Monday, 29 June 2015

CHICKEN CHILLI / CHILLI CHICKEN



CHICKEN CHILLI / CHILLI CHICKEN

INGREDIENTS

MARINATION

Chicken breast cut in bite sized cubes
125 gms
Ginger garlic coarse paste
1 tbsp
Soya sauce
1 – 1 ½ tbsp
Salt
T.T.
Pepper pdr
½ tsp
Cornflour
1 tbsp
Maida / refined flour
½ cup
Oil
For deep frying
STIR FRY

Onion cut in quarters separated
1 no
Red bell pepper cut in quarters
¼ no
Yellow bell pepper cut in quarters
¼ no
Green bell pepper / capsicum cut in quarters
¼ no
Green chillies slit in the centre lengthwise
4 nos
Soya sauce
3 – 4 tbsp
White vinegar
2 tbsp
Salt
T.T.
Pepper pdr
½ tsp
Ginger garlic coarse paste
1 tbsp
Cornflour
½ tbsp
Water
¼  cup
Spring onion greens cut in 1 inch pieces
3 – 4 tbsp
Spring onion greens finely shredded
1 – 2 tbsp
Sesame seeds for garnish
1 tsp


METHOD:



1.       To the chicken add the ginger garlic paste, soya sauce, salt, pepper pdr and mix to coat well.


2.       Add in the cornflour to it and toss. Keep in refrigerator for 1 hour.


3.       Remove the chicken, roll and coat individual pieces in maida coating each well.



4.       Deep fry them in small batches till they are well browned.


5.       Remove and drain on to absorbent paper.

6.       In a separate pan take 1 tbsp oil.



7.       When it is hot add the ginger garlic paste and spring onion greens cut in 1 inch pieces.



8.       Stir a little and add the quarters of onion, capsicum / bell pepper and green chillies.


9.       Stir fry on a high flame till the edges of the onions starts to caramelize.


10.   Add in the soya sauce, vinegar, pepper pdr and salt. Mix and toss. Add the chicken.


11.   Dissolve the cornflour in water and pour it into the pan.


12.   Mix and toss, it should just coat.


13.   Preferably there should be no sauce but a glaze over the chicken and veggies.

14.   Sprinkle on top with shredded spring onion and sesame seeds. Serve immediately.






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