Recipe for Indo-Chinese Chicken Chilly
Recipe for Indo-Chinese Chicken Chilly
Chicken Chilly is my Bitter Better’s favourite Indo-Chinese Dish. And if it is Semi-Dry, he’s on cloud 9! He gets so excited to eat this and he can eat it plain. And spicier the better.Whenever we’re confused what starter to order when we go out,we never look toward him because we know that he’ll either say Chicken Lolipops or Chicken Chilly Dry! HahahaChicken Chilly can either be made in a Gravy form or can beSemi Dry as well. It is Spicy with a Soy Sauce base. It goes well with Fried Rice or Hakka Noodles or can be enjoyed as a starter as well.Here’s my version of Chicken Chilly which earns me some extra Brownie Points from my Bitter Better and I’d like to share it with all of you as wellP.S. If Chinese Food is NOT cooked on High flame, you’re going to run out of Flavour.Dedicating this to my Bitter Better😊
Servings 4 People
Ingredients
Ingredients for the Batter fried Chicken
- 400 gms Boneless Chicken(Washed and Cut into cubes)
- 2 Tbspn Corn Flour
- 1.5 Tbspn All Purpose Flour
- 1 Egg
- 1 Tspn Ginger Garlic Paste
- ½ Tspn Soy Sauce
- ½ Tspn Red Chilly Sauce
- 1 Tspn Salt
- Oil for Deep Frying
Ingredients for the Chicken Chilly
- The Fried Chicken
- 2 Cups Water or Chicken Stock(or 4 cups if you want a gravy)
- 10-12 Spicy Green Chillies(slant-cuts)
- 8-10 Garlic cloves(chopped fine)
- 5-7 gms Ginger(chopped fine)
- 2 Tbspn Soy Sauce
- 1 Tbspn Chilly Sauce
- ½ Tspn Sugar
- Slury of 2 Tbspn Corn Flour and 2 Tbspn Water(or 3 Tbspn corn flour and water if you're making a gravy)
- 2 Tspn White Vinegar
- Salt as per Taste if required(since Soy Sauce contains alot of Salt)
- 1 Large Onion(cut into big cubes)
- 1 Large Capsicum(cut into large cubes)
- 5-6 Spring Onions(julienned)
- 3 Tbspn Oil
Instructions
First we go ahead and fry the Chicken
- In a skillet, heat oil on medium flame for deep frying
- In a bowl, add all the ingredients mentioned under the Ingredients for the Batter Fried Chicken section and mix it well
- Once the Oil turns Hot, add each coated chicken cube into the hot oil and fry the Chicken in batchesNote: Fry the Chicken in batches. If all the chicken is fried together there will be over crowding in the oil and the oil will not retain its heat and the batter will get separated from the ChickenIf the Oil is not too hot, the batter will be separated from the ChickenIf the Oil is too Hot, the Batter will turn brown and cook faster and the chicken will remain raw
- Once the Chicken is Fried, drain off all the excess oil and transfer it on a Kitchen Napkin and keep aside
Follow these steps to make the Chicken Chilly
- Prep all your ingredients in advance because we will becooking this on Extremely High Flame and you will not have a chance to chop orget things in between
- In a Skillet, Heat 2 Tbspn Oil on High Flame
- Once the Oil turns Hot, Add the Ginger, Garlic, Chillies and Spring Onion bulbs and Toss it on High Flame
- As soon as the Garlic begins to turn brown(don’t allow it to turn brown), add the Onion, Capsicum cubes and half the Spring Onion Greens and toss itNote: Keep the remaining Spring Onions aside
- After about 3-4 minutes and once the Capsicum and Onion get slightly charred, Add the Chicken into the skillet and keep tossingNote: I like the Capsicum and Onion Crunchy. If you like it cooked a bit soft, you can toss it for some more time
- Add the Water or Stock, Soya Sauce, Vinegar, Chilly Sauce and SugarNote: This is a Semi-Dry recipe. If you want gravy, you can add 2 more cups of water and slury of 1 more tbspn corn flour and water
- Once it starts boiling, gently pour the cornflour slury into the skilletNote: Pour the slury with one hand and stir the Chicken with the other hand. If you do not stir, there will be lumps formedAt this stage, you can reduce the heat a bit
- Once you pour the slury, add the remaining spring onions, let the Chicken Chilly boil for the next 3-4 minutes on High Flame and then turnoff the flame(keep stirring it to avoid lumps)
- Enjoy this Spicy, Tangy Chicken Chilly nice and Hot
