Tuesday, 28 August 2012

Chilli Chicken

Over the years, Chinese food has become an integral part of Indian cuisine, popularly known as Indo-Chinese food. The perfect combination of Chinese flavors and Indian heat.



What you'll need..
  • 4 Skinless, boneless chicken thighs, cut into chunks
  • 1 Medium onion cut into chunks
  • 1 Medium green bell pepper cut into chunks
  • 2 Tsp ginger-garlic- green chilli paste
  • 1 Tbsp tomato ketchup
  • 1 Tsp dried red chilli flakes
  • 1 Tsp kashmiri chilli powder
  • 1/2 Tsp fresh cracked pepper
  • 1 Tbsp all purpose flour
  • 3 Tsp soya sauce
  • 2 Tsp vinegar
  • 1 egg, whisked (Optional)
  • 2 Dried red chillies
  • 1 Tsp ajinomoto/MSG (Optional)
  • 3 Tbsp oil
  • Salt to taste
How to..
  • Whisk together in a large mixing bowl 1 Tsp ginger-garlic-chilli paste, tomato ketchup, chilli powder, black pepper, all purpose flour, soya sauce, vinegar, egg, salt and 1 Tbsp oil. 
  • Add the chicken pieces to this marinade and in a zip lock bag or non metallic bowl set it in the fridge for 1-2 hours.
  • Heat a non stick flat pan and add the chicken pieces to it discarding any excess marinade. Cook over medium heat, turning occasionally, for 8-10 mins till the chicken pieces are well cooked. Remove from heat and set aside.
  • Heat oil in a large wok and add the remaining ginger-garlic-chilli paste and dried red chillies. Cook for 10-12 seconds.
  • Then add onions and green peppers. Cook on high heat for 3-4 minutes stirring constantly.
  • Add salt, red chilli flakes and MSG and mix well.
  • Now add the chicken pieces and mix well. Cook for another minute and serve hot with fried rice or noodles.   
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