CHILLI CHICKEN RECIPE

2015-01-30
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

INGREDIENTS

for 1 mid-size bowl chilli CHICKEN

 

300 Gms chicken breasts/ thighs

½ cup “COLD WATER” (for brine)

½ tsp. White Wine Vinegar (for brine)

½ tsp. sugar (for brine)

½ tsp. salt (for brine)

1 Tbsp. Ginger Garlic Paste (for marinade)

½ tsp. black pepper (for marinade)

 

FOR BATTER

½ Cup All Purpose Flour

¼ Cup Cornstarch

2 Tbsp. Oil

1/8 tsp. baking powder

 

FOR THICKNER

¼ Cup Water

1 tsp. Cornstarch

FOR SAUCE

4-5 Green Onions

1 Mid-Size Bell Pepper/Capsicum

1 Mid-Size Onion

1 Tbsp. Chopped Ginger

1 Tbsp. Chopped Garlic

2 tsp. Sambal/Chilly Garlic Paste

2-3 Tbsp. Soya Sauce

1/3 tsp. salt

¼ tsp. MSG [Monosodium glutamate (optional)]

½ tsp. Sugar

1 tsp. Black Pepper

1 Tbsp. Teriyaki Sauce (If you have)

 

 INSTRUCTIONS TO MAKE THE RECIPE:

 

 

KEY POINTS:

  1. First cut chicken breast/thigh in half then another half and then into bite sized bite by keeping your knife at a 45o angle.
  2. Put bite sized chicken in Cold water, salt, sugar and vinegar solution for 1.5 to 2 hours [makes chicken more moist (VERY IMPORTANT)] in the refrigerator.
  3.  Give Chicken rest of 15 minutes after 1st frying.
  4.     Fry twice for crunchy coating
  5.     Finally after making the sauce Turn The Flame OFF and wait for 5 minutes until the steam has passed…

 

 

 

And finally enjoy…

 

Related Recipes:
  • INSTANT DHOKLA RECIPE

  • Leftover Roti Nachos

  • PANEER TIKKA WITHOUT OVEN

  • Khasta Kachori Recipe | Imli ki Chutney & Dry fruits kachori

  • ALOO BONDA RECIPE

Recipe Comments

Comments (8)

  1. posted by Beatrice Lewis on February 11, 2015

    thank you for the recipe tried it was lovely would like to try it with beef do we need to keee e p the meat in the like we did for the chicken. Thanks once again my family enjoyed it. Beatrice

      Reply
  2. posted by Sanghita Ganguly on March 10, 2015

    Hi bharat, I have tried this recipe and tasted really well. But the chicken had turned soft and wasn’t that crunchy.

    I had fried the chicken pieces and kept them aside for 4-5 hours and tossed them later, but before guests came in. Is that the reason?

      Reply
  3. posted by asd on July 2, 2015

    nice blog

      Reply
  4. posted by Prakash on October 10, 2015

    Can you please define the meaning of the english words in hindi

    1. cornstarch
    2. sambal
    3. all purpose flour

      Reply
    • posted by Bharat Wadhwa on October 16, 2015

      1.cornstarch is corn flour or araroth
      2. sambal is basic chili garlic paste
      3.all purpose flour is maida

        Reply
      • posted by Prakash on October 25, 2015

        Thanks for replying Bharat. I would like to ask one more thing. This recipe is for “dry” chilli chicken. I want to have a good amount of “gravy”. For that, what extra needs to be added??

        Thanking You,
        Prakash

          Reply
  5. posted by Prakash on November 7, 2015

    Thanks for replying Bharat. I would like to ask one more thing. This recipe is for “dry” chilli chicken. I want to have a good amount of “gravy”. For that, what extra needs to be added??
    Thanking You,
    Prakash

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.