Wednesday, June 22, 2011

chilli chicken dry

Chilli chicken is a perfect appetizer,this recipe is from another blog 'Tasty appetite'.
ingredients
  • 1/2 kg boneless chicken (cut to cubes)
  • 2 medium onion (cut to cubes)
  • 1 capsicum (cut to cubes)
  • 1 egg(beaten)
  • 2 tbsp green chilli sauce
  • 2 tbsp soya sauce
  • 3 tsp black pepper powder
  • 1/2 tsp vinegar
  • 2 tsp ginger garlic paste
  • 2 tbsp cornflour
  • 8 cloves garlic (finely chopped)
  • 4 green chillies (slit)
  • salt to tatse
  • oil to deep fry + 3 tsp oil
  • spring onion for garnish


Method
  1. Marinate chicken for 1 hr in egg,cornflour,1 tbsp green chilli sauce, 1 tbsp soya sauce.ginger garlic paste,2 tsp pepper and salt (do not put too much salt coz soya and green chilli sauce already has salt in it)
  2. Heat oil in a pan to deep fry, when oil is hot, deep fry the marinated chicken,till done.Remove from oil and place on kitchen paper to remove excess oil.Keep  aside.
  3. In another pan ,heat oil when hot add garlic,green chillies and onion and fry for 2 minutes,now add the fried chicken and capsicum and stir, add in remaining soya sauce ,green chilli sauce and pepper.Fry for few minutes till the chicken are well coated.
  4. Adjust salt and add the vinegar. Remove from flame and granish with chopped spring onion.
  5. Serve with fried rice or as an appetiser.

6 comments:

  1. Wow, these look perfect and delicious!

    ReplyDelete
  2. even i make this recipe just as a suggestion in step 3 before adding the fried chicken put a lil cornflour paste (i.e 1 tsp cornflor mixed with lil water)...
    coz sometimes the green chilly and the sauces taste kinda hit ur throat the cornflor neutarlises it and gives a smooth taste...
    also if u make a large amount of the cornflour paste u can serve the same receipe in gravy form...works 4 me n my hubby

    ReplyDelete
  3. even i make this recipe just as a suggestion in step 3 before adding the fried chicken put a lil cornflour paste (i.e 1 tsp cornflor mixed with lil water)...
    coz sometimes the green chilly and the sauces taste kinda hit ur throat the cornflor neutarlises it and gives a smooth taste...
    also if u make a large amount of the cornflour paste u can serve the same receipe in gravy form...works 4 me n my hubby....Sushma Shetty

    ReplyDelete
  4. hey sushma
    thank you for the tip, will try it out
    charishma

    ReplyDelete
  5. hi charishma,,can u put gobhi manchuri receipe gravy,,,if u have,,,thank u,i love all ur receipes,,,,

    ReplyDelete
  6. Hi, how long should we deep fry the boneless chicen? My experience with boneless chicken has been very bad and they usually turn out rubbery and chewy. Thanks.

    ReplyDelete

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