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…
Restaurant Style Chilli Chicken
Notes:
- 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
EAT AND TELL!!! Let us know if you tried – Restaurant Style Chilli Chicken
Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com
