Wednesday, September 21, 2016

CHICKEN CHILLI DRY - RESTAURANT STYLE CHILLI CHICKEN DRY

CHICKEN CHILLI DRY 

Having good food is the best solution to our problems, it's my theory. Chicken chilli dry recipe is an addictive, crispy, crunchy, succulent and moist chicken recipe which i often make at home.  I love and crazy about Chinese food though my family doesn't. This recipe for chilli chicken is my favorite of all. Chinese cuisine is one of the World's greatest and much popular cuisines. Chinese food / Chinese restaurant is famous all over the world with countless delicious and fantastic dishes. So here am back with yet another chicken chili recipe after my Chicken chilli gravy recipe. Hope you will give this chicken recipe a try and let me know how it turns out for you. A must try simple Chinese chicken recipes.

chicken yummy dish for your tummy an awesome indian / chinese cuisine

chicken dish with simple ingredients easy simple delicious yummy indo chinese



INGREDIENTS

Chicken - 500 g, boneless is preferred but i used both 

For chicken marination

All purpose flour/maida - 4 tbsp
Cornflour                   - 3 tbsp
Soy sauce                   - 2 tsp , light soy sauce
Ginger garlic paste    - 1 tbsp
Pepper powder           - 1 tsp
Salt

For the sauce

Butter   - 2 tbsp
Garlic   - 1 tsp, finely chopped
Ginger  - 1 tsp , finely chopped
Onion   - 1, small, chopped
Bell pepper/capsicum  - half a cup, sliced thinly
Green chilies        - 2, sliced
Tomato sauce       - 2 tbsp
Green chili sauce - 1 tbsp
Soy sauce   - 1 tsp
Vinegar      - 1 tsp
Red chili powder - 1 tbsp(add more or less)
Spring onion - few, chopped
Sugar            - 1 tsp
Salt
Chopped coriander leaves

PREPARATION

CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN


CHILI CHICKEN

CHILI CHICKEN

CHILI CHICKEN


  • Cut chicken into bite sized pieces and set aside.
  • In a bowl, add all purpose flour, cornflour, ginger garlic paste, soy sauce, pepper powder, and salt. Mix them well by adding little water. Marinate the chicken chunks with this marinade and set aside for few minutes.
  • Now heat some oil in a non stick pan (i prefer nonstick pan to avoid sticking from the bottom). When hot, drop the chicken one by one and fry it until golden. Set aside.
  • Meanwhile, you can also make the sauce in another pan.
  • Heat butter in a pan and saute ginger and garlic until golden over a medium flame.
  • To this add finely chopped onion, green chilies, sugar, and salt. Saute well.
  • Now in a bowl mix together tomato sauce, green chili sauce, soy sauce, vinegar and red chili powder very well. Add this to the sauteed mixture and combine very well along with some water. Cook it until oil separates.
  • When done, add the fried chicken and toss well in the sauce mixture.
  • Garnish with chopped coriander leaves and spring onions.
  • Serve hot along with fried rice, chappathi, noodles.
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