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Saturday, March 27, 2010

Indo-Chinese Chilli chicken


1lb Chicken (bite-size)

For Marination:

1 Egg
1tbsp Corn flour
1 Pinch Ajinomotto
1/2tsp Salt
1/2tsp Black pepper powder
For sauce:

1/2 Yellow Onion (diced)
1/2 bell pepper (sliced)
5 dry red chilli (cut length wise)
1 1/2tbsp garlic (finely minced)
1tbsp ginger(finely minced)
2 green onions (chopped)
1/2tbsp chilli powder
1/2tsp Black pepper powder
1 tbsp corn flour (diluted in water)
4tbsp Soy sauce
1 1/2tbsp Chilli-garlic sauce
2tsp White Vinegar
1 pinch Ajinomotto
1 pinch Sugar
2 cups Water
How to:
  • Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.
  • In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.
  • Now add the onions and bell pepper and saute well.
  • Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
  • Add the ajinomotto, sugar and salt and mix well.
  • Now add the soy sauce and chilli-garlic sauce and cook for a min.
  • Pour the water, bring it to a boil and add vinegar.
  • Then add the fried chicken and mix well. Check salt and pepper for taste.
  • After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.
  • Switch off, when the sauce starts thickening and garnish with the remaining green onions.
Serve hot with steamed rice or fried rice or naan.

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