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Tuesday, 19 February 2013

chilly chicken



Chilli Chicken (Restaurant Style)

8 nosChicken tenders (look for details in the additional notes)
4 tbspMaida / all purpose flour
2 tbspCorn starch / corn flour
1½ tspSalt (for mixing)
¾ tspGinger garlic paste
1 pinchAjinomoto(for mixing)
1 tspDark soy sauce
2 tspVinegar
1 tspGreen chillies (finely minced) (optional) (look in additional notes)
3 cupOil (for deep frying)
3 nosOnion
2 noGreen capsicum / bell pepper
4 noGreen chillies (long)
1 tspGinger garlic paste (for sauteing)
1 tbspDark soy sauce ( for gravy)
2 tbspTomato ketchup
2 tspRed chili sauce (for sauteing)
½ tspSugar
1 tspSalt (or as per taste)
1 pinchAjinomotto(for sauteing)
2 tbspOil
1 tspCornstarch (for mixing in water)
¼ cupWater
1 stksGreen onions for garnishing
1 noGreen chili for decoration


Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.

Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.

Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup and chilli sauce to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.

If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will look like this, now who’s ready to eat???


Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.
Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional.
Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies.  I like the later.
Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.
Why dark soy sauce?? This gives good colour and body to the dish.
Yield: If it makes to the table, it will feed 4 lucky adults.

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