Chili Chicken .... a foolproof recipe!

How to make restaurant style chilli chicken at home? Here’s my chili chicken foolproof recipe.

The most popular Indian Chinese style chicken recipe is a hit with kids and grownups alike. You don’t have to go to a fancy restaurant to enjoy it when you can very well make it at home.

This is such a simple recipe to cook that; one would actually enjoy putting it together. The chilli part of the recipe is totally to ones taste as is the sauce. You could have it dry or gravy style depending on when you plan to serve it.

It’s a winner of a recipe that has to be tried…believe me!

Click the link below for the video recipe:

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Chili Chicken                          Serves 3 to 4

Ingredients:

Chicken breast pieces (cut into bite sized pieces) – 2

Bell peppers and capsicum (cut into triangles) – ½ cup

Onion (cut into chunky pieces) – 1 medium

Spring onions (chopped finely) – 3 to 4

Green chilies (chopped) – as per taste

Celery stalk (chopped) – 1 tblsp

Garlic (grated) – 1 tsp

Oil – for deep frying

Corn flour – 3 to 4 tblsp + 2 tsp (for slurry)

Light soy sauce – 1 tblsp (for marinade) + 2 tblsp (for the sauce)

Red chili sauce – 1 tblsp or as per taste

Vinegar – ½ tblsp

Sugar – ½ tsp

Pepper – to taste

Salt – to taste

MSG/Ajinomoto – ½ tsp (optional)

Marinate for the chicken

Light soy sauce – 1 tblsp

Garlic (grated) – 1 tsp

Synthetic vinegar – 2 tsp

Pepper – to taste

Salt – to taste

Method:

1.    Marinate the chicken pieces for an hour (with Marinate for the chicken).

2.    Add in 3 to 4 tblsp of corn flour to the chicken pieces and coat them well. Deep fry till crispy. Drain on absorbent paper and keep aside.

3.    Make slurry with 2 tsp corn flour and ½ cup of water. Keep aside.

4.    Add 2 to 3 tblsp of the oil in which the chicken was fried to a sauce pan. Add in the celery to the hot oil. Give it a mix and add garlic. Fry briefly. Add in the onions, bell peppers and green chilies.

5.    Stir fry for ½ a minute. Add in the red chili sauce, light soy sauce, salt and pepper. Mix together to coat the veggies. Now, add in the fried chicken pieces. Mix well to coat with the sauce.

6.    Add in the spring onions (reserve some for garnish), sugar and the MSG. Cook briefly till the sugar melts before adding slurry. Bring it to a boil stirring continuously.

7.    Adjust the consistency by adding more water if required. Or add more slurry to get a thicker sauce. Once the sauce thickens to desired consistency, turn off the heat. Add in a tablespoon of vinegar and mix thoroughly.

8.    Garnish with chopped green chilies and spring onion. Serve hot with rice or noodles.

© Rinki’s Kitchen