10 Minute Chilli Chicken Recipe| घर पे बनाये होटेल जैसा चिली चिकन🍗

Hello Everyone, Thanks for your support N Love for YOUR channel. Hello Friends!! Here my way of cooking delicious restaurant like chilli chicken at home. The recipe is super simple and requires basic ingredients, no fancy sauces or anything & cooks up quickly. I personally love to have chilli chicken my self, the dry version as a starter or chilli chicken with gravy with some egg fried rice or some crispy butter naan, yes you heard it right. This combination tastes amazing! You could also prep a roll with some roti and enjoy this appetizer. Do try the recipe & let me know in the comments! Cheers! Full written recipe for Restaurant style chicken chilli Prep time:15-20 minutes Cooking times: 15-20 minutes Serves: 4-5 people Ingredients: For frying chicken: • Boneless Chicken 500 gm (breast) • Salt & black pepper to taste • Vinegar 1 tsp • 1 egg • Cornstarch 2 tbsp • Oil for frying For sauce: • Oil 2 tbsp • Onions 1/4th cup (chopped) • Garlic 1/4th cup (chopped) • Ginger 1 inch (chopped) • Spicy Green chillies 12-15 nos. (slit) • Coriander stems 1 tbsp (chopped) • Hot water 100 ml • Spicy Green chilli paste 2-3 tbsp • Dark soy sauce 2 tsp (for colour) • Vinegar 1 tsp • China Salt a pinch • Salt & white pepper powder a pinch • Fried chicken • Veggies: 1. Capsicum 1 medium size (julienned) 2. Onions 1 medium size (petals) 3. Spring onion bulbs & greens 2 tbsp 4. Fresh coriander roughly chopped 1 tbsp • Cornstarch 1 tbsp + water 2 tbsp (for slurry) • Spring onion greens & bulbs (for garnish) • Fresh coriander leaves (for garnish) Method: • For frying chicken, clean the boneless chicken well, and further cut into strips or cubes as per your preference, I’m choosing to cut in small strips. • Now, add salt & black pepper to taste, vinegar, soy sauce, egg & cornstarch, mix well & coat the chicken with the marinade. Make sure the coating should not be very thick. After mixing you’ll feel the chicken hasn’t coated nicely but relax the chicken will fry perfectly. • Set oil in wok for frying, fry the marinated & coated chicken in hot oil on medium heat, until the chicken is cooked, tender & slightly golden in colour. Remove it over a plate and keep aside to be used later. Make sure not to over fry them like a chicken pakoda. • For making the chilli sauce, set a wok/kadai on high heat, add oil and let it heat nicely, further add onions, garlic, ginger, green chillies & coriander stems, stir & cook for 1-2 minutes or until the garlic is slightly cooked. • Now add water and cook for a minute on high flame. • Further add dark soy sauce, tomato catchup, vinegar 1 tsp, a pinch of sugar/China salt & salt & white pepper powder to taste, stir on high flame for a minute. • Now add the fried chicken & the veggies, stir briefly & cook on high flame for half a minute. • Further add additional 100 ml of water, in a separate bowl add cornflour & water, mix well to make a slurry, add the slurry & stir well & cook for a minute or until the sauce thickens and coat the chicken. • Taste the sauce and adjust the salt as per taste. Finish by adding some freshly chopped spring onion bulbs & greens & some fresh coriander. • Restaurant style chilli chicken is ready, serve hot. I like to have it with some roti or naan, you could also try that combination to elevate the experience of chicken chilli. Enjoy Your food. Follow us on social media platforms: Instagram - @the_ethical_kichen