Sunday 12 February 2017

Chilli Chicken

Chilli Chicken

  • 250 grams of boneless chicken pieces, cubed
For batter:
  • ½ cup of plain flour 
  • ¼ cup of cornflour or cornstarch
  • 1 tsp of ginger garlic paste
  • ¼ tsp of chilli powder
  • 1 tsp of soy sauce
  • ½ tsp of black pepper powder
For stir-frying:
  • 1 tbsp of oil
  • 1 cup of cubed onions
  • ½ cup of cubed capsicum (bell pepper)
  • 2-3 green chillies, slit
  • 1 tsp of crushed garlic
  • 1 tsp of grated ginger
  • 1 tsp of tomato ketchup
  • 1 tsp of vinegar 
  • 2 tbsp of sliced spring onions 

Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bahji batter), add the chicken and mix well so all the chicken is coated.

Heat oil for deep frying in a large frying pan or a wok, when the oil is smoking hot add the chicken pieces (you will need to do this in batches so you do not crowd the pan) and fry on a medium heat until golden brown and slightly crispy - once cooked drain and set aside.  Continue with the next batch until all of the chicken is cooked.

Remove most of the oil from the pan/wok and add the onions, ginger, garlic, and green chillies, sauté until the onions turn transparent and soft then add the soy sauce, vinegar and tomato ketchup, cook for a further 2 minutes.

Add the fried chicken pieces and peppers, mix well then sprinkle some water over the top and cover the pan.  Cook on a low heat for 5 minutes, uncover, mix well then serve garnish with spring onions.

Who needs to get a takeaway when you can make this restaurant quality meal yourself in the comfort of your own home!  You can adjust the chilli quantity to suit your own needs, I do go a bit hotter but that's just my preference.  We love this dish and usually serve with egg fried rice.  Eating in can be the new eating out with this dish!

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