Friday, October 10, 2014

How to make Restaurant style CHILLI CHICKEN?

Best Chinese Chilli chicken
Recipe for Indo-Chinese Chilli Chicken / Chicken Manchurian / Versions of Chilli chicken

Boneless Chicken : 10oz / approximately 300gm / 1 1/2 chicken breast
Oil to deep fry
For the batter : 
Tomato sauce : 1tsp
Soy sauce : 1/2tsp
Chilly sauce : 1/2tsp
Salt : 1tsp
Ginger garlic paste : 1/2tsp(12inch ginger and 3garlic)
Maida / All purpose Flour : 1/2cup
Corn starch : 1/2cup
Egg : 1
Vinegar / Lemon juice : 1tsp
 Red Food color (optional)

For the sauce :

Onion : 1, diced(You can add 2 to increase the quantity of chilli chicken)
Garlic : 4cloves, chopped
Green chilies : 2, chopped
Ginger : 1/2 inch, chopped
Capsicum : 1, Sliced lengthwise
Soya sauce : 1tbsp
Red Chili sauce :1/2tbsp
Tomato Sauce : 11/2tbsp
Sugar : 1tsp

How to make Restaurant style chilly chicken
Method :

1. In a wide bowl, combine everything given under 'For the batter'  along with few drops of water to make a thick paste. Now add the chicken pieces into it and mix well. Cover tightly with a lid and marinate in refrigerator for 2(min) to 6(max)hours.

2. Add oil to a frying pan / kadai and deep fry the chicken pieces till done. Transfer them to a paper towel and keep aside.

3. In another wok / pan / kadai, add 2tbsp oil (I used the oil in which I fried the  chicken). Add garlic, green chilies and ginger and saute well. Now add  onions and sauté till it turns to translucent.

4. Now add in capsicum and saute them for 2min. Note that capsicum should remain crispy.

5. Add soy sauce+ chili sauce+ tomato sauce+ sugar and saute it for few seconds.

6. To this add 1/2Cup of water and let it boil for 10mins. Now add the fried and cooled chicken and combine well).

7. Cover with a tight lid and cook for 2min and turn off the flame.

8. Garnish with chopped Spring onion / peppers and serve hot .

Note : if you want a thicker gravy add 1tsp of cornflour to 1/4 cup water and add after 7th step.

Similar Reicipes :

No comments:

Post a Comment