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Chili Chicken

 INGREDIENTS:

  1. Chicken boneless 5oo grams, cut into bite-sized pieces
  2. Corn flour 4 tbsp
  3. All-purpose Flour 2 tbsp
  4. Rice Flour 2 tbsp
  5. Egg White 1 
  6. Ginger-Garlic Paste 1 tbsp
  7. Green Chili Paste 1 tsp
  8. Red Chili Powder 1 tsp
  9. Black Pepper powder 1/2 tsp
  10. Lemon Juice 1 tsp
  11. Baking Soda, a tiny pinch
  12. Sugar 1 tsp
  13. Salt to taste
  14. Oil for frying
For the Sauce and Stir-Fry:
  1. Oil 2 tbsp
  2. Green Chilis 3-4 chopped
  3. Onion 1 large, cubed and petals separated
  4. Garlic Cloves 6-8 finely chopped
  5. Ginger, finely chopped 1 tbsp
  6. Capsicum 1 cubed
  7. Soy Sauce 1 tbsp
  8. Green Chili Sauce 1 tbsp
  9. Red Chili Sauce 1 tbsp
  10. Vinegar 1 tsp
  11. Sugar 1/2 tsp
  12. Black Pepper Powder 1/2 tsp
  13. Kashmiri Red Chili Powder 1/2 tsp
  14. Spring Onion Greens for garnishing

METHOD:

Serving Size: 5-6

In a bowl, mix chicken pieces with lemon juice, salt, sugar, 1 tbsp oil, black pepper, red chili sauce, ginger-garlic paste, green chili paste, egg white, and red chili powder. Let it rest for 30 minutes.

Add all-purpose flour, rice flour, corn flour and baking soda to the marinated chicken.

Deep fry the chicken pieces in hot oil until they turn golden and crispy. Remove and set aside.

Heat 2 tbsp oil in a wok on high heat. Add the minced garlic, ginger, and green chilis. Sauté for 30 seconds until the garlic turns slightly golden and fragrant.

Toss in the onion petals and capsicum. Stir-fry on high heat for 2 minutes. They should be slightly charred but still remain crunchy.

Lower the heat and pour in the sauce mix along with red chili powder and sugar. Stir well to coat the vegetables. Add about 1/2 cup of water for a semi-dry consistency. Bring to a simmer.

Add the fried chicken pieces back into the wok. Toss everything together for 1 minute on high heat until each chicken piece is glazed in the sauce.

If the sauce looks dull, add a teaspoon more of oil or a tiny bit more sugar. This helps create that mirror-like shine.

Turn off the heat and throw in a generous amount of spring onions. Sprinkle white sesame seeds and crushed black pepper on top and serve with fried rice, Hakka noodles or as an appetizer.



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