Indo Chinese chicken preparation which needs no introduction, you probably might have seen this under menu in most the Indian restaurants. Just gather ingredients, grab your pots and pans and start cooking……….. enjoy the feast !!
Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chili chicken / Restaurant Chili Chicken / Appetizer / சிக்கன் / சில்லி சிக்கன் / Indo- Chinese
|8 nos||Chicken tenders (look for details in the additional notes)|
|4 tbsp||Maida / all purpose flour|
|2 tbsp||Corn starch / corn flour|
|1½ tsp||Salt (for mixing)|
|¾ tsp||Ginger garlic paste|
|1 pinch||Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead)|
|1 tsp||Dark soy sauce|
|1 tsp||Green chillies (finely minced) (optional) (look in additional notes)|
|3 cup||Oil (for deep frying)|
|2 no||Green capsicum / bell pepper|
|4 no||Green chillies (long)|
|1 tsp||Ginger garlic paste (for sauteing)|
|1 tbsp||Dark soy sauce ( for gravy)|
|2 tbsp||Tomato ketchup|
|2 tsp||Red chili sauce (for sauteing)|
|1 tsp||Salt (or as per taste)|
|1 pinch||Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder instead)|
|1 tsp||Cornstarch (for mixing in water)|
|1 stks||Green onions for garnishing|
|1 no||Green chili for decoration|
Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
Heat oil in a kadai and deep fry those chicken pieces in small batches.
Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.
Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.
Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.
Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.
Saute them for few minutes over high flame. Add soy sauce and mix.
Add tomato ketchup and chilli sauce to that and mix.
Add sugar, salt and ajinomotto.
Mix well over medium high flame for few minutes.
Add fried chicken pieces to this thick gravy.
Saute over medium high flame until its well coated and the gravy thickens.
This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.
Garnish with slit green chillies and green onions.
If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will look like this, now who’s ready to eat???
Ajinomotto – This taste maker is not good for health, skip it. Instead add a pinch of sugar / White pepper powder
Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.
Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional.
Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies. I like the later.
Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.
Why dark soy sauce?? This gives good colour and body to the dish.
Yield: If it makes to the table, it will feed 4 lucky adults.