  • 1 Add the fried chicken and spring onion greens and give it a quick toss.
  • 1 Chilli chicken is ready. Garnish with some more spring onion greens and sesame seeds. Serve immediately. Enjoy!

Instructions

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