- 200 gms Boneless Chicken
- 1 tbsp Ginger-Garlic Paste
- Frying, marination and cooking purpose Edible Oil
- 1 tsp Black Pepper Powder
- as required Salt
- 2 cubed Onions
- 1 cubed capsicum
- 2 tbsp Soya sauce
- 1 tbsp Vinegar
- 2 tbsp Red chili sauce
- 2 tbsp green chili sauce
- 2 tbsp tomato ketchup
- 1 tsp Ajinomoto
- 1/2 tsp sugar
- handful Spring Onion
- handful Chopped Coriander leaves
Being a north Indian, it is a blessing to have access to Delicious, hot and spicy Indo-Chinese food all time. One place better than the other, I can hardly think of a place where they don’t serve good Chinese food.
And, Chilli Chicken is my favorite of all the Chinese food. Chilli chicken recipe has a lot of variations like, gravy or dry. Dry chili chicken is mostly served as snack or appetizers, and gravy chili chicken is served in the main course with fried rice or Noodles.
Chili chicken recipe might not sound easy, but result tastes so much better in the end. So, let’s quickly go through the ingredients needed in chili chicken recipe.
First of all, wash the chicken thoroughly and put it in a bowl for marination. Add in the ginger-garlic paste, salt, black pepper powder and edible oil and give it all a right mix.
You can always add beaten eggs in this marination or better results. I usually do not prefer it.
Prepare the flour dip -
Take two tsp of cornflour and one tsp of All purpose flour and mix them. Now add in some water and make it into a smooth consistency.
Frying the Chicken -
Take a pan and put in some oil and let it hot. Now, start taking out chicken pieces one by one, dip them carefully in the flour dip and coat it nicely and drown them in the hot oil.
Fry chicken pieces for about 5 - 10 minutes or so, till you see the chicken light brown. You can fry them twice as well; it makes them crispier and juicier. Save the flour dip to later use in the sauce preparation.
Making the Sauce -
Now making the sauce spicy or mild is up to you, the measurement given above his according to my chili chicken recipe.
In a wok or a pan, heat up some oil. Add in some cubed onion and toss it well. Remember to cook chili chicken on high flame only. Now add in, cubed capsicum and roll again for a minute or so.
Remember to keep the veggies crunchy and less soggy.
Add in some water if required and cook for 2-5 minutes more. Garnish with chopped coriander and spring onion on top.