Monday, 27 September 2021

* Poke the chicken wings using a sharp knife or fork. This will ensure the marinade and sauce seeps into the chicken.
*Add salt and pepper powder into the chicken wings and combine well. Keep them aside.
*Into a plate add all purpose flour / maida and cornstarch and mix them together.
*Coat the marinated chicken wings into the the flour mixture , dust of the excess .
*Heat oil in a deep frying pan and fry then till chicken wings are cooked.
*Transfer it into a paper towel.

SAUCE
*Mix soy sauce, red chilly sauce , crushed garlic and sugar in a sauce pan. Heat it until sugar dissolves completely.
* Add the fried chicken into it and coat them well. Serve immediately.

LEVEL : EASY
SERVES : 4
PREP TIME : 20 MIN
COOKING TIME : 30 MIN

CHILLI CHICKEN RESTAURANT STYLE

September 05, 2021 Saffron Flavours No comments

Restaurant style Chilli Chicken is one of the most liked Indo- Chinese starter recipe. Make it as a starter or with gravy , it tastes delicious. Let's make Restaurant style Chilli Chicken at home . Follow the recipe to make them perfectly.

Prep time : 20 minutes (approx)
cooking time : 20 minutes (approx)
serves - 4- 5 people

INGREDIENTS

FOR FRYING CHICKEN

*Boneless chicken (Breast)- 500 grams
* Salt - to taste
*Egg white - 1
*Vinegar - 1 teaspoon
*Soy sauce - 1 teaspoon
Cornstarch- 3 tablespoon
Oil for frying

FOR GREEN CHILLY PASTE

Green chillies- 8 to 10 nos
Water - 50 ML

FOR SAUCE

Oil - 2 tablespoon
Garlic chopped-1/4 th cup
Ginger chopped- 1/4 th cup
Onion - 1 cup
Green chilly paste - 2 tablespoon
Vinegar - 1 teaspoon
Soy sauce- 1 teaspoon
Spring onion bulb - 1/4th cup
Spring onion green - 1 cup
Capsicum-1 medium julienned
Onion - 1 medium petals
Chicken stock- 200 ML
Cornstarch- 100 ML

METHOD

For frying Chicken, clean the boneless chicken ,pat them dry and cut them to 1 cm long strips or cubes.
Add salt to taste , white of one egg ,vinegar and soy sauce and mix well. Add Cornstarch and mix well till the chicken is evenly coated with the marinade. Make sure the marinade is thin and light. Don't make them thick.
Set Oil in wok for frying. Fry the marinated chicken until they are tender and light golden in color. Remove the fried chicken into a absorbent paper . Keep them aside.

FOR GREEN CHILLY PASTE

Add Green chillies into a blending jar and grind into a fine paste using water.
SAUCE
Heat oil in a wok on high flame . Add oil , once oil is heated add the chopped garlic , ginger and saute for 2 minutes. Add the chopped onion green chilly paste and saute till the raw is smell is gone.
Add the Vinegar, soy sauce ,Spring onion bulb and leaves , saute for 2 minutes.
Add julienned Capsicum , onion petals cook for 2 minutes.
Add the fried chicken and combine well. Add 200ml of chicken stock or boiling water , 100 ML of Cornstarch slurry and combine well. Cook for 2 minutes and serve hot .Garnish with Spring onion leaves.

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PAZHAM PORI / BANANA FRITTERS

CHICKEN HOT WINGS

CHILLI CHICKEN RESTAURANT STYLE

MUTTON PEPPER FRY