Love the fiery, saucy, and scorching chook chilli served at your preferred Indo-chinese restaurant? You could recreate the magic at domestic with this clean and scrumptious bird chilli recipe — perfect as a starter or with fried rice or noodles.
🔥 components:
For the fowl marinade:
300g boneless chicken (cut into small cubes)
2 tbsp cornflour
2 tbsp all-cause flour (maida)
1 egg (non-obligatory for additonal crispness)
1 tsp ginger-garlic paste
Salt and pepper to taste
Oil for deep or shallow frying
For the sauce:
1 onion (sliced)
1 capsicum (sliced)
2–3 inexperienced chillies (slit)
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp vinegar
1 tsp purple chilli powder or paprika
1 tsp cornflour jumbled in 2 tbsp water
Salt to flavor
Spring onions for garnish
🍳 commands:
Marinate & Fry fowl
Blend hen with cornflour, maida, egg, ginger-garlic paste, salt, and pepper. Permit it rest for 15–20 minutes. Deep or shallow fry until golden and crispy. Set aside.
Prepare the Sauce
Warmness 2 tbsp oil in a wok. Add garlic, ginger, and green chillies — sauté till fragrant. Upload onions and capsicum, stir-fry on high flame for 2–3 minutes.
Add Sauces & Spices
Upload soy sauce, chilli sauce, ketchup, vinegar, and chilli powder. Mix well and let it bubble.
Thicken the Sauce
Add the cornflour slurry and cook until the sauce thickens barely.
Toss in bird
Add the fried hen and toss nicely till every piece is lined within the highly spiced, sizzling sauce.
Garnish & Serve
Garnish with chopped spring onions. Serve hot with fried rice or noodles.
Tip: want the full eating place-style sizzle? Heat a solid iron sizzler plate, vicinity the chook chilli on top, and watch it steam and sizzle to lifestyles!
Revel in your home made fowl chilli — spicy, crispy, and full of ambitious taste!
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