CHILLI CHICKEN DRY RECIPES RECIPES

Steps:

• Cut boneless chicken in cube shaped pieces. Take these pieces in a mixing bowl. To make a marinade for this recipe, add a beaten egg, 1/2 tsp black pepper powder, 1 tbsp ginger garlic paste, 1/2 tsp salt, 1 tbsp soy sauce, 1 tbsp red chilli sauce, 2 tbsp all purpose flour, 3 tbsp corn flour in the mixing bowl. Now mix everything with chicken well. Let it marinate for about half an hour.
• Take enough oil in frying pan/kadai to fry chicken pieces. Once oil is hot enough, fry chicken pieces in it. Keep gas stove flame on medium. Let chicken pieces fry until they turn golden brown in color.
• Keep turning sides of chicken pieces to cook them evenly. Remove chicken from kadai after it looks crispy and golden brown.
• Now remove excess oil from kadai and keep 3-4 tbsp oil in pan. Add 1/2 tbsp chopped ginger, 1 tbsp chopped garlic in a pan and cook it in oil for 2 min. Add 1 chopped onion in kadai, after 2 min add 1 chopped capsicum in it. Let it cook for another 2-3 min, don’t cook it for long time, keep capsicum little bit crunchy.
• While onion and capsicum are cooking, take a bowl to make a sauce and add 1 tbsp soy sauce, 1tbsp red chilli sauce, 1 tbsp vinegar, 1/2 tsp black pepper powder, 1/2 tsp salt, 1 tbsp honey and mix well.
• Add sauce in kadai and mix onion and capsicum well with sauce. Add chicken in kadai and mix well with sauce.
• In another bowl take 1 tbsp corn flour and add some water in it. Mix corn starch with water and make a slurry mixture. Add it in kadai, this will make sauce thicker. Mix everything together so that chicken gets coated with sauce from every side.
• Add 3 chilli cut in strip shape. Let chicken cook until sauce become thicker.

Steps:

• First cut the chicken pieces into bite size pieces and mix with half tablespoon red chilli sauce, half of the pepper powder and little salt. Then add two tablespoon corn flour, one tablespoon maida and the beaten egg white. Mix everything nicely so that the chicken pieces are well coated with the batter. Keep them aside for 10 to 15 minutes to marinate and absorb all the flavours.
• Cut onion, capsicum and bell peppers into diced shaped size. Chopped the green spring onions and slits green chili as well
• Heat oil in a deep vessel pan or kadai over medium heat flame. When the oil become hot lower the flame to low. Add the batter coated chicken pieces carefully one by one. Fry them till crisp golden and well cooked. Remove them in a absorbent paper to absorb any excess oil.
• Make a slurry by mixing 1 tablespoon corn flour with 1/3 cup of water.
• Now heat 1 tablespoon oil in a chinese wok or pan and fry the chopped garlic and ginger till light brown in high flame. Then add the chopped onions and fry till translucent.
• Next add the diced onion, capsicum, red and yellow bell peppers and slits green chili. Stir fry them in high flame for 1 minute
• Lower the flame to low and add one tablespoon red chilli sauce, one tablespoon soya sauce and half tablespoon vinegar. Mix and cook for a while.
• Pour around 1/3 cup of water and simmer then add the pepper powder and salt as per taste.
• Next add the fried chicken pieces, mix and stir fry over high heat flame for 30 seconds
• Pour 2 tablespoon prepared corn flour slurry into the pan and mix well with the chicken and vegetables.
• The sauce now start to thicken and get coated with the chicken pieces. Keep the gas flame heat to medium and continue to stir fry till the sauce become thick and nicely coated.
• Lower the flame to low and taste the seasoning and if required add some more salt and pepper powder.
• Now sprinkle some chopped green spring onions over the chicken and remove to serve hot.
• Add one full cup of water instead of 1/3 cup water in above step and continue the rest of the steps same as above.
• After tasting the seasoning if required add some more salt, pepper powder and chilli sauce.
• When the gravy become thick and attain the required consistency sprinkle some chopped green spring onions and remove to serve immediately with noodles and fried rice.