Boneless Chilli Chicken Recipe
A very popular Indo-chinese dish, Chilli chicken must be the most popular dish that comes to mind when thinking about chinese food. Chilli Chicken is a popular Indo-Chinese chicken dish of Chinese Hakka origin. In India, this can include a variety of dry chicken preparations. Although boneless chicken is mainly used in this dish, some people also use boneless chicken.
Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use boned chicken too.
Here is a recipe of the Chilli Chicken:
Servings: 2
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Ingredients:
500 gms boneless chicken
2 tbsp soya sauce
1 egg
2 tbsp corn flour
5 green chilies, finely chopped
2 onions, finely chopped
1 tsp garlic paste
Salt to taste
1 tsp white pepper powder
1 tsp sugar
2 cups water
2 tbsp oil
Method:
Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate cubed chicken pieces in the the mixture for about 15 minutes.
In a wok heat oil and add garlic paste and green chilies and sauté for few seconds. Add sugar, pepper powder, salt and remaining Soya sauce. Add chicken pieces to it and deep fry the marinated chicken pieces till golden brown. Add water and bring to boil and cook for few minutes. Add the remaining corn flour to the curry stirring constantly to avoid lumps. Cook for 3 minutes. Garnish with chopped onions, green chilies.
Serve chilli chicken with hot steamed rice.
Microwave Chilli Chicken
Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 15 minutes.
Grind the green chillies. Heat oil in a microwavable pan for 2 minutes on full power. Add the pepper, sugar and chopped onions to it; cook for 5 minutes on 80 percent power.
Add garlic paste and mix it well. Cook for 3 minutes on 80 percent power.
Pour the marinated chicken into the pan with the marinade and stir to mix. Cook it for 5 minutes on 80 percent power.
Mix the contents of the pan with the paste of green chillies and other spices you made. Cook for 4 minutes on 80 percent power.
Add 1 cup of water; cover and cook for 8 minutes on 80 percent power.
Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use boned chicken too.
Here is a recipe of the Chilli Chicken:
Servings: 2
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Ingredients:
500 gms boneless chicken
2 tbsp soya sauce
1 egg
2 tbsp corn flour
5 green chilies, finely chopped
2 onions, finely chopped
1 tsp garlic paste
Salt to taste
1 tsp white pepper powder
1 tsp sugar
2 cups water
2 tbsp oil
Method:
Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate cubed chicken pieces in the the mixture for about 15 minutes.
In a wok heat oil and add garlic paste and green chilies and sauté for few seconds. Add sugar, pepper powder, salt and remaining Soya sauce. Add chicken pieces to it and deep fry the marinated chicken pieces till golden brown. Add water and bring to boil and cook for few minutes. Add the remaining corn flour to the curry stirring constantly to avoid lumps. Cook for 3 minutes. Garnish with chopped onions, green chilies.
Serve chilli chicken with hot steamed rice.
Microwave Chilli Chicken
Take a tbsp of soya sauce, a tbsp of corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 15 minutes.
Grind the green chillies. Heat oil in a microwavable pan for 2 minutes on full power. Add the pepper, sugar and chopped onions to it; cook for 5 minutes on 80 percent power.
Add garlic paste and mix it well. Cook for 3 minutes on 80 percent power.
Pour the marinated chicken into the pan with the marinade and stir to mix. Cook it for 5 minutes on 80 percent power.
Mix the contents of the pan with the paste of green chillies and other spices you made. Cook for 4 minutes on 80 percent power.
Add 1 cup of water; cover and cook for 8 minutes on 80 percent power.
Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words
