Monday, March 10, 2014

Quick Chilli Chicken Recipe

Chilli Chicken is the hot new favourite of my daughter and so with the exams fast approaching thought of making her favourite. This is the Chilli Chicken Recipe that I generally make when I cook this Indo-Chinese favourite at home. This time however, there was a demand for a little extra spicy version and also dark coloured. So decided to have it to her taste and made a few changes to my basic recipe, skipping a few things that make it slightly sweet (according to her) and adding in a few more chillies.

This is a no fry version of the chilli chicken and so you can do away with all those extra calories and also have juicy chunks of chicken coated in a nice spicy sauce. I have made the dry version which is a good choice for your party snacks menu. For the gravy version you can add a cup of water or chicken stock. So here is the chilli chicken recipe that got a thumbsup from my little foodie.

Chilli Chicken Recipe
Ingredients for Chilli Chicken 
Serves - 3
Difficulty Level - Quick and Easy(a recipe recommended for beginners)

Boneless Chicken - 500 gms
Dark Soya Sauce - 4 tbsp
Vinegar - 2 tbsp
Sugar - 1 tsp
Garlic minced or finely chopped - 1 tbsp (use fresh garlic and not the store bought paste . You may also add grated or finely chopped ginger if you like)
Onion - 1 (cubed)
Capsicum - 1 (cubed)
Green chillies - 4 (Cut into two. If you wish to have it spicier you can add more chillies and also chop it fine instead of just cutting into two)
Celery - 1 tbsp (finely chopped) - optional
Salt - to taste
Oil - 1 tbsp
Cornflour - 1 tbsp (mixed in water)

Method on how to make chilli chicken 
1- Take a wok and add in 1 tbsp of cooking oil. Now add the minced garlic, green chillies (ginger too if you wish to add it) and saute. When the raw smell of garlic has disappeared, add in the cubed onions, capsicum and saute. Add in half a tsp of salt at this stage and saute for a minute or two (adding salt while cooking onions and tomatoes helps speed up the cooking process and also prevents it from getting burnt).

2- Add in the soya sauce and vinegar and mix. Now add in the boneless pieces of chicken and mix well. Add the chopped celery, 1 tsp of sugar and mix. Cover and let the chicken cook in its own juices for 8-10 minutes(do not add water if you are making the dry version of the chilli chicken. If you wish to make it with gravy, at this stage add a cup of water and let it cook).

3- Open and mix well. For dry chilli chicken, let the moisture completely dry out. Now add the cornflour mixed in water. Now the gravy will thicken. Let boil for 10-15 seconds and switch of the gas.

4- Take out and serve with your favourite hakka noodles or vegetable or chicken fried rice.

Verdict: Juicy chunks of chicken with perfectly flavoured sauce coating each piece of chicken. A big hit!! The next day the leftover chicken went into grilled sandwiches too. :)


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Gita Jaishankar said...

Delicious looking chili chicken recipe, love the rich color.

Unknown said...

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