RED CHILLI CHINESE RESTAURANT RECIPES

Steps:

• Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
• Place around 5 tablespoons of red pepper powder in a bowl.
• Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
• Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.

Steps:

• First cut the chicken pieces into bite size cubes and mix with half of the red chilly paste, red chilli sauce and a small pinch of salt.
• Then add two tablespoon corn flour, one tablespoon maida and one beaten egg white.
• Give everything a good mix so that the chicken pieces are nicely coated. Keep them aside for 5 to 7 minutes to absorb the flavours.
• Thereafter heat oil in a deep vessel pan over medium heat flame. When it become hot lower the flame to low and add the chicken pieces one by one into the oil carefully.
• Fry them for 5 to 6 minutes or till crisp golden and well done. Remove them in a absorbent paper to absorb any excess oil.
• Now heat one tablespoon cooking oil in a Chinese wok or pan and fry the chopped garlic and ginger till light brown.
• Add the chopped onions and fry under high heat flame till become translucent. Then add the capsicum, onion and slits green chili. Stir them for one more minute.
• Lower the flame to low and add the remaining red chilli sauce, dark soya sauce, vinegar and red chilly paste. Stir them to mix well.
• Next add a cup full of water and simmer under medium heat flame. Add pepper powder and salt as per your taste.
• Make a slurry by mixing 2 tablespoon corn flour with half cup of water and pour into the sauce. Simmer further till the sauce start to thicken.
• Now add the fried chicken pieces and simmer further till the sauce nicely incorporated with the chicken.
• Taste the seasoning and color of the gravy. If required add some more salt, pepper powder and soya sauce.
• Sprinkle some chopped green spring onions over the gravy and remove to serve hot.