Chilli Chicken

It’s a popular Indo–Chinese of chicken. It’s one of our favorite dishes. We are the big fond of chicken recipes.  I prepared this dish for our last month potluck. In this dish, chicken is marinated with all the mentioned ingredients & and then fried.

I used dark soya sauce; it gives good color to the dish. I prefer to do this dish by using boneless chicken. This goes well with any steamed rice/ fried rice / biryani/ pulav/ variety rice…

Ingredients

Boneless Chicken – ½ kg

Cubed Onions – 2 (big)

Cubed Capsicum – 1 (big)

Sliced Green Chilli – 10

Pepper Powder – 1 tsp

Dark Soya Sauce – 2 tsp

Red Chilli Sauce – 1 tsp

Green Chilli Paste – 1 tsp

Food Colour – a pinch

Vinegar – 1 tsp

Crushed Garlic – 10 cloves

Crushed Ginger – a medium piece

Egg – 2

Corn Flour – 3 tsp

Chilli Powder – 2 tsp

Curd – ¼ cup

Lemon Juice – 1

Fennel Seeds – 1 tsp

Salt to taste

Oil to fry

Method

Wash and clean the chicken, and cut into small pieces. If you use boneless chicken, it will give very good taste.

In a big bowl, marinate the chicken in 1 tsp of soya sauce, egg, salt, pepper powder, chilli powder, half amount of crushed ginger & garlic, food color, corn flour, curd, lemon juice, green chilli paste and vinegar for at least 2 to 3 hours.

Once it done, heat oil in a pan, then fry the marinated chicken pieces until it gets golden brown color. Then keep it aside in a separate plate with paper towel. It absorbs the excess oil.

In a pan, heat oil then adds fennel seeds fry it. Then add green chilli & capsicum and fry well till the raw smell goes well.

Now add the crushed ginger & garlic, cubed onion and fry until soft.  Top off with the fried chicken. And then add ½ tsp of vinegar, 1 tsp of soya sauce, and little bit salt.

Stir all the ingredients until mixed well and fry for another 3 to 4 min.

Then switch off the flame. Transfer into serving bowl. Finally garnish with coriander leaves.