Thursday, August 12, 2010

Dry Chilli Chicken

(Serves 4)


  • Chicken: 500 grams, boneless
  • Red onions: 1 large, cubed
  • Green bell peppers : 1 large, cubed
  • Garlic: 8 cloves chopped
  • Garlic paste : 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Green chillies: 6 chopped
  • Soy sauce: 3 tablespoons
  • Vinegar: 3 teaspoons
  • MSG(optional): ½ teaspoon
  • Tomato sauce: 2 tablespoons
  • Hot sauce: 3 tablespoons
  • Oil: 3 tablespoons plus extra for frying
  • Corn flour: 2 tablespoons
  • All purpose flour: 1 tablespoon
  • Egg: 1 large, beaten
  • Salt: to taste
  • Spring onion: for garnish


Wash the chicken and cut it into very small pieces. 
Mix garlic paste, ginger paste, one tablespoon soy sauce, one tablespoon hot sauce, salt, beaten egg, corn flour, all purpose flour and one tablespoon oil in a bowl. Coat the chicken pieces with the mix thoroughly and set aside for thirty minutes. 


Heat oil in a skillet and deep fry the marinated chicken pieces (4 to 5 at a time) till golden brown. Drain on absorbent paper and set aside. In another pan heat the remaining oil. Add chopped garlic and green chillies. Stir a few times and add chopped onion. When the onions turn translucent, add bell peppers. Sauté for three to four minutes and then add the remaining soy sauce, vinegar, hot sauce, tomato sauce, salt and MSG and sauté over high heat for four minutes. Add the fried chicken pieces and sauté for five minutes, stirring continuously. Remove from heat and garnish with chopped spring onion.

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