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.
- 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.
