Chilly Chicken (Wet)

Boneless Chicken – 1 lb/0.5 kg
All-purpose flour – 0.5 cup
Egg – 1 large
Scallions/Spring onions – 1 bunch chopped
Green chillies – 2 slit lengthwise
Red Chilli flakes – 1 tbs
Ginger-garlic paste – 1 tsp
Black pepper powder – 0.25 tsp
Soy Sauce – 5 tbs
Red Chilli Sauce – 2 tbs
Chicken Broth – 2 cups
Corn starch/corn flour – 1 tsp
Salt – to taste
Cut chicken into small cubes and marinade with Ginger-garlic paste, black pepper powder, salt, soy sauce, red chilli sauce. Combine all-purpose flour and egg, mix well and refrigerate for at least 30 minutes.

Heat oil in a wok and deep fry the batter coated chicken cubes. Drain excess oil on a kitchen towel or absorbent sheet.

Heat 3 tbs oil in a wok. Add green chillies and saute. Next add the chopped scallions and saute until scallions begin to change color, add red chilli flakes. Add 1tbs soy sauce and a little red chilli sauce.

Add the chicken broth and bring the mixture to a boil.

Add the deep fried chicken cubes and continue cooking for another 30 seconds. Adjust salt according to taste.

Mix 1 tsp corn starch/corn flour to a little warm water, mix well so that lumps are not formed and add this mixture to the chicken broth and the gravy begins to thicken. Remove as soon as gravy reaches desired consistency.

Serve Hot with Steamed Rice.

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Posted by on Jun 9 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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