- My favourite Succulent chicken coated in a thick batter and fried until crisp are added to a garlicky chilli luscious gravy. Served up with some noodles or fried rice; its the sort of food we need in the winters to warm up a cold evening.
- Of course Indian Chinese isn’t quite the authentic Chinese food that you would probably be vying for but then what can you expect from gravies, noodles and snacks that are utterly garlickyfied or chillified (I realise I just made up those words!). Then again it’s delicious and for me that’s what matters as does for Indians that are crazy about this cuisine. Most friends
- I know have a favourite street stall to visit for their Indian Chinese fix. From hakka noodles, fried rice, chicken chow mein and chop suey. And the list goes on. As much as a street food fave, chilli chicken is also served across restaurants in India. You’ll find all of the above that I have mentioned in most places and for a late night snack there could be no better meal.
- Flavours in Indian Chinese food are bold and yet have a balance of sweet, sour, salty and spicy. Simmer, stir fried and deep fried it’s all going on. Its the food I grew up eating in India and truth be told I knew nothing else of Chinese cooking.
- Much to my disappointment I didn’t find anything like it when I moved away from home. Which is probably why I started cooking it and my quest to get the perfect flavour for Chilli Chicken (below) is the one I cook so often now.
You can deep fry the chicken pieces if you prefer, I tend not to as we eat it so often.
- Also I have used chicken thigh which are a much more succulent cut and despite frying and then simmering in the gravy, doesn’t dry out.
- I have used Kecap manis which is a thicker and slightly sweeter soy sauce and is ideal to get a dark rich sauce but if you can’t find any just swap it for a dark soy and add a pinch of sugar to balance the flavour.
Also a regular shop bought chilli garlic sauce for this recipe is great
- Chicken (Boneless) – 400 gm
- Egg – 1 No
- Corn flour – 3½ Table spoons
- Pepper powder – 1 Tea spoon
- Bell pepper (Capsicum) – ½ of one
- Green chilli – 2 Nos
- Ginger – 1 Inch piece
- Garlic – 8 Cloves
- Onion – 1 No
- Soya sauce – 1 Table spoon
- Red chilli sauce – 1 Table spoon
- Tomato ketchup – ½ Table spoon
- Cooking oil – as required
- Salt – To taste
- Spring onion – for garnishing (optional)
- Cut the chicken into bite size pieces; clean it, drain off the water and keep aside.
- Make a paste with one egg, 3 tablespoons of corn flour, 1 teaspoon of pepper powder and a little salt. Marinate the chicken pieces with this paste for minimum 20 minutes.
- Chop ginger, garlic and green chillies. Cut the bell pepper (capsicum) and onion into 1 inch pieces. Separate the layers of the onion.
- Heat cooking oil in a pan. Deep fry the chicken pieces in medium heat until it turns golden brown. Keep it aside.
- Dissolve ½ tablespoon of corn flour in ¼ cup of water and keep aside. (This is used to make the thick consistency of the chilli chicken gravy)
- Heat 3 tablespoons of oil in a pan. Add chopped ginger, garlic and green chillies into it and stir it for a few seconds.
- Add onion, bell pepper (capsicum) and salt to taste. Sauté for 2 to 3 minutes in high heat.
- Add ½ a cup of water, 1 tablespoon of soya sauce, 1 tablespoon of red chilli sauce and ½ a tablespoon of tomato ketchup. Mix well.
- Add the fried chicken pieces and a pinch of pepper powder; mix well and bring to boil. Pour the corn flour dissolved water into it and stir for a minute. Taste for salt.
Chilly chicken is ready. Remove from the flame and transfer to a serving dish. Garnish with chopped spring onions.
Calories: 390 Fat: 18g Saturated fat: 1g Carbohydrates: 26g Sugar: 9g Sodium: 858mg Fiber: 3g Protein: 30g Cholesterol: 80mg