Chili Chicken
A lip-smacking blend of crispy fried chicken coated with sauces and crunchy vegetables.
Ingredients
- 500 grams chicken breast, cut into bite-sized pieces.
To brine the chicken
- 1 cup cold water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp white vinegar
To fry the chicken
- 1 tsp black pepper powder
- 1 tbsp ginger-garlic-green chili paste
- 1 cup all-purpose flour / maida
- 1/2 cup corn flour
To prepare the sauce mix
- 3 tbsp soya sauce
- 2 tbsp tomato ketchup
- 1 tbsp vinegar
- 2 tbsp red chili-garlic paste
To prepare the corn flour slurry
- 1/3 cup water
- 1 heaped tsp corn flour
To prepare chili chicken
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chilies, finely chopped
- 2 tbsp chopped spring onion white
- 1 medium onion, cubed and petals separated
- 1 medium capsicum, cubed
- 1/2 tsp black pepper powder
- salt, as per taste
- 2 tbsp oil, to prepare chili chicken
- oil, to deep fry the chicken
- chopped spring onion greens, to garnish
Instructions
- Cut the chicken breast into bite-sized pieces, along the grain as shown in the picture.
To brine the chicken
- In a bowl, add water, salt, sugar and vinegar and mix well to dissolve the sugar.
- Add the cut chicken pieces to the solution and let the chicken brine in the solution for 2 hours in the refrigerator.
To deep fry the chicken
- To the brined chicken (along with the solution), add the ingredients listed under 'To fry the chicken'.
- Mix well to coat each piece well. Rest for 5 minutes.
- Heat enough oil in a deep-bottomed kadai on a medium flame, to fry the chicken.
- Add the batter-coated chicken in batches and fry them until they are 85% cooked and are very light-brown in color.
- Transfer the chicken pieces to a plate lined with tissue paper and let it rest for 15 minutes.
- Now, increase the heat on the kadai to high and let the oil smoke. Briefly fry the chicken pieces for the second time until they turn deep-golden brown in color.
- Transfer the chicken pieces to a plate lined with tissue paper and set aside until further use.
To prepare the chili chicken
- Mix all the ingredients listed under 'To prepare the sauce mix' and set aside.
- Cut the onions, capsicum, ginger, garlic, green chilies and spring onion whites.
- In a wok/kadai on medium-high heat, add 2 tbsp oil and let it heat.
- Add the ginger, garlic and spring onion whites and fry for a few seconds.
- Add the green chilies and fry for a few seconds.
- Add the chopped onions and capsicum and saute for 15-20 seconds on high heat.
- Add the prepare sauce mix to the kadai. Mix well with the rest of the ingredients.
- Prepare the corn flour slurry by mixing the corn flour and water together until well combined and add it to the sauce in the kadai.
- Add black pepper powder and mix well. Let the sauce thicken until desired consistency is reached.
- Add the fried chicken pieces and coat them uniformly with the sauce mixture.
- Add some cut spring onion greens and toss well.
- Serve hot with any fried rice or fried noodles.
Notes
- Cut the chicken along the grain to make sure all the juices are locked inside while frying them.
- Brining the chicken is an important step to make them juicy and tender. DO not skip this step.
- While frying the chicken for the first time, fry them on a medium heat until light golden-brown in color.
- Fry the chicken on a high heat for the second time until they turn dark golden-brown in color.
- Do not burn the chicken pieces while frying them for the second time.
- Do not over-crowd the kadai while frying the chicken pieces.
- Saute all vegetables on a high heat only for few seconds making sure you do not burn them.
- The onions and capsicum should remain a little crunchy. So, do not over-cook them.
- If you prefer a gravy version, then add some more water according to desired consistency.