Petitchef
PETITCHEF

Chilli chicken dry

(3.71/5 - 31 votes)
4 comments

Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. Give it a try and relish.

Ingredients:

Boneless chicken -500 gm
Soya sauce -2 tbsp
Tomato sauce – 1 tbsp
Ginger garlic paste – 2 tsp
Egg - 1/2 the liquid from one egg
Corn flour – 2 tbsp
All purpose flour -1 tbsp
White or black pepper powder – to taste
Salt - to taste
Onion – 1/2 cut into strips
Capsicum- 1/2 cut into strips
Green chillies – 2
Spring onion – chopped
Oil – for frying

Preparation:

Step 1:

Directions

Marinate the chicken with 1 tbsp of soya sauce, 1/2 tbsp of tomato sauce, corn flour, all purpose flour, salt, egg , white or black pepper powder and ginger garlic paste for 1 hour.

Heat oil in a kadai and deep fry the marinated chicken pieces to golden brown in medium flame (High heat will turn to brown outside of the chicken too quickly while leaving the inside less done).

Step 2:

Now in a separate pan, heat 1 tbsp oil; add capsicum, onion and green chillies and sauté those till onion become translucent.

After that add fried chicken, remaining soya sauce, tomato sauce, little salt and pepper powder.

Step 3:

Give a quick toss on high flame till the sauces coats the chicken well. Garnish with chopped spring onion.

Here your chilli chicken is ready to serve.





Rate this recipe:

Comments:

5 / 5
Posted the 16/11/2012, 13:30

Hi Poorani,i prefer adding chopped ginger and garlic for the sauce to enhance the flavour.

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1 / 5
Posted the 16/11/2012, 14:45

Fried food carcinogenic

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5 / 5
Posted the 20/11/2012, 06:36

Excellent

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3 / 5
Posted the 17/11/2012, 05:56

Deva

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