Chilly Chicken (Wet) Recipe
This is the Indo-Chinese version of Chilly Chicken (Wet) with gravy.
Ingredients
| Boneless chicken | 1 Pound | |
| All-purpose flour - 0.5 cup | ||
| Egg | 1 Large | |
| Scallions/Spring onions - 1 bunch chopped | ||
| Green chillies | 2 | |
| Red chilli flakes | 1 Tablespoon | |
| Ginger-garlic paste - 1 tsp | ||
| Black pepper powder | 0.25 Teaspoon | |
| Soy sauce | 5 Tablespoon | |
| Red Chilli Sauce - 2 tbs | ||
| Chicken broth | 2 Cup (16 tbs) | |
| Corn starch/corn flour - 1 tsp | ||
| Salt | 1 To taste | |
Directions
Cut chicken into small cubes and marinade with Ginger-garlic paste, black pepper powder, salt, soy sauce, red chilli sauce. Combine all-purpose flour and egg, mix well and refrigerate for at least 30 minutes.
Heat oil in a wok and deep fry the batter coated chicken cubes. Drain excess oil on a kitchen towel or absorbent sheet.
Heat 3 tbs oil in a wok. Add green chillies and saute. Next add the chopped scallions and saute until scallions begin to change color, add red chilli flakes. Add 1tbs soy sauce and a little red chilli sauce.
Add the chicken broth and bring the mixture to a boil.
Add the deep fried chicken cubes and continue cooking for another 30 seconds. Adjust salt according to taste.
Mix 1 tsp corn starch/corn flour to a little warm water, mix well so that lumps are not formed and add this mixture to the chicken broth and the gravy begins to thicken. Remove as soon as gravy reaches desired consistency.
Serve Hot with Steamed Rice.
Heat oil in a wok and deep fry the batter coated chicken cubes. Drain excess oil on a kitchen towel or absorbent sheet.
Heat 3 tbs oil in a wok. Add green chillies and saute. Next add the chopped scallions and saute until scallions begin to change color, add red chilli flakes. Add 1tbs soy sauce and a little red chilli sauce.
Add the chicken broth and bring the mixture to a boil.
Add the deep fried chicken cubes and continue cooking for another 30 seconds. Adjust salt according to taste.
Mix 1 tsp corn starch/corn flour to a little warm water, mix well so that lumps are not formed and add this mixture to the chicken broth and the gravy begins to thicken. Remove as soon as gravy reaches desired consistency.
Serve Hot with Steamed Rice.
Comments
Comments: 9 |
Add a Comment
ssarkar2006.india@gmail.com says :
I would suggest to add little rum in the marinade and ajina moto.The small sized chicken if used tastes better.
Posted on: 5 September 2010 - 12:54pm
foodpsychologist says :
Hi Snigdha,
My mouth is already watering. I'll try this Chilly Chicken with Nans also. I think, being a gravy, it should taste good.
Posted on: 2 September 2009 - 8:22am
perceptiveeye says :
Hi Snigdha, i always love to have dry chily chicken. But, here your recipe looks really tempting. I am gonna try this tonight :)
Posted on: 2 September 2009 - 4:58am
sutapa says :
hi
can you uplode any fish ( tilapia ) preparation.
i'am gonna try this chilly chicken. it looks very nice.
thanks.
Posted on: 19 August 2009 - 1:23pm
Snigdha says :
Hi sutapa! I haven't posted too many fish recipes. Hope to do so in the future! But here is a link to a Fish Fry recipe I have posted not too long ago.
http://www.ifood.tv/recipe/fish_fry_1
Posted on: 31 August 2009 - 5:02pm
mariner79 says :
Hello!
I consider myself somewhat of an expert in chilly chicken, eating, not preparing mind you! And I must say, your dish simply looks awesome! Guess what, I'am gonna have chilly chicken tonight! Keep up the good work, regards from New Delhi!
Posted on: 18 June 2009 - 9:13am
Chef
