Of course Indian Chinese isn’t quite the authentic Chinese food that you would probably be vying for but then what can you expect from gravies, noodles and snacks that are utterly garlickyfied or chillified (I realise I just made up those words!). Then again it’s delicious and for me that’s what matters as does for Indians that are crazy about this cuisine. Most friends I know have a favourite street stall to visit for their chicken chili recipe chinese style Indian Chinese fix. From hakka noodles, fried rice, chicken chow mein and chop suey. And the list goes on. As much as a street food fave, chilli chicken is also served across restaurants in India. You’ll find all of the above that I have mentioned in most places and for a late night snack there could be no better meal.
Dry chilli chicken, easily the most popular Indian-Chinese chicken recipe for the meat lovers. It’s spicy (it’s called chilli chicken after all), it’s got a crunch from the flour coating over the chicken and the capsicum, and it’s really quite delicious. When TH asks what’s the one thing I’d say he’s missing being a vegetarian, my answer is usually a very confident “chilli chicken for sure”. quintessential chinese recipe, chilli chicken is one of the most popular Indo-Chinese style chicken appetizer or starter. This delicious chicken recipe is very popular in Chinese restaurants but with this easy recipe you can make it at the comfort of your home - according to your own taste. If you have never had this dish before then definitely try it out. If you enjoy takeout dishes like Sweet and Sour pork, Crispy Beef, Sweet and Sour Chicken (Hong Kong Style), Chinese Lemon Chicken or Mongolian beef then you will probably enjoy this dish as well. It uses the Chinese takeout technique of 'deep-frying and tossing it in a thick sauce to coat it' that most of us are very familiar with but uses a dark spicy chilli sauce instead of the usual sweeter sauces. INGREDIENTS 250 grams of boneless chicken pieces cubed For batter: 1/2 cup of plain flour maida 1/4 cup of cornflour or cornstarch 1 tsp of ginger garlic paste 1/4 tsp of Kashmiri chilli powder 1 tsp of soya sauce 1/2 tsp of black pepper powder For stir-frying: 1 tbsp of oil 1 cup of cubed onions 1/2 cup of cubed capsicum bell pepper 2-3 green chillies slit 1 tsp of crushed garlic 1 tsp of grated ginger 1 tsp of tomato ketchup 1 tsp of vinegar or lime juice 2 tbsp of minced spring onions or coriander leaves for garnish To make this delicious recipe, begin with washing the chicken in some lukewarm water and rinse it again in cold water. Then take a large bowl and combine chicken, eggs, ginger-garlic paste and cornflour in it. Mix all the ingredients properly. You can also drizzle a little water to the batter to coat the chicken pieces evenly. Once done, refrigerate the chicken for 1-2 hours. After 1-2 hours, take out the marinade. Next, heat oil in a deep pan over a high flame. Carefully place the chicken pieces in the oil until cooked through. Remove and drain excess oil on absorbent paper. Meanwhile, heat 1 or 2 tbsps of oil in a separate pan over medium chicken pulao biryani recipe flame. Once the oil is sufficiently hot, add the onions and fry for 2-3 minutes till they turn translucent. Then add the capsicum and green chillies and mix well again. You can also add some dry roasted green chillies to accentuate the taste. Moreover, If you prefer the dish extra spicy, you can also add some vinegar-soaked green chillies to this recipe, as it adds to the taste and flavour. (optional) In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with ¼ cup water and set aside. In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum. Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately. Instead of green chillies, you can add green chilli sauceThe vinegar or lemon juice is optional but I usually add some for the tang it givesYou can use capsicum in any colourYou can also follow the same recipe with small pieces of chicken with boneThe batter ingredients are very customisable. Serve with fried rice, chowmein, or steamed rice. Loved this recipe! I did not deep fry the chicken pieces (trying to be healthy), i just pan fried them along with the marinade. It tasted really good! Thank you Maria. I’ve made so many dishes from your blog… some of my other favourites are beef cutlet, beef korma, beef kallu shappu style, pepper chicken, chicken dry roast (easter special one), chicken stew and many more.
0 Comments
Leave a Reply. |
Boost your w3 visibility. Drive Sales using the power of Article Marketing. Rank higher with our lifelong SEO friendly Do-Follow links.
hot Bengali BoudisOur ArchivesOur BlogsImportance of Master Dynamic Backlink
Health benefits of Banana On speaking and English language education Writing Skills in English Center of Excellence Roles and Responsibility According to Numerology Signs of Diabetes Keto Diet Review Easy ways to keep your Skin Hydrated this Summer Vitamin K Is the Ingredients Said to Fade Dark Circles – Does it Work? Cashew is Healthy for individuals with Diabetes, Hypertension What is Moringa? Rules behind use of Articles in English Grammar with Examples Natural Hair Care Tips for Housewives Lead a Healthy Life Forever with Our Horoscope Health Problem Solutions Lingerie for Women |