In Mumbai, India, my hairdresser's family owned a Chinese restaurant. Once when she was styling my hair, I asked her for the recipe of chilli chicken which she shared right away. From then on, I have always followed her recipe. After we migrated to Canada, we were addicted to the chilli chicken served at the local hakka restaurant. We order extra spicy with the heat level increased with more green chillies. The dish has dark, glossy chicken chunks with sliced onions, spicy green chillies, dry with no gravy or green bell peppers. A common, popular spicy dish, enjoyed with either fried rice or noodles and loved by all.
The chicken pieces are marinated with soy sauce, ginger, garlic, pepper powder for a couple of hours. Combined with corn flour, all purpose flour and egg, then deep fried till crisp. Finally, tossed with onions, green chillies, some more garlic and sauce. An addictive and satisfying dish, leaving you craving for more.
This dish is easy to prepare at home with the level of spiciness adjusted to your preference. Either boneless chicken breasts or thighs can be used with the latter more juicy and tasty. This recipe can be replicated with prawns, boneless fish, beef, pork, vegetables and paneer.
The chicken pieces are marinated with soy sauce, ginger, garlic, pepper powder for a couple of hours. Combined with corn flour, all purpose flour and egg, then deep fried till crisp. Finally, tossed with onions, green chillies, some more garlic and sauce. An addictive and satisfying dish, leaving you craving for more.
This dish is easy to prepare at home with the level of spiciness adjusted to your preference. Either boneless chicken breasts or thighs can be used with the latter more juicy and tasty. This recipe can be replicated with prawns, boneless fish, beef, pork, vegetables and paneer.
Indo-Chinese Chilli Chicken
(Serves 6)
Marination
Ingredients:
1/2 kg boneless chicken breasts or thighs
4 large cloves of garlic (grated)
1/2" ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons kikkoman light soy sauce
1 egg
2 tablespoons cornflour
2 tablespoons all-purpose flour or maida
oil for deep frying
Method:
Cut chicken into pieces, marinate with garlic, ginger, pepper powder and soy sauce for a couple of hours.
When ready to fry, mix in an egg with the chicken pieces along with the cornflour and all purpose flour.
Heat oil for deep frying.
Fry chicken pieces till cooked and golden brown. Drain on a sieve set over a bowl. Once cool, refry again for a couple of minutes until crisp.
Note:
Sauce
Ingredients:
2 large or 4 medium onions (thickly sliced)
4 long spicy green chillies (slit 1/2" diagonally)
8 large cloves of garlic (finely chopped)
2 tablespoons pearl river bridge dark soy sauce
1/2 cup chicken stock
1 tablespoon cornflour dissolved in 1/4 cup water
1 to 2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
spring onion greens for garnishing
salt (if required)
Method:
In a wide skillet, heat oil and add onions, garlic and green chillies. When garlic is fragrant, add soy sauce along with chicken stock and rice vinegar. Stir and when the sauce comes to a boil, add the fried chicken pieces. Combine and then add the cornstarch liquid to thicken sauce. Check for seasoning and if required, add salt. (Onions should have a crunch.)
Garnish with spring onion greens and serve warm.
Note:
(Serves 6)
Marination
Ingredients:
1/2 kg boneless chicken breasts or thighs
4 large cloves of garlic (grated)
1/2" ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons kikkoman light soy sauce
1 egg
2 tablespoons cornflour
2 tablespoons all-purpose flour or maida
oil for deep frying
Method:
Cut chicken into pieces, marinate with garlic, ginger, pepper powder and soy sauce for a couple of hours.
When ready to fry, mix in an egg with the chicken pieces along with the cornflour and all purpose flour.
Heat oil for deep frying.
Fry chicken pieces till cooked and golden brown. Drain on a sieve set over a bowl. Once cool, refry again for a couple of minutes until crisp.
Note:
- All-purpose flour can be replaced with potato starch.
Sauce
Ingredients:
2 large or 4 medium onions (thickly sliced)
4 long spicy green chillies (slit 1/2" diagonally)
8 large cloves of garlic (finely chopped)
2 tablespoons pearl river bridge dark soy sauce
1/2 cup chicken stock
1 tablespoon cornflour dissolved in 1/4 cup water
1 to 2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
spring onion greens for garnishing
salt (if required)
Method:
In a wide skillet, heat oil and add onions, garlic and green chillies. When garlic is fragrant, add soy sauce along with chicken stock and rice vinegar. Stir and when the sauce comes to a boil, add the fried chicken pieces. Combine and then add the cornstarch liquid to thicken sauce. Check for seasoning and if required, add salt. (Onions should have a crunch.)
Garnish with spring onion greens and serve warm.
Note:
- For extra spice, add more green chillies.
- Add rice vinegar according to your taste.