Restaurant Style Chilli Chicken / Chilli chicken recipe

Chicken is one meat that is a favoriterea of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Chilli chicken is one of the most popular Indo-Chinese style chicken appetizer or starter that is served in Chinese restaurants across the globe. Vegetarian alternates to this are chilli paneer, chilli mushroom, chilli gobi(cauliflower) and tofu chilli… Boneless chicken (fillets or cubes) are marinated in soya sauce, chilli sauce and pepper. Then deep fried and then seasoned in sauces. It’s spicy, it’s got a crunch from the flour coating over the chicken and the capsicum, and it’s really quite delicious.

Ingredients:

Boneless chicken 500 grams

Red chilli crushed – 1 tspn

Onion – 1 medium, big cubes

Green Bell Pepper/Capsicum – 1 medium, big cubes

Oil 2 tablespoons

Garlic chopped 5-6 cloves

Ginger chopped one-inch pieces

Tomato ketchup – 2 tbspns

Soya Sauce – 2 tbspns

Chilli sauce – 2 tbspns

Salt to taste

Cornflour/ corn starch – 1 tbspn

Egg 2

Spring onion greens 2-3

Method:

Cut the boneless chicken into one to one and a half inch sized pieces. Heat oil in a pan, add chopped garlic, ginger, onion & capsicum and sauté for two minutes. Add tomato ketchup, soya sauce, half of the chilli sauce and mix. Add one cup of water and mix.

Once the mixture comes to a boil, reduce heat and let it simmer for five to ten minutes. Meanwhile take chicken pieces in a bowl. Add salt, remaining chilli sauce, cornstarch, half of the crushed red chillies and mix.

Add a whole egg and mix. Heat sufficient oil in a wok and deep-fry the chicken pieces taking care that they do not overcook. Fry on high heat for two to three minutes for colour only.

Drain onto an absorbent paper. Add salt and the remaining crushed red chillies to the sauce and stir. Add cornstarch blended in water. Cook, stirring continuously, till the sauce thickens.

Arrange the fried chicken pieces on a serving plate. Beat one egg. Remove the sauce from heat and add the beaten egg slowly in one flow. Mix gently and pour over the fried chicken pieces.

Garnish with spring onion greens and serve hot as an appetizer or main dish with fried rice, Schezwan fried rice, Hakka noodles or Schezwan noodles.

Recipe Source: SanjeevKapoor.com!!!