Chilli Chicken 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 Kerala Parotta. This is my style of preparing this dish. Try this recipe and let me know your comments. Have a Great Day Friends :)
Ingredients:
Chicken Marination
Chicken - 500 gms (boneless/with bone)
Corn flour - 3 tbsp
Egg - 1 nos
Ginger garlic paste - ½ tsp
Black pepper powder - ½ tsp
Red chilli powder - 2 tsp
Salt - 1 tbsp
For cooking
Oil - for deep frying the marinated chicken
Onion - 2 large (cut to cube pieces)
Capsicum - 1 large (cut to cube pieces)
Green chillies - 4-6 nos (slit into half)
Soy sauce - 1 tbsp
Red chilli sauce - 2 tbsp
Tomato sauce - 1 tbsp
Black pepper powder - 1/2 tsp
Sugar - ½ tsp
Vinegar - ½ tsp
Salt - to taste
Preparation:
- Cut, clean the chicken, marinate and keep aside for 1/2 hour.
- Heat oil in a kadai, deep fry the marinated chicken pieces on medium high flame till crisp. Drain excess oil on a paper towel and keep aside.
- Once done, in a kadai, heat oil, add green chillies and saute for a sec.
- Add onions and saute till translucent, now add capsicum and saute for a minute or two. (Make sure the onions and capsicum should be slightly crisp and soft)
- Now add the ginger garlic paste, soy, red chilli, tomato sauce and mix well on high flame. Add black pepper powder, vinegar and salt at this stage.
- Add the fried chicken pieces and mix well on high flame for a minute or two. At this stage add the sugar as well.
- Off flame and garnish with spring onions or sesame seeds (optional).
- Delicious and spicy chilli chicken dry is ready to serve with Fried Rice, Rotis, Kerala Porotta.
Note:
- Adjust spice and salt as per taste.
- Garnishing with spring onions or sesame seeds is optional.
