½kgChicken with/without bones- cut into small pieces
2tspSoya sauce
1 ½tspGinger-garlic paste
2tspCornflour
Salt to taste
Oil for deep frying
For the gravy
2tbspOil – preferably sesame oil, or any vegetable oil
7Garlic pods – chopped
8Green chilli- depending on how spicy the chillies are
2stems Spring onions – finely chopped
2tspSoy Sauce
1 ½cupsWater
1tspCornflour – dissolved in cold water to runny paste
Directions in a nutshell
Marinate the chicken with ingredients listed under marinade. Be cautious with the salt as soya sauce is already high in salt content. Or you can use the low sodium soya sauce. Let the marinated chicken rest for atleast half an hour.
In a deep bottom pan or kadai heat enough oil for deep frying the chicken. Fry the marinated chicken until cooked and brown. Keep aside on a kitchen towel.
In a pan heat oil and sauté the garlic first followed by the green chilies. Sauté for around 2 minutes.
Add the remaining soya sauce and pour some cups of water. Let it boil and then add the fried chicken pieces.
Mix well and finally add the cornflour dissolved in cold water. Stir well and cook till it comes to a boil. Finally sprinkle the chopped spring onions and mix well.
Serve hot with fried rice or noodles.
Directions
1
Well this is the real deal! I shared my story in one of my earlier posts about how I ordered for Chili Chicken and instead got Chicken Chili (local chef special)! Food faux pas!!!
I used to watch my older brother make this…waiting impatiently to start eating. It is amazing how some dishes, even after years, evoke so many emotions – or tummy growls!
Boneless chicken works best for this recipe, but you can also use small pieces of chicken with bone if you prefer. Marinate with Soya Sauce, ginger-garlic paste, cornflour and little salt.
2
Let it sit for atleast half an hour and then deep fry till cooked through and brown.
3
For the gravy you need, a few simple ingredients – garlic, green chilies, spring onions, some more soy sauce and some more cornflour –dissolved in cold water. Saute garlic and green chilies in little oil.
4
Add soya sauce and water. When it comes to a boil, add the fried chicken.
5
Mix well, and finally add the cornflour paste to thicken the gravy.
6
Just after it starts to boil, add finely chopped spring onions and mix well. Your Indo-Chinese Chili Chicken is ready!
Ingredients
Marinade
½kgChicken with/without bones- cut into small pieces
2tspSoya sauce
1 ½tspGinger-garlic paste
2tspCornflour
Salt to taste
Oil for deep frying
For the gravy
2tbspOil – preferably sesame oil, or any vegetable oil
7Garlic pods – chopped
8Green chilli- depending on how spicy the chillies are
2stems Spring onions – finely chopped
2tspSoy Sauce
1 ½cupsWater
1tspCornflour – dissolved in cold water to runny paste
Directions in a nutshell
Marinate the chicken with ingredients listed under marinade. Be cautious with the salt as soya sauce is already high in salt content. Or you can use the low sodium soya sauce. Let the marinated chicken rest for atleast half an hour.
In a deep bottom pan or kadai heat enough oil for deep frying the chicken. Fry the marinated chicken until cooked and brown. Keep aside on a kitchen towel.
In a pan heat oil and sauté the garlic first followed by the green chilies. Sauté for around 2 minutes.
Add the remaining soya sauce and pour some cups of water. Let it boil and then add the fried chicken pieces.
Mix well and finally add the cornflour dissolved in cold water. Stir well and cook till it comes to a boil. Finally sprinkle the chopped spring onions and mix well.
Serve hot with fried rice or noodles.
Directions
1
Well this is the real deal! I shared my story in one of my earlier posts about how I ordered for Chili Chicken and instead got Chicken Chili (local chef special)! Food faux pas!!!
I used to watch my older brother make this…waiting impatiently to start eating. It is amazing how some dishes, even after years, evoke so many emotions – or tummy growls!
Boneless chicken works best for this recipe, but you can also use small pieces of chicken with bone if you prefer. Marinate with Soya Sauce, ginger-garlic paste, cornflour and little salt.
2
Let it sit for atleast half an hour and then deep fry till cooked through and brown.
3
For the gravy you need, a few simple ingredients – garlic, green chilies, spring onions, some more soy sauce and some more cornflour –dissolved in cold water. Saute garlic and green chilies in little oil.
4
Add soya sauce and water. When it comes to a boil, add the fried chicken.
5
Mix well, and finally add the cornflour paste to thicken the gravy.
6
Just after it starts to boil, add finely chopped spring onions and mix well. Your Indo-Chinese Chili Chicken is ready!
