Chilli Chicken | Indo-Chinese Recipe

Ah… wat to say about this yummy-looking chicken. Nowadays am becoming crazy on chilli chicken. We mostly buy chilli chicken from the near-by Indian restaurant to accompany the plain brown rice and I came to know in most hotels they add MSG. This insisted me to try this at home on a Sunday, without adding MSG. Instead of deep frying I patiently shallow fried the chicken pieces. I served it with Jeera Rice.

Check out my Chilli Paneer Recipe for veggie-lovers

Preparation time: 1 hour 

Cooking time: 20 minutes

Ingredients

½kg Boneless Chicken

1tsp all purpose flour/maida

½ tsp corn flour

1 egg

½ tsp Lemon juice

1 tsp turmeric powder

Salt

Oil

1 onion (cut into cubes)

½ capsicum/bell peppers (cut into cubes)

4-5 green chillies

1tbsp soy sauce

1tsp tomato sauce

1 tbsp chilli sauce

1 tsp minced ginger

1 tsp minced garlic

Spring onions (to garnish)

How to make it

• Clean the chicken thoroughly in water. Add turmeric powder to rid of the smell. Again clean it with water.
• Cut the chicken into small chunks. Add all purpose flour/maida, corn flour, lemon juice egg, half of the chilli sauce and salt. If needed add pinch of ginger-garlic paste to it. Mix well and marinate for ½ hr- one hr.
• In a wok heat oil and deep fry the chicken pieces till it turns golden brown. Drain the excess oil using a clean kitchen tissue.

• Heat 2tsp of oil in a wok and add the minced ginger and garlic, sauté. 
• Slit the green chillies, fry for 3-4 mins.

• Add the cubed onions and sauté till it turns pale pink color.
• Add the bell peppers and cook for another 2 mins in high flame.

• Add tomato sauce, soy sauce and chilli sauce. Mix well.

• Now add the deep fried chicken pieces and coat the masalas with the chicken.

• Garnish with the chopped spring onions.
• Serve hot with Jeera rice or Fried rice. 

Notes:

1. Always use a broad wok for all the Indo-Chinese Recipes.
2. Make sure you cook on high flame. These two points help to maintain the crunchiness of the veggies used.
3. I used red jalapeno peppers and green jalapeno peppers along with the usual green chillies to give the dish a colorfull look. Use the chillies based on the availability. 
4. I used lemon juice instead of vinegar. Adding lemon juice to the chicken will helps the chicken to remain tender.