By: Lalarukh
Living off of takeaway and home delivery packages, quickly transferring food from disposable containers to your own (as per standard practice), and heating your favorite fast foods in your microwaves, somewhat ruining the greasiness that makes it so good can be frustrating. Especially for people who go out often, being stuck in their four walls is difficult. Exactly why I bring you this quick and easy, copycat recipe for Chilli Chicken (with gravy).
Originally inspired by @islamabadfoodgram’s Chilli Garlic Chicken, the recipe has evolved into something that will be better for some, worse for some. Keep reading for the recipe and helpful tips.
Chilli Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
Chicken:
Chicken (boneless) 500 grams cubed
Flour 3 tbsp
Cornflour 2 tbsp
Salt ½ tsp
Soy Sauce 3 tbsp
Black pepper 1 tsp
Garlic paste 1 tbsp
White pepper ½ tsp
Red chili flakes ½ tsp
Egg 1
Oil for frying
Vegetables:
Onion (cubed) 1 large
Mushrooms (sliced) ⅓ cup
Capsicum (cubed) 1 large
Sauce:
Oil 4 tbsp
Green Chillies (sliced) 3-4
Garlic paste 1 tbsp
Chilli Sauce 2 tbsp
Brown Sugar 2 tbsp
Black pepper 1 tsp
Soy Sauce ⅓ cup
Red chili flakes 1 tsp
Salt ½ tsp
Tomato sauce/Ketchup 4 tbsp
Cornflour 1 ½ tbsp
Water ½ cup + 4 tbsp
Method:
Mix Flour, Cornflour, Salt, Soy Sauce, Black pepper, Garlic paste, White pepper, Red chili flakes, and Egg. Coat chicken.
Heat oil. Fry chicken till the coating is golden brown. Strain and keep aside.
In another pan, heat 4 tbsp oil. Add garlic paste and saute for one minute. Add green chilies. Fry for 2 minutes.
Add brown sugar, and all the vegetables. Fry until the vegetables start to soften.
Mix cornflour in 4 tbsp water. Set aside.
Add all the remaining ingredients to the pan. Cook for 3 minutes, or until everything is incorporated properly.
Add the cornflour mixture to the pan. Mix.
Once the sauce thickens, add the fried chicken.
Garnish with chopped chives and sesame seeds. Serve with rice/vegetable chow mein. Enjoy!
Tips:
Be cautious of the chilies you use and how much heat you can handle. Some are spicier than the others. Adjust the number of chilies and if you de-seed them or not based on the type of chili you use and your tolerance.
Drop chicken in hot oil with full flame, lower the flame once the chicken is in. Makes the chicken crispier!
Taste, taste, taste! Taste the sauce as you go. Add whatever sauce you want more of.
Experiment with vegetables. The recipe only says onions, capsicums, and mushrooms, but you can use soybeans, spring onions, carrots, anything! Add or reduce according to your preference.
Increase all the sauces by 1 tbsp if you’re serving this with rice. Keep it the same if making it with chow mein.
Have all things prepared before cooking anything. Saves time, and hassle!
Have fun!
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