Chicken Chilli Dry

Chicken Chilli Dry is an Indo Chinese starter dish which is spicy and juicy fried chicken pieces cooked in sauces with onions and peppers. This dish tastes hot, sweet and sour. It is best served hot as an appetizer or with fried rice, noodles and the best combination with our own Parathas. This is my style of preparing this dish. Try this recipe and let me know your comments. Have a Great Weekend Friends :)

Ingredients:

Chicken Marination

Chicken - 500 gms (boneless)

Corn flour - 4 tbsp

Maida - 2 tbsp

Egg - 2 nos

Red Chilli sauce - 2 tsp

Red food color - a pinch

Turmeric powder - a pinch

Red chilli powder - 2 tsp

Salt - ¼ tsp

For cooking

Oil - for deep frying the marinated chicken

Sesame oil - 3 tbsp

Garlic - 1 tbsp (chopped)

Onion - 1 large (cut to cube pieces)

Capsicum - 1 large (cut to cube pieces)

Green chillies - 4 nos (slit into half)

Soy sauce - 1 tbsp

Red chilli sauce - 2 tbsp

Green chilli sauce - 1 tsp

Tomato sauce - 1 tbsp

White Pepper powder - ½ tsp

Salt - to taste

Preparation:

- Cut, clean chicken and marinate and keep aside for 1 hour. 

- Heat oil in a kadai, deep fry the marinated chicken pieces on medium high flame till crisp. Drain excess oil on paper towel and keep aside.

- In a kadai, heat sesame oil, add chopped garlic and fry till brown in color.

- Add cut onions, capsicum and saute for a minute or two. (Make sure the onions and capsicum should be slightly crisp and soft)

- Now add the green chillies, soy, red chilli, green chilli, tomato sauces and mix well. Add white pepper powder and salt at this stage.

- Add the fried chicken pieces and mix well on high flame for a minute or two.

- Off flame and garnish with spring onions or sesame seeds (optional).

- Delicious and spicy chilli chicken dry is ready to serve with Fried Rice. 

Note:

- Adjust spice and salt as per taste.

- Adding green chillies to this dish is optional.

- Garnishing with spring onions or sesame seeds is optional.