Hey there! How you doin’? I wish I would’ve known this sooner. No, really. My life would’ve been much easier. Never mind, here is my easy Chilli Chicken recipe for all the Kitchen noobs out there. No offence, I am a noob too!
- 500 gm Boneless Chicken
- 1 and a half tbsp Corn Flour
- 1 egg
- Vegetable Oil
- Green Bell Peppers/ Capsicum Chopped
- 1 Diced Onion
- Ginger-Garlic Paste
- Lots of Green Chillies
- Two Dried Red Chillies
- Tomato Ketchup
- Light and Dark Soya Sauce (8 gm each)
- Schezwan Sauce (optional)
- Red Chilli Powder
- MSG (Ajinamoto)
So now that we have the ingredients, let’s get to the cooking ya’ll!
Wash up the Chicken nice and well. Make sure there are no clots. Add salt, 1 egg and the corn flour. Mix with the chicken and coat it well with the batter. It should look something like this:
Next, we heat up some Vegetable Oil in a Wok and deep fry the Cornflour coated Chicken. Take your time with this one. Transfer the pieces into a bowl and then fry up the chopped Capsicum and Onion, separately.
Visual Representation of how the Onion and Capsicum are supposed to be cut up. (Image Courtesy: Google)
Next we add the Ginger and Garlic paste to the oil and then add the Onion and Capsicum back to the oil because duh, double frying is cool AF! We add a pinch of MSG into that. And when I write a pinch, I mean a pinch. You don’t have to spoon that in.
Stir it up and then add the Chicken Pakoras into that mix. Stir again. Now, on the side chop up some dried red chilli and and green chilli and then pour some vinegar into that. And that is how Chilli Vinegar sauce is prepared fellas!
No more going to the market to tear up your wallet with that delicacy! Hurrah!
Now, add 3 tablespoons of Tomato Ketchup, a tablespoon of light Soya Sauce and a tablespoon of dark Soya Sauce. Then, you may add the Chilli Vinegar Sauce and stir that in. Now you may want to add that Schezwan Sauce in, because, well idk, it just works!
Now, since I live with my mother, she likes a little bit of heat in her food. So I added some Red Chilli Powder and 4 whole Green Chillies to for that extra spicy kick!
Quickly add some water and stir that in. That should be followed by covering the wok up and letting the concoction simmer in medium-low heat for 3-5 mins. Now if you want your Chilli Chicken to be dry, then you may skip the water. Add some salt and vinegar later when you’re done with the simmering bit.
And Voila! Here is your Chilli Chicken. Ready to be served with some Fried Rice on the side.
Now, this is the easiest version for me. Comment down below if your recipe has something to enhance this dish.