Truly scrumptious Indo-Chinese Restaurant style Chilli Chicken. The only recipe you will need to make it perfectly at home.
Restaurant Style Chilli Chicken
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:10min ♦Yield:4Servings.
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Restaurant Style Chilli Chicken
Description
This restaurant-style chilli chicken is a vibrant mix of crispy, dark-coated chicken pieces, with bright green bell peppers, white onions, and a garnish of green spring onions.
Indochinese Chili Chicken is celebrated for its irresistible contrast between the batter-coated, fried, and tender chicken, all enveloped in a deeply aromatic, piquant, and savory sauce.
Ingredients:
Marination
Batter:
Instructions
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Cut the chicken into bite-sized pieces and drain well.
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Add all ingredients under 'Marination' and rub well into the chicken, and marinate for 15 minutes.
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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.
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Add the marinated chicken to the batter and toss well to coat. Set aside again for 15 minutes.
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Meanwhile, chop the onion into square pieces, capsicum( bell pepper) into thin strips and slice the green chilli as desired.
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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.
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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.
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Fry for 2-3 minutes till golden. Overcooking will make the chicken hard.
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Remove from the oil and set aside the fried chicken morsels.
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Heat 3 Tbsp of the oil used for deep frying in a nonstick pan.
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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 the onion and capsicum.
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Stir for 30 seconds and switch off the heat.
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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.)
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Add vinegar and black pepper to taste.
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If you like it darker, add a little more soy sauce (taste first, as soy sauce is salty).
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Add the fired chicken morsels and toss through, till coated well with the sauces, on medium heat for 2 more minutes.
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No need to add water here. The chilli chicken is super moist, and the chicken is extremely tender.
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Serve with fried rice, bhature, paratha etc...
Note
- How to make Ginger Garlic Paste:
- How to make Dried Red Chilli Paste
- You may also like, Dragon Chicken, Chicken Manchurian- Red, Chicken Manchurian- Pepper, Gobi Manchurian(cauliflower)
- Key Ingredients: Chicken, Ginger, Garlic, Onion, Capsicum, Sauces, Spices, Oil
