Difficulty: Easy, Cook Time: 1 hour, Core Ingredient: Chili sauce, Servings: 4, Calories: 284
Description: Homemade Chinese with soft succulent tender chicken, fiery chili sauce and assorted vegetables, this dish packs a tasty punch to it.
For the marination
250 grams boneless chicken
Â½ tbsp. Chili sauce
Â½ tbsp. Soya sauce
Â¼ tsp. Pepper Powder
Â¾ tsp. Vinegar
2 tbsp. Corn flour
Â¼ tsp. Red Chili powder
Salt to taste
1 small egg for Â½ kg chicken (optional)
Oil for deep frying
For the Seasoning
Â¾ tbsp. Soya sauce
1 tsp. Chili sauce
Â½ tsp. Red Chili powder
Â½ tsp. Sugar
For the Vegetables
1 small Onion thinly sliced
Â¾ tbsp. Garlic
Â¼ cup cubed Bell Pepper / Capsicum
1 to 2 Green Chilies slit and De-seeded
1 sprig of Spring Onion chopped (optional)
4 to 5 leaves of Celery chopped finely (optional)
Spring Onions for garnish
Marinate chicken with chili sauce, Soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. For better results 2 hours is best. Meanwhile chop your onions and bell pepper.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add Soya sauce, chili sauce, red chili powder and sugar (optional) to a bowl and mix well.
Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, chicken tends to turn hard. Chicken can also be grilled at 240 C for 20 to 25 minutes in a preheated oven. When the chicken is cooked, drain them on a kitchen tissue.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic and fry for about a minute, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce and let the sauce bubble up well. Add the fried chicken, sautÃ© on high flame for 2 to 3 minutes. Serve chili chicken hot as appetizer with fried rice or noodles.
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