Chilli Chicken recipe in indo-chineese style

I had been experimenting a lot with chicken recently, especially with chilli chicken recipes... After trying with quite a few recipes I have come up with something that probably belong to Indochinese style. So, here goes another chilli chicken recipe... appropriate for native South Asian tongue, anyone else will find it a little too hot ;-)... My mother said this is one of the best dishes that I have ever cooked. Well, that is a great compliment from her as she is not really very fond of taste changes and does not like anything so easily.

Let's have a look at this simple recipe.Hope you will enjoy. :)

Cook Time
Prep time: 50 min
Cook time: 50 min
Ready in: About 1.5-1.75 hour
Yields: serves 4-6 people

Ingredients

A 1 kilo chicken, 
4 medium onions (chopped),
1 capsicum/green bell pepper,
2 tbsp soy sauce,
1 tsp apple cider vinegar,
1 tbsp green chilli (hot) paste,
2 tbsp freshly crushed ground pepper,
2 tsp of red chilli powder (hot),
6 fresh red chillis sliced in half,
2 tsp red pepper flakes,
2 tsp minced garlic,
2 tbsp of chilli sauce,
2 tbsp corn flour,
2 tbsp flour,
1 egg (optional),

Salt, as per your taste ( I usually omit salt as the sauces in the recipe are salty enough for my taste)

1/3 cup water (cold/room temperature)

2 tbsp of vegetable oil

Instructions:

•  Roughly cut the chickens into small cube sized pieces ( with bones).

• Cut the capsicum in cubes as well

•  Prepare green chilli paste and dried chilli flakes using  a food processor or grinder.

• Marinate the chicken with 1/2 of the following ingredients (chilli paste, soya sauce, ground black pepper, minced garlic, salt) for half an hour. Also add the egg and the flour in the process.
  

• Deep fry the marinated chicken pieces until they are golden brown and keep aside.

 

• Heat 2 tbsp oil in your pan and put the rest of the minced garlic when the oil is hot.

•  Add onions as soon as the garlic is a little soft ( in a minute or two).

• Add the rest of the green chilli paste, red chilli flakes and the ground black pepper when the onions start to get translucent.

•  Add the chilli sauce, vinegar and the red chilli powder and cook for 10 minutes.

• Add the fried chicken pieces and cook for 10 minutes.

• Mix the corn flour with cold water and pour over the chicken.

• Add the capsicum and halved red chilli.Cook for 5 minutes and switch off your cooker.

•  Serve with rice/noodles.

A quickie recipe: Chilli Chicken

Chilli Chicken is one of the easiest chicken recipes with lots of varieties that you may find online. The recipe I am sharing here is basically a quickie version I figured out while experimenting with the dish. If you are in a rush for preparing a lunch or dinner item, this is just what you would like to make, simple yet delicious.

Cook Time
Prep time: 20-25 min
Cook time: 35-40 min
Ready in: About 1 hour
Yields: serves 4-5 people

Ingredients

1 Medium sized whole chicken, cut into small pieces
4 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp barbecue sauce

1 tsp of sugar
Salt, as per your taste ( I usually omit salt as the sauces in the recipe are salty enough for my taste)
1tbsp Lemon juice

2 tbsp of corn flour

1/3 cup water (cold/room temperature)

2 tbsp of vegetable oil

500 gm diced onion

1 tbsp of minced garlic
3 Green chili, chopped
1 Bell Pepper cut into small cubes

Instructions

• Pour oil in a saucepan, add the minced garlic and half of the onions, stir them continuously until the onions are translucent.

•  Add the chicken pieces

• In a bowl, add the previously measure soy sauce, oyster sauce, barbecue sauce, lemon juice and sugar, mix well.

• Pour the mixture over the chicken, stir well.

• Once the chicken has started to change color (not translucent anymore), add the rest of the onions. 

• Add the green chillies

•  Cover and cook for about 10-12 minutes on medium heat. However, stir the contents from time to time and make sure nothing gets burnt.

•  Add bell pepper/capsicum

• Mix the corn flour with the water and pour it on the chicken being cooked.

•  Stir vigorously for 3/4 minutes so that the thick gravy forms uniformly.

• Serve with steamed rice/fried rice or chow mein.