Chilli Chicken Recipe (Restaurant Style) I சில்லி சிக்கன்

Description

No introduction needed for this item, just gather the 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

Ingredients-1
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
2 tsp Vinegar
1 tsp Green chillies (finely minced) (optional) (look in additional notes)
3 cup Oil (for deep frying)
Ingredients-2
3 nos Onion
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)
½ tsp Sugar
1 tsp Salt (or as per taste)
1 pinch Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder instead)
2 tbsp Oil
1 tsp Cornstarch (for mixing in water)
¼ cup Water
1 stks Green onions for garnishing
1 no Green chili for decoration

Instructions

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???

 

 

 

Notes

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.

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33 comments to Chilli Chicken Recipe (Restaurant Style) I சில்லி சிக்கன்

  • I am going to try to make this recipe today .
    I will tell tomorrow about it .

  • Sanjib Sharma

    I tried it ……. Thank s for the beautiful recipe
    Bt I had put the ginger garlic paste a bit more …..its OK
    First time ……. Second try will b OK…..
    I want to ask can I put tomato puree instead of kectchup
    For gravy

  • Tried this for lunch and was superb.Thank you for sharing this.

  • bertilaa reshmi

    wow!!! this is just awesome dude!!! i just luv it… i’m 17 and i am first one to make chilli chicken in my home :) it has come out really well….congrats…

  • Dee

    Great recipe, I do have a comment/suggestion though, why do people continue to use MSG in their foods? I obviously kept that part out, why would anyone intentionally add this cr@p to their food is beyond me after everything we know it makes me cringe when I see people add “ajinomoto” to Asian dishes! Other than that, great recipe.

  • AKS SHARMA

    THANK YOU VERY MUCH FOR THIS RECIPE AND THE WAY OF PUBLISHING IT ON THE WEBSITE WITH ILLUSTRATIONS.IT REALLY MADE THE PREPARATION EASY AND ACCURATE.THE TASTE OF THE RECIPE WAS REALLY LIKE RESTUARANT.EVERYONE LIKED IT.

  • Siddharth Singh

    Folks… we have a winner here!
    I stumbled upon this last minute and on todays new year eve this is hit with my guests.
    Wish you all a very happy new year 2014.
    - Sid

  • [...] Chilli Chicken (Restaurant Style) | Spiceindiaonline Dry Indian Chilli Chicken ~ Indo Chinese Recipe Series Restaurant Style Spicy Chilli Chicken | CURRY WORLD Chilli Chicken | Marias Menu [...]

  • Vinod

    Awesomooooooo. You made me famous. Awesome way of presenting how to cook which really helped. Mine was a huge success :-) Thank you so much look forward for new recipes :-)

  • kakumar80

    Looks very tasty..i will like to make it…is there any substitute for corn flour???
    Karan Kumar

  • Pritika

    Came out really nyc….true restaurant style. ..thanks

  • fatima

    very nice recipe! I just finished cooking and it looks just like the picture above. Also, it is crucial we use all the ingredients listed above. I followed everything listed above even to the minute measurement so make sure you follow all the instructions properly. Also, I like how all the pictures explain step by step. I made sure my cooking looks like the diagram. Thank you so much mullai!

  • Neha Jaluthria

    I m making it first time in my sasural thnx 4 the recipe

  • fathima

    I TRIED THIS AND IT WAS REALLY AMAZING
    THANKS TO THIS WEBSITE :D

  • Pradheepa

    Hi mullai,

    I made this recipe today. My husband loved it. I think a little bit of sweetness was there. 1/4 tsp of sugar would be correct for us. I think it is based on taste for different people. Otherwise the dish was perfect. Thanks for the recipe.

  • Shikha

    Awesome recipe

  • Lucifer

    verry nice recipe….just loved it

  • sonia

    RECIPE IS GUD THOUGH N LOOKS TEMPTING, BUT INGREDIENTS MENTION CHILLIE SAUCE, NO WHERE IN THE METHOD IT SAYS WHEN TO ADD,

  • Sania

    I absolutely LOVE this recipe!!! It came out just perfect! Thank you so much Mullai!!!

    By the way, as I was frying the chicken pieces, my brother and sister kept coming by to eat. I had to pull out more chicken, because they pretty much ate more then half of it while I was still in the process of frying. They even gave it a name, they call it Chicken Pakora. I have made the “Chicken Pakora” several times now following this recipe and they love it. :) Thank you once again Mullai.

  • asiya

    mam what is corn starch and where can i get dis

  • Theresy

    Hi, I tried your chilli chicken recipie very yummy. all the receipies are very good. My husband enjoying. I need more recipies.

    Thank you.

  • honeytha

    hai mullai,
    first time i tried ur restaurant style chichen,it taste awesome.I feel very happy, every one in my family said that it taste like real restaurant chilli chicken.I thank u 4 ur wonderful recipe,ur step by step method is vry useful 2 understand for us.soon i am gng to try ur other recipes…

  • masseha

    excellent preparation mullai !

  • ragh_2009

    superb …………dish…….. tell me how to do mutton biryani and fish curry

  • Mrs.Mathan

    Madam,I learnt cooking from ur website only.
    Plz tell me if i should marinate and keep for a while before frying???if so,how long must keep?

  • Jessy

    yummmy to see the receipe. soon i will try it. thanks alot madam.

  • geetha ramesh

    Awesome, super presentation, can u give me the receipe for garlic chicken otherwise both will be same with slight variations, i am looking for the reply and for the receipe

  • Sadhanaraveen

    Wow Mullai this looks really tempting!!!

  • Mrs Dhinesh

    Hi Mullai ,

    This is one of the best presentation and it increased my appetite .I wanna try this rite away ………Keep up ur good work !!!

  • hiru

    hai mullai…one quick Q…

    which measuring cup and spoon do u use?…the one wid american standard or something else?…i wud b more than happy if u cud get me/us a pic of ur measuring set or suggest us the best one…i tried 2 search n get info regardin it, but i wasnt dat successful…please write me bak…

    thank u…

  • Nithya

    Wow Mullai…Excellent Presentation and the dish….Kalakitinga….!!!

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