I am a big fan of Indochinese food. Whenever I have boneless chicken fillet in my stock, the very first dish comes into my mind, is “Chilli Chicken”, a very well-known delicacy to every other non-vegetarian. Crispy fried chicken in a saucy gravy with crunchy vegetables is just awesome in taste. It strikes a perfect combination with fried rice and together they make a complete lunch/dinner. It is very quick to make and requires few handful ingredients. So, instead of running between restaurants, you can make chilli chicken at your own kitchen following this recipe. Enjoy 🙂
Ingredients to serve 2 – 3 :
- Boneless chicken (cut into 1″ cubes) – 300 gm.
- Onion (medium size) – 1
- Green capsicum – ½
- Spring onion – 2 sticks
- Slit green chilli – 2-3
- Garlic – 1-2 cloves
- Ginger-garlic paste – ½ tbspoon
- Tomato sauce – 1½ tbspoon
- Chilli sauce – 1 tbspoon
- Soya sauce – 2 tbspoon
- Vinegar – 1 teaspoon
- Black pepper powder – 1 teaspoon
- Corn flour – 2¼ tbspoon
- Egg (beaten) – 1
- Salt to taste
- Cooking oil
Coat the chicken with salt, ½ teaspoon pepper powder, ginger-garlic paste, 1 tbspoon soya sauce, 2 tbspoon corn flour,egg and 2 tbspoon of water for at least 30 minutes.
Meanwhile cut the capsicum and onion into square. Finely chop garlic cloves. Roughly chop spring onion.
Heat sufficient amount of oil in a frying pan over medium flame for deep-frying the chicken pieces. Add the chicken pieces when oil is moderately hot and fry till they turn golden brown. Take them out and spread on kitchen towel to soak the excess oil.
Heat 2 tbspoon of oil in another pan/wok over medium heat.
Add chopped garlic and fry till they start changing colour.
Then add onion and capsicum and fry for 2-3 minutes on high flame till the onion gets translucent.
Then turn the flame on medium and add green chilies, tomato sauce, chilli sauce, remaining soya sauce, pepper powder and salt. Saute for 2 minutes, then add little water and let it cook for 2 more minutes.
As the gravy thickens put fried chicken,vinegar and spring onion (reserve few for garnishing) and cook for further 1-2 minutes.
Stir remaining ¼ tbspoon of corn flour in 2 tbspoon of water and add into the gravy. Give it a good stir and put the gas off
Garnish with reserved spring onion.
Serve with Fried Rice.
- Fry the vegetables on high flame so that they remain crunchy.
- Don’t fry the chicken for long, otherwise they will turn stiff.
- Chicken with bone can also be used instead of boneless chicken.
- Be careful while adding salt as Soya sauce is bit salty.
- I like this dish to be a little dry. If you want more gravy adjust the amount of water according to your preference.