HONEY CHILLI CHICKEN

2015-01-31
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Since I made the Honey chilly potatoes recipe people have been asking me that can recipe be also used in cauliflower or any other vegetable or chicken or even fish… so I thought yes this same sauce can be used with a lot of ingredients but it is absolutely not that simple and every core ingredient has its own issues the basic concept that attracts our taste buds is not only the taste and smell of the food but also the feeling or the sensation it stimulates, how we react towards the food or in this case “this recipe” … So the first sensation that came to my mind is the crispiness but if you reply think a little deeply… if the core ingredient is not soft like a potato or soft and succulent chicken the crispy effect will have no value so in this recipe I made sure I don’t impudent the core ingredient and applied some science to help the chicken stay juicy for a long time. Few things the you should keep in mind while making this recipe is …. Brining is a good method to boast the water content in the chicken but not enough and since here we are playing with starch and starch being that moisture eating monster can create lots of problems so we are dry coating the chicken with all-purpose flour so there is a layer between the batter and the chicken and finally a big secret here is baking powder in brining, the first reaction occurs between baking powder and water and a mild acid like vinegar will help the chicken a lot the lock that extra moisture and if you will follow the steps correctly I’m dam sure people will want your secret J so

 

All the best hope you like the recipe.

 

Ingredient list:

300 Gms chicken thighs (cut lengthwise)/ 300 Gms Chicken breast (cut in bite size cubes)

 

For Brine

1 tsp. Salt

1/2 Tbsp. Vinegar

½ tsp. Sugar

½ tsp. Baking Powder

½ tsp. White Pepper Powder

¼ cup All Purpose Flour for dry coating (to be added after 45 minutes in the refrigerator)

 

 

For batter coating

¼ cup All Purpose Flour

½ cup Cornstarch

1/4 tsp. Salt

2 Tbsp. Oil

½ + 1/8 cup Ice Cold Water (depends on flour)

 

 

 

For Making Sauce:

2 Tbsp. Oil

3 – 5 Green Onion

1 Mid – Size Bell Pepper/ Capsicum (Sliced)

1 Mid – Size Onion

1 tsp. Ginger Chopped

6 – 8 cloves of Garlic Chopped

2 tbsp. Soya Sauce

** Sauce Mix

¼ Black pepper

½ tsp. Salt (or as per your taste)

¼ tsp. M.S.G [(mono sodium glutamate) optional]

 

 

**For Sauce Mix:

¼ cup water

2 tsp. tomato Ketchup

3 Tbsp. Honey / 1.5 Tbsp. Sugar

1.5 tsp. Sambal

½ tsp. Cornstarch

 

 INSTRUCTIONS TO MAKE THE RECIPE:

 

 

KEY POINTS:

  1. Keep the chicken in salt, water, sugar, baking powder and vinegar solution for at least 45 minutes in the refrigerator.
  2. Do not slice the chicken very thin.
  3. Let the rest for 15 minutes after the first frying.
  4. Reduce the sauce till half.
  5. Let the sauce cool down for 3 – 4 minutes and only then add the chicken.

 

 

Related Recipes:
  • IMG_3877

    ALOO BONDA RECIPE

  • IMG_3267

    Vegetable Fried Rice

  • IMG_0377

    CRISPIEST ALOO TIKKI RECIPE

  • IMG_1720

    Chicken Popcorn Recipe

  • IMG_1472

    YOGURT / DAHI BREAD ROLLS

Leave a Reply

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