Chilli Chicken – An Indo-Chinese version

I am a bit particular about the type of Chilli chicken I like. In past I have tried multiple recipes, some really time consuming, where you need to coat each piece of chicken in flour and fry it etc., etc. I however, don’t like chilli chicken where there’s an outer layer of flour and the chicken piece hiding inside.

So here I am sharing my favorite version of chilli chicken, quick and easy, yet delicious.

INGREDIENTS

  • 250 gram Boneless Chicken
  • 1 medium onion, diced in large chunks
  • Green chilly paste, 1 tbsp
  • 1 tbsp ginger and garlic paste
  • 2+2 tbsp dark soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp red chilli powder
  • 1 egg
  • 1tbsp corn flour
  • 1 1/2 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp fresh ground pepper
  • Oil to cook
  • Salt to taste

METHOD

  1. Wash and dry a boneless chicken breast and cut in into cubes.
  2. In a bowl, beat one egg. Add ginger garlic paste, green chilli paste, red chilli powder, 2 tbsp soy sauce, ground pepper, vinegar and corn flour and mix well until there’s no lump. Add the chicken pieces into this marinate, make sure every piece is coated well and put it in the fridge to chill for at least 30 minutes.
  3. Once the chicken is marinated, take it out and let it sit on the counter for 10-15 minutes. Heat 2 tbsp oil in a pan and add the chicken pieces. Keep aside the marinate .Lightly brown the pieces and take it out once it’s almost cooked and tender. In the same pan add the onion pieces and fry it for around 2 minutes. I prefer the onions to have some crunch, hence I don’t soften them. Take out the onion as well.
  4. In the same pan now add the marinate, let is cook for 10 sec, give it a stir and add 2 tbsp soy sauce. Give it a nice mix and let it cook for another 30 seconds. Now add the red chilli sauce and the ketchup and mix well. Let is cook and reduce a bit. Add the Chicken and the onion pieces back in the pan and mix everything well. Let it cook for a minute and then turn off the gas.
  5. This will result a semi-gravy. While making the sauce, you can add green chilli sauce or paste if you prefer more heat. I personally can’t handle much heat. Also careful about the salt as most of the sauces will already have salt. So before adding salt, give it a taste.
  6. Serve hot with some Fried rice or Chowmein.

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