Chili Chicken Indo-Chinese Recipe

 

This Chinese starter dish is our favorite restaurant dish. Its taste is so addictive that we can’t stop munching it. It gets over in no time. The fried texture of capsicum with salt and pepper enhances its flavor. Do try to make it at home. Though the preparation is a bit time consuming, you will definitely enjoy the taste.

 

Equipment and Utensils

Big Bowl

Chinese Wok

Slotted Spoon

Flat Metal Spoon

4 absorbent papers

 

Ingredients

250 grams(2 cups) Boneless Chicken pieces cut into 1½ cm cubes

200 grams(2 cups) Capsicum pieces cut into 1½ cm cubes

400 ml(2 cups) Vegetable Oil for deep frying

2 teaspoon Garlic finely chopped

2 teaspoon Ginger finely Chopped

1 tablespoon Corn flour mixed with ¼ cup of water

1 teaspoon Soya Sauce

½ teaspoon Black Pepper Powder

½ teaspoon Vinegar

Salt to taste

For Marinating:

1 teaspoon black pepper powder

½ teaspoon Salt

2 teaspoon Corn Flour

1 teaspoon Plain Flour

1 teaspoon Soya Sauce

1 teaspoon Vinegar

pinch of baking Soda

For Garnishing:

1 Spring Onion finely chopped

 

Directions

Put all ingredients mentioned under the ‘For Marinating’ tag in a big bowl.

Add chicken pieces and mix well. Do not add water.

All spices will stick to chicken pieces. Let them marinate for 20 minutes.

Now add oil in a wok and put it on medium flame.

When oil gets hot, start frying chicken pieces in a batch of 10 to 12.

Fry well; with help of slotted spoon remove fried pieces on absorbent papers.

Fry all pieces in the same manner.

Now carefully remove oil from wok.

The wok will be greasy with oil so do not add more oil.

If you are using a separate wok then add 1½ teaspoon of oil in it.

Keep it on high flame.

When oil gets hot add chopped ginger and garlic.

Fry well till they get nice golden brown color.

Now add capsicum pieces, salt and pepper.

Roast them on high flame so that small brown patches start appearing on them.

After that add soya sauce and corn flour mixed with water.

A thick gravy will form after stirring for 30 seconds.

Add fried chicken pieces and vinegar; stir fry well for another 30 to 40 seconds.

Chili Chicken is ready to serve.

Serve hot with sprinkling of spring onion.

 

Preparation Time: 12 minutes

Marinating Time: 20 minutes

Cooking Time: 20 minutes

 

Number of Servings: 4