Chili Chicken Recipe:
To day we introduce recipe for Chili Chicken a popular Indo-Chinese dish. It is cooked mainly with boneless chicken but some people use chicken with bones aswel. Chicken can also be alternated with beef. It is best served with any sort of fried rice; chicken fried rice, vegetable fried rice or egg fried rice. The following recipe of Chili Chicken is very easy to cook.
So let’s start with the recipe.
INGREDIENTS for Chili Chicken:
Chicken Boneless ½ Kilograms
Onion 2 medium sized cut into cubes
Green Chillies 12 pieces cut into halves & remove seeds
Chicken Stock 2 cups
Corn flour ¼ cup
Vinegar ¼ – ½ cup
Chinese Salt 1 tea spoon
Ordinary Salt ½ tea spoon
Soya Sauce ¼ cup
Red chilli powder ¾ tea spoon
Sugar 1 tea spoon
Oil ¼ cup
Boil chicken with ordinary salt until tender and water dries. Keep in mind not to over boil them.
Make a paste of corn flour with ½ cup water.
Cut green chillies into halves and de-seed them.
Heat oil and fry boneless chicken pieces.
When slightly golden add onions and green chillies and fry them for a minute.
Then add red chillie powder and Chinese salt, fry a little more.
Now add vinegar, soya sauce, chicken stock and cook for 2 more minutes.
Before serving add corn flour paste and cook for a minute again.
Serve hot with fried rice.
If you alternate this recipe with beef then take the undercut portion of meat.
I have mentioned ¼ to ½ cup vinegar, that’s because you can select according to the required sourness.
I would suggest that if you want to double the quantity of recipe then double ¼ cup of vinegar otherwise the taste gets too sour.
When de-seeding the green chillies wear kitchen gloves to prevent burning and itching of hands later.
Some people prefer omitting chinese salt, its ok but then do taste the salt before serving.