Indian Chinese Chilli Chicken
Chilli Chicken is one of the most popular Indo-Chinese style Chicken appetizer or starter that is served in Indo-Chinese Restaurants.
Indian Chinese Chilli Chicken Recipe
Chilli Chicken is one of the most popular Indo-Chinese style Chicken appetizer or starter that is served in Indo-Chinese Restaurants.
Ingredients
For the grilled chicken :
- 500 g chicken breasts cut into 3 equal strips, then sliced thin
- 1 tbsp corn flour
- Salt
- 1/2 tbsp ground black pepper
- 20 ml rapeseed oil
For the sauce :
- 30 ml rapeseed oil
- 6 dried red chillies de-seeded and broken into 3 pieces each
- 4 green chillies cut into thick diagonal slices
- 2 inch ginger peeled and thinly sliced
- 1 red onion diced large squares
- 1 green pepper diced large
- 2 tbsp dark soy
- 1 tbsp light soy
- 2 chicken stock cubes dissolved in 250 ml hot water
- 2 tbsp corn flour
- 3 spring onions cut the bulb into quarters and the leaves into 1 inch long pieces
- 1 tbsp sesame oil
- sea salt
Instructions
- Sprinkle corn flour, salt and pepper on chicken pieces and toss well.
- Heat 20 ml oil in a large wok or non-stick saucepan and pan-grill chicken (in batches if required) on high heat. Turn the chicken over after a minute and grill both sides. Remove the chicken with a slotted spoon and set aside.
- Add the remaining oil, add red chillies and saute until darkened. Add green chillies and ginger; stir-fry for 2-3 minutes. Add onions and toss well for 1 minute. Add green peppers, dark and light soy and mix well. Add stock and bring mixture to a boil.
- Dissolve the corn flour in 1 ½ tbsp of cold water; mix well.
- Once the stock begins to boil, add the corn flour paste stirring vigorously to avoid any lumps. Add the grilled chicken, spring onions, and cook for a further 2 minutes on high heat. Check seasoning, drizzle sesame oil and serve hot with vegetable or egg fried rice.