Chilli Chicken Dry - Chilli Chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use boned chicken too.
Chilli Chicken comes in several variations with differences in spices and seasoning, as well as its "sauce" and "dry" variants with difference in their quantity of sauce or gravy.
INGREDIENTS
Boneless Chicken – 500 gm
Salt - 1 tsp/5 gm
Turmeric - ¼ tsp/1.25 gm
Chilli Powder – 1 tsp/5 gm
Black Pepper – 1 tsp/5 gm
Soya Sauce – 1 tbsp/15 ml
Vinegar – 1 tbps/15 ml
Ginger Garlic Paste -1 tbsp/15 gm
Egg - 1 no.
All purpose flour/ Maid -2 tbsp
Corn flour -2 tbsp/ 30 gm
Oil - 2 tbsp/30 ml
Chopped garlic -5-6 cloves
Copped ginger - 1 inch
Green Chilli -2-3 Nos.
Onion (cut in cubes) -1 medium
Green capsicum (cut in cubes) -1 small
Spicy red Chilli paste -1 tbsp/15 gm
Ketchup -2 tbsp/30 ml
Salt - As per taste
Vinegar -1 tbsp/15 ml
Soya Sauce – 1 tbsp/15 ml
Black Pepper – 1 tsp/5 gm
METHOD
Take boneless Chicken 500 gm in a clean bowl
Add Salt as per taste, Turmeric, Chilli Powder, Black Pepper, Soya Sauce, Vinegar, Ginger Garlic Paste and mix it well
Add egg and mix it well
Marinate for 30 mins
Add All purpose flour/ Maid and mix it well
Take a pan with pre heat oil
Deep fry all marinated chicken till light brown colour
Take a clean pan put oil, add Chopped garlic, Chopped ginger, Green Chilli, Onion (cut in cubes), Green capsicum (cut in cubes), Spicy red Chilli paste, Ketchup add stir properly
Now add the deep fried chicken
Add Salt as per taste, Vinegar, Soya Sauce, Black Pepper mix all well and cook it for 15mins
Serve it hot
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