CHILLI CHICKEN

I recognize that this CHILLI CHICKEN looks a lot like Trader Joe’s frozen kung poa chicken, BUT I promise its way way better. (Not to mention spicier.) Indo-Chinese food is a big deal in India, and this dish is the star of the table. The ginger-garlic marinated chicken is lightly fried, then coated in a spicy chilli sauce. An appetizer or main course to pair with rice or noodles.

Servings: 4 Total Active Time: 1 hour

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Chilli Chicken Ingredients.jpg
 
1. Cube chicken into bite sized pieces. Add black pepper, chili powder, egg, corn starch, AP flour, 1/4 tsp salt and 1/2 tbsp ginger. Finely mince the garlic and add 1 tsp, reserving the rest. Let sit for 20 minutes (add 1 - 2 tbsp water if the batte

1. Cube chicken into bite sized pieces. Add black pepper, chili powder, egg, corn starch, AP flour, 1/4 tsp salt and 1/2 tbsp ginger. Finely mince the garlic and add 1 tsp, reserving the rest. Let sit for 20 minutes (add 1 - 2 tbsp water if the batter is too thick).

2. Pour 1/2 inch of oil into large skillet over a medium high flame. Check readiness by testing if one piece of chicken sizzles immediately without burning. Working in batches to not crowd the pan, fry chicken for 2-3 minutes a side.

2. Pour 1/2 inch of oil into large skillet over a medium high flame. Check readiness by testing if one piece of chicken sizzles immediately without burning. Working in batches to not crowd the pan, fry chicken for 2-3 minutes a side.

3. Transfer chicken to a paper-towel lined plate when done.

3. Transfer chicken to a paper-towel lined plate when done.

4. Cut thai chillies into 1/4ths and the onion and bell pepper into large cubes. In another skillet, heat 3 tbsp oil on medium flame. Add remaining ginger, garlic and thai chillies. Cook for 2 minutes, stirring often to prevent the garlic from burnin

4. Cut thai chillies into 1/4ths and the onion and bell pepper into large cubes. In another skillet, heat 3 tbsp oil on medium flame. Add remaining ginger, garlic and thai chillies. Cook for 2 minutes, stirring often to prevent the garlic from burning.

5. Increase heat to medium high and add onion and bell pepper. Cook, stirring often until the vegetables soften slightly but still retain their bite.

5. Increase heat to medium high and add onion and bell pepper. Cook, stirring often until the vegetables soften slightly but still retain their bite.

6. Reduce flame to medium and add soy sauce and chilli garlic sauce. Mix and let simmer for 2 minutes. Taste and adjust for salt.

6. Reduce flame to medium and add soy sauce and chilli garlic sauce. Mix and let simmer for 2 minutes. Taste and adjust for salt.

When ready to serve, toss in chicken and let cook for 2-3 minutes.

When ready to serve, toss in chicken and let cook for 2-3 minutes.

Chilli Chicken

Chilli Chicken

Yield: 4
Author:
Cook time: 1 HourTotal time: 1 Hour

Ingredients

  • 1 pound chicken thighs
  • 1 tablespoon all-purpose flour 
  • 1 1/2 tablespoons corn starch 
  • 1/2 teaspoon chilli powder 
  • 1 teaspoon ground pepper 
  • 10 garlic cloves 
  • 2 tablespoons minced ginger 
  • 1 egg 
  • 2 thai chillies 
  • 1/4 large onion 
  • 1 bell pepper 
  • 1 teaspoon soy sauce 
  • 1 tablespoon chilli garlic sauce 
  • salt to taste 
  • neutral oil 

Instructions

  1. Cube chicken into bite sized pieces. Add black pepper, chili powder, egg, corn starch, AP flour, 1/4 tsp salt and 1/2 tbsp ginger. Finely mince the garlic and add 1 tsp, reserving the rest. Let sit for 20 minutes (add 1 - 2 tbsp water if the batter is too thick).
  2. Pour 1/2 inch of oil into large skillet over a medium high flame. Check readiness by testing if one piece of chicken sizzles immediately without burning. Working in batches to not crowd the pan, fry chicken for 2-3 minutes a side.
  3. Transfer chicken to a paper-towel lined plate when done.
  4. (Everything moves fast in this stage, so I recommend having all your vegetables ready to go) In another skillet, heat 3 tbsp oil on medium flame. Add remaining ginger, garlic and thai chillies cut into fourths. Cook for 2 minutes, stirring often to prevent the garlic from burning.
  5. Increase heat to medium high and add onion and bell pepper (cut into large pieces). Cook, stirring often until the vegetables soften slightly but still retain their bite.
  6. Reduce flame to medium and add soy sauce and chilli garlic sauce. Mix and let simmer for 2 minutes. Taste and adjust for salt.
  7. When ready to serve, toss in chicken and let simmer for 2-3 minutes.
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