04/05/2020
Chilly chicken is an Indo-Chinese delicacy, crispy fried chicken in sweet, spicy & slightly sour sauce and tossed with onions and bell peppers.
Chicken Breast - 500gm
Cleaned, washed and cut in to cubes.
Ginger garlic paste - 20gm
Black pepper powder -15gm
Dark Soya sauce - 2tsp
Corn flour - 30gm
Maida-20gm
Egg-1
Salt to taste
Water- if needed
In a bowl mix all ingredients together and marinate the chicken for 10 minutes, in a Kadai heat oil and deep fry the chicken till golden colour (75% cooking) keep aside.
For the sauce:
Oil - 50ml
Onion cut into cubes -1
Capsicums - 1 ea
Ginger chopped - 20gm
Garlic chopped -20gm
Green chilies 3
Black pepper powder -15gm
Salt to taste
Sugar -pinch
Dark Soya sauce - 2tsp
Garlic Chilly sauce- 1tsp
Vinegar - 1tsp
Spring onions -1string
Celery chopped -few (optional)
Adjust the Chilly content to your taste buds.
In wide wok heat oil on high flame add garlic & ginger tossed for two minutes add onions, capsicums and Chillies and sauté for 2-3 minutes till slightly soft and crunchy, add Soya sauce, chilly sauce, salt, pepper, sugar, vinegar and toss well, add the fried chicken and mix until the chicken coated well with the sauce. This is a dry version you can make semi gravy adding chicken stock and adjust the thickness by corn flour water. Garnish with spring onions and celery leaves and serve hot, an excellent combination with Noodles, fried rice or Kerala Porotta.
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