Chilli Chicken is an Chinese dish. In India there is many include a verity of chicken preparation. Here I'm introducing Kerala made chilli chicken spicy and yummy 😋
Photo of chilli chicken
INGREDIENS:
Chicken : 500 Gm
Corn
flour : 3½ Table
Crushed
papper : 1 Teaspoon
Bell
Pepper(Capsicum) : ½ Of
one
Green
chilli : 2Nos
Ginger : 1 inch piece
Garlic : 10 cloves
Onion : Half of one
Soya
sauce : 1
Tablespoon
Chilli
sauce : 1
Tablespoon
Cooking
oil : As
required
Salt : To
taste
Spring
onion : 2 Nos
HOW TO PREPARE:
First taken 500 gm of cleaned and washed boneless chicken. You may use regular chicken
with bones as well.
Into this, add 3 tablespoon of corn flour, add half
tablespoon of soya sauce, add half table spoon of chilli sauce, add half teaspoon
of crushed pepper, it is always better to use homemade crushed pepper, As the
store bought powders lack flavor, Add half teaspoon of salt
Now we shall mix it
well take care to drain out the water completely after washing, else while
mixing water will be to much now. Let it marinate for a minimum of 30 minutes, we
need 2 spring onions as well, the green part is used while garnishing, and the
white portion is used while cooking, chop it well and chop it into 2 parts dice
half onion and separate the layers and need about half portion of a bell
pepper and dice the bell pepper. Try not to make to small take 2 chopped
chillies take 1 inch long ginger.
Take 10 cloves of garlic and chop it well. Now
here need the corn flour slurry, then mix half table spoon of corn flour in ¼
cup of water, this slurry is used for thickening the dish, it’s been about 30
minutes since we kept the chicken for marination then heat the oil for deep
frying you can use any refined oil for frying refined oil will not have any sort
of flavor. Do not use coconut oil while maing chilli chicken oil is ready then
add chicken pieces into it for the first minute fry the chicken on a high flame
.after that, turn down the flame to a medium level, it’s been about 1 minute
now, you will turn down the flame, its almost half done now and now flip the
pieces. It’s been about 8 minutes now. When its golden brown, strain it out from
the oil, now heat 2 ½ tablespoon of refined oil in a pan.
The speciality of
Chinese cooking is that ,we cook it very quickly in a high flame so always keep
the ingredients near by , the main reason why Chilli chicken don’t come out
as expected is because we cook it in a low flame for a long time as we do
Indian cooking only the outer portion of the vegetables should be cooked. The
flame should be high and the cooking must be fast. The oil is ready then add 10
cloves of finely chopped garlic and add
1 inch finely chopped longginger. Add chopped
two green chillies and saute for 10 sec by then the flavor of ginger and
galic will sink into the oil. Add the diced onion. Add the diced bell pepper the
bottom portion of spring onion mix and saute well, mix and saute well. The flame
should always be be kept in high level saute it to maximum 2 minutes. The higher
the flame the better it is.
It’s been about 2 min after add 1½ tablespoon of
soya sauce. Add 1 tablespoon of chilli sauce, add 1 tablespoon of tomato sauce and
mix them well mix it for 10-15 sec. Add ½ cup of water or chicken stock, and
mix it well. Add a little less than ½ teaspoon of salt. It should be below ½
teaspoon if needed we can adjust the salt later. Let it boil well now. Let’s add
the fired chicken pieces into this mix and combine them well add ½ teaspoon of
crushed pepper and make it as semi-gravy if you want more gravy ,you may add up
to 1 cup of water if you want it as a dry dish use very little water we had
prepared some corn starch slurry in the biggining by mixing ½ tablespoon of
corn flour in ¼ cup of water. Add that slurry into this in a circular motion mix
it well please note that turned down the
flame anywhere right from the start till the end the flame is kept high, You can see that the gravy has thickened
now and check the salt in the dish and adjust he salt if needed. Finally the
tasty chilli chicken is ready now.
