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Chili Chicken

 INGREDIENTS:

FIRST MARINATION
  1. Chicken Breast 500 grams, cut into strips or cubes
  2. Black Pepper Powder 1 tsp
  3. Red Chili Sauce 1 tbsp
  4. Ginger-Garlic Paste 1 tbsp
  5. Oil 2 tbsp
  6. Salt to taste

SECOND MARINATION
  1. Corn flour 1 tbsp
  2. All-purpose flour 2 tbsp
  3. Baking Soda 1 tsp
  4. Salt to taste 

SAUCE MIXTURE
  1. Dark Sauce 1 tbsp
  2. Tomato Ketchup 1 tbsp
  3. Red Chili sauce 1 tbsp
  4. Green Chili Sauce 1 tsp
  5. Vinegar 1/2 tsp
  6. Sugar 1/2 tsp
  7. Black Pepper Powder 1/2 tsp
  8. Corn flour Slurry 1 tbsp
TEMPERING
  1. Oil 1 tbsp
  2. Ginger 1/2 inch finely chopped
  3. Garlic Cloves 5-6 minced
  4. Onion 1 cubed, petals separated
  5. Red Bell Pepper 1/2 cubed
  6. Green Bell Pepper 1/2 cubed
  7. Spring Onions chopped 2 tbsp


METHOD:


Serving size: 5-6

Mix chicken cubes with salt, pepper powder, red chili sauce, ginger-garlic paste, and oil. Cover and refrigerate overnight.

To the same bowl, add corn flour, all-purpose flour, baking soda, and salt. Mix well and set aside.

Heat oil in a pan and deep-fry the chicken on medium heat until golden and cooked through. Drain and keep aside.

Combine soy sauce, ketchup, red and green chili sauces, vinegar, cornstarch slurry, sugar, and pepper powder.

Heat oil in a wok and add ginger, garlic, green chilis, and red and green bell peppers. Sauté until fragrant. The bell peppers should stay crisp.


Add the onion and sauté over high heat until slightly translucent. 

Pour in the sauce mixture and season with salt and sugar. Simmer until the sauce reduces and develops a rich, glossy sheen.

Add the fried chicken cubes. Toss well until everything is coated. Finish with chopped spring onions.

Serve hot, paired with fried rice, noodles, or as a standalone starter.

NOTE:

A two-step marination is essential for achieving optimal flavor and texture. If you mix in the flours from the start, they form an instant coating on the chicken, preventing the spices from penetrating properly. By marinating the chicken first without any flour, the flavors seep in properly. Then the second marination—where the flour is added—creates the crispy outer layer.







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