Recipe: Chilli Chicken

Ruelha

This is a dish I can make with my eyes closed….well, almost! I have been preparing this Indian version of a Chinese dish since 10 long years. I have never made a bad Chili Chicken. And I make this dish at least once in a month. Let’s begin:

  1. Marinate: Keep the chicken marinated for at least an hour. It helps to tenderize the protein fibers in the meat.
  • 225 grams boneless chicken, cut into tiny cubes
  • half an egg, beaten lightly
  • corn flour, 3 tbsp
  • all purpose flour/maida 2tbsp
  • water as needed to make a batter {consistency of cake batter or dosa batter}
  • salt, to taste

2. Deep fry the chicken, in hot oil until they turn from a white coating to a beige golden sand shade. Keep aside.

3. In a pan, saute the following items in exactly this sequence; remove from the pan and keep aside.

  • cubed squares of half an onion
  • cubed squares of one capsicum
  • diagonally cut/slit fresh chilies, 3-6 depending on your tolerance for heat/spice

4. Now add garlic followed by these sauces in the same emptied pan and cook on low heat for few seconds. {You can either purchase most of these sauces or make your own at home. I will put up a recipe for homemade chili sauce soon}

  • finely chopped garlic, 6-7 pearls
  • 3 tbsp soya sauce
  • 2 tbsp red chilli sauce
  • 1 tbsp tomato ketchup
  • 1 cup of chicken stock, if available

5. Take 1.5 tbsp cornflour and mix it well with about half a cup of water until it is fully dissolved with no lumps. Then add this mix to the sauces in the pan and cook on low heat until the gravy thickens.

6. If you want this to be a gravy dish, just add in the chicken and the sauteed vegetables and turn the heat off. You can garnish with spring onion greens too. If you want to enjoy this dish as a dry appetizer, just add the fried chicken cubes, saute it on high heat stirring continuously until the gravy reduces and coats the chicken and becomes dry. Once is dried up completely, add in the sauteed vegetables {cubed/diced capsicum and onions, slit/sliced chilies}. This recipe serves about 3 people.

Dry version

20 Comments

                2. Ullas, I have been meaning to tell you this for a while now….but something keeps coming up. ….maybe try a lesser quantity next time. 1 kg boneless chicken seems like a lot. I sincerely hope it turns out great the next time around. Happy Cooking 🙂 🙂

                  Liked by 1 person

                  Reply

                    1. Thank you Ullas for being so kind. I just feel horrible when I see wastage of any resource : money/food/energy/time….I would hate to be the cause of it. I wish you better luck next time. Have a beautifully blessed weekend 🙂

                      Liked by 1 person

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