Dry Chilli Chicken

2

Chilli Chicken is the most popular amongst all Indo-Chinese recipes. I have already shared the recipe of the same before. Today I’ll be sharing the recipe of Dry Chilli Chicken. You can serve this as a entrée or as a snack. Here goes the recipe…

Ingredients for marination:

  • Chicken – 600 gms (Cut into small pieces)
  • Garlic Paste – 1 Tbsp
  • Ginger Paste – 1 tsp
  • Onion Paste – 2 Tbsp
  • Soy Sauce – 2-3 tsp
  • Vinegar – 2 tsp
  • Black Pepper Powder – 1 tsp
  • Corn flour – To coat the chicken pieces

Other ingredients:

  • Garlic – 2 Tbsp (Chopped)
  • Ginger – 1 tsp (Chopped)
  • Onion – 2 (Big – cut into 1 inch cube)
  • Capsicum – 1 (Big – Cut into 1 inch cube)
  • Spring Onion – ¼ cup (Chopped)
  • Garlic Leaf – Few (Optional)
  • Tomato – 1 (Cubed – Optional)
  • Green Chilli – 6-8 (Chopped)
  • Soy Sauce – 2 tsp
  • Chilli Sauce – 1-2 tsp or according to taste
  • Cornflour – 2-3 tsp
  • Oil – For frying + 1 Tbsp
  • Sugar – ½ tsp
  • Salt – To tasteSteps:
  1. Clean the chicken pieces and drain excess water.
  2. Now in a bowl marinate the chicken with all the ingredients mentioned under for marination, except cornflour. Leave for 1 hour.
  3. After 1 hour add cornflour in the chicken and some salt. Add 1-2 spoon at a time and mix well. The corflour should coat the chicken pieces from all sides.
  4. Heat oil in a kadai or wok. Now fry the chicken pieces and keep them aside. Fried chicken pieces should be crisp and brown in colour. Keep the heat on medium low.
  5. Pour the excess oil in another pot and just keep 1-2 Tbsp of oil in kadai.
  6. Put in chopped garlic and chopped ginger. Fry until garlic turn into light brown colour.
  7. Add cubed onions, cubed capsicum, spring onion and chopped green chilli. Sauté over a high flame for 1 to 2 minutes.
  8. Add the soya sauce, chilli sauce and sugar.
  9. Add chopped tomato and chopped garlic leaf. Do not use the pulp of the tomato. Mix and stir on high flame for couple of minutes.
  10. Now add fried chicken pieces and mix in for one more time.
  11. Adjust salt. Dissolve 1 Tbsp of corn flour in some water. Pour in cornflour water mixture in the wok. Stir and mix well till all mixed together and become dry.
  12. Garnish with chopped spring onion and serve hot as a starter.

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