Spicy Delicious Chili Chicken - Chicken Chili Recipe
Ingredients:
- 1 lb (450g) boneless chicken, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon salt (adjust to taste)
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Oil for deep frying
- 1 tablespoon oil (for stir-frying)
- 1 medium onion, thinly sliced
- 1 medium bell pepper (capsicum), thinly sliced
- 2-3 green chilies, slit lengthwise
- 2 cloves garlic, minced
- 1-inch piece ginger, julienned
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon green chili sauce (optional)
- 1/4 cup water
- 2 green onions, chopped (for garnish)
- In a mixing bowl, combine the soy sauce, vinegar, ginger-garlic paste, red chili powder, black pepper powder, and salt. Mix well to form a marinade.
- Add the chicken pieces to the marinade and mix until all the chicken pieces are well coated. Allow the chicken to marinate for at least 30 minutes, or you can refrigerate it for a few hours to let the flavors penetrate the meat.
- In another bowl, combine the all-purpose flour and cornstarch. Mix well.
- Heat oil in a deep pan or a deep fryer over medium-high heat.
- Take each marinated chicken piece and coat it with the flour-cornstarch mixture, shaking off any excess.
- Carefully drop the coated chicken pieces into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes about 5-6 minutes. Ensure the chicken is cooked through and there is no pinkness in the center.
- Once cooked, use a slotted spoon to remove the chicken pieces from the oil and drain them on a paper towel-lined plate to remove excess oil.
- In a separate pan or wok, heat 1 tablespoon of oil over medium-high heat.
- Add the minced garlic and julienned ginger to the pan and stir-fry for about 30 seconds until they become fragrant.
- Add the sliced onions, bell peppers, and green chilies to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- In a small bowl, mix together the tomato ketchup, soy sauce, chili sauce, and green chili sauce (if using). Add this sauce mixture to the pan and stir well to coat the vegetables.
- Add 1/4 cup of water to the pan and mix well. Let the sauce simmer for a minute or two until it thickens slightly.
- Add the fried chicken pieces to the pan and toss them gently in the sauce, ensuring they are well coated.
- Cook for an additional minute to let the flavors meld together.
- Remove from heat and garnish with chopped green onions.
- Serve hot as an appetizer or as a side dish with fried rice or noodles.
No comments:
Post a Comment
We would love to hear "Your Yhoughts" on this article: 💗