Chilli Chicken- Restaurant Style Chilli Chicken Recipe- Indo-Chinese Chilli Chicken Recipe, is a mouth-watering very popular chicken starter or appetizer from the Indo- Chinese cuisine. The recipe with step by step cooking pictures follows.
Chilli Chicken is a popular Indo- Chinese dish with chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used for this particular recipe, but some people also use boneless chicken too.
Indo- Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. Today, Chinese food is an integral part of the indian culinary scene. As of 2007, Chinese cuisine ranks India’s most favorite cuisine after local food. It is the most favoured option when young people go out to eat and the second favorite when families dine out.
Chilli chicken consists of marinated chicken pieces, then deep- fried in oil and that are stir fried with onion, garlic, ginger and with some chinese sauces. This is a great chilli chicken recipe, that taste absolutely delicious and for those who love restaurant style taste.
How to Make Chilli Chicken- Restaurant Style Chilli Chicken Recipe- Indo-Chinese Chilli Chicken Recipe
Wash well the boneless chicken pieces, cut into medium cubed pieces. Break the egg and add along with chicken pieces, eggs are very necessary to add during marination, it helps to kepp chicken tender and moist. Add cornflour, all purpose flour, red chilly powder, 1 tsp soya sauce and salt, mix it thoroughly. Keep it aside for 20 minutes.
Heat a deep bottom sauce pan with oil. Deep fry the chicken pieces.
Allow it to fry for another 2- 3 minutes on medium low flame. Wait the chicken has to turn golden brown color. Do not over cook chicken pieces. Drain out the chicken pieces to a kitchen towel for few minutes and transfer to a plate, keep it aside.
Heat 1 tbsp oil in a wide pan, add chopped garlic and ginger. Saute it for a minute.
Add chopped onion and sliced chillies, fry until they turn slightly tender. Onions crunchiness should remain.
Add red chilly paste and combine well.
Add soya sauce, red chilly sauce and keep mixing to blend the sauces. Now add in the chicken stock and allow to boil and gravy turn thick.
Once gravy turn little thicker, add the fried chicken pieces, vinegar, salt and combine well. Check salt before adding.
Pour 2 tsp diluted cornflour and spring onions. Cook for 1 more minute and now its ready to serve. Serve along with Fried rice.
Enjoy!! Happy Cooking.