Restaurant Style Chilli Chicken

Name: Restaurant Style Chilli Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 gms Bite-Size Chicken Pieces (boneless OR 450 gms if using skinless,bone-in chicken, which I prefer); 1 Red Onion, cut into squares; 1 Green Bell Pepper/Capsicum, cut into 2 inch thin slices; 3 Tbsp Green Chillies, Sliced (or to taste); 1 Tbsp Garlic, minced; 3 Tbsp (and for deep frying) Oil (sunflower/ neutral oils); 1 Tbsp Light Soy Sauce (more if needed); 4 Tbsp Tomato ketchup; 3 Tbsp Red chilli sauce; 1 Tbsp Vinegar; 1/4-1/2 tsp Black Pepper Powder; 1/4 tsp Chilli Powder; 1/4 tsp Pepper Powder; 1/4 tsp Turmeric Powder; 1 tsp Ginger-Garlic Paste; 1 tsp Lime Juice; 2 Tbsp Plain flour; 2 Tbsp Cornflour / Cornstarch; 1/4 tsp Chilli powder; 1/4 tsp Pepper powder; 1/2 tsp Salt; 1 Tbsp Garlic, minced; 1 Egg; 1 tsp Light soy sauce; 1 tsp Dried Red Chilli Paste ( see notes )

Shana Shameer 2 October, 2019

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Restaurant Style Chilli Chicken

Truly scrumptious Indo-Chinese Restuarant style Chilli Chicken. The only recipe you will need to make it perfectly at home.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Bite-Size Chicken Pieces (boneless OR 450 gms if using skinless,bone-in chicken, which I prefer)		350 gms
Red Onion, cut into squares		1
Green Bell Pepper/Capsicum, cut into 2 inch thin slices		1
Green Chillies, Sliced (or to taste)		3 Tbsp
Garlic, minced		1 Tbsp
Oil (sunflower/ neutral oils)		3 Tbsp (and for deep frying)
Light Soy Sauce (more if needed)		1 Tbsp
Tomato ketchup		4 Tbsp
Red chilli sauce		3 Tbsp
Vinegar		1 Tbsp
Black Pepper Powder		1/4-1/2 tsp

Marination:

Chilli Powder		1/4 tsp
Pepper Powder		1/4 tsp
Turmeric Powder		1/4 tsp
Ginger-Garlic Paste		1 tsp
Lime Juice		1 tsp

Batter:

Plain flour		2 Tbsp
Cornflour / Cornstarch		2 Tbsp
Chilli powder		1/4 tsp
Pepper powder		1/4 tsp
Salt		1/2 tsp
Garlic, minced		1 Tbsp
Egg		1
Light soy sauce		1 tsp
Dried Red Chilli Paste ( see notes )		1 tsp

Method:

Cut the chicken into bite-size pieces and drain well.
Add all ingredients under ‘Marination’ and rub well into the chicken and marinate for 15 minutes.
Meanwhile, prepare the batter: Add all the ingredients, listed under ‘Batter’ and whisk till lump-free. Do not add water. Add the soy sauce and chilli paste last, and whisk again.
Add the marinated chicken to the batter and toss well to coat. Set aside again for 15 minutes.
Meanwhile, chop the onion into square pieces, capsicum( bell pepper) into think strips and slice the green chilli as desired.
Heat oil for deep frying the battered chicken. Â As the oil comes up to heat, add one piece at a time, till all pieces are added.
At first, do not move the pieces, to prevent breaking the coating. After about 30 seconds, you can gently turn the pieces to detach any pieces that have stuck together.
Fry for 2-3 minutes till golden. Overcooking will make the chicken hard.
Remove from the oil and set aside the fried chicken morsels.
Heat 3 Tbsp of the oil used for deep frying into a nonstick pan.
As it heats up, add the minced garlic ( don’t step away ). As soon as the garlic becomes lightly golden, add the green chillies, followed by onion and capsicum.
Stir for 30 seconds and switch off the heat.
Now add the sauces ( Soy sauce, Tomato ketchup and Red chilli Sauce ) Add 3 Tbsp of the tomato ketchup first, opting to add the 4th Tbsp later.)
Add vinegar and black pepper to taste.
If you like it darker add a little more soy sauce (taste first, as soy sauce, is salty).
Add the fired chicken morsels and toss through, till coated well with the sauces, on medium heat for 2 more minutes.
No need to add water here. The chilli chicken is super moist and chicken is extremely tender.
Serve with fried rice, bhature, paratha etc…