Chilli Chicken Chinese Style Food

EASY CHINESE CHILLI CHICKEN DRY

Steps:

• In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
• Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
• In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
• In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
• Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!

CHINESE CHILLI CHICKEN

Steps:

• Slice the chicken.
• Roughly chop the onion and pepper.
• Grate or finely chop the garlic.
• Cut the chilli in half, discard the seed and finely chop.
• Heat the oil in a wok or a large deep frying pan.
• Add the chicken, onion, peppers, chilli, garlic, and ginger.
• Fry for about 5 minutes on high heat.
• Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
• Serve with rice or Chinese noodles.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

CHILLI CHICKEN - CHINESE STYLE

Steps:

• Make a batter with the'Marinade' ingredients.
• Put chicken pieces into it and mix well.
• Set aside for 1/2 hour.
• Heat oil, about 2 inches deep, in a wok/frypan.
• Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
• Drain fried chicken on a paper towel.
• When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
• In a small bowl mix together cornstarch and water.
• Put back the wok on fire and heat the 2 tblsps of oil.
• Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
• Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
• The sauce will thicken; if you find it too thick, add some more water.
• When the bubbles appear, add the fried chicken pieces.
• Add salt and a pinch of MSG (if using).
• Stir fry chicken for 2 minutes and remove from fire.
• Serve hot with chinese fried rice/plain rice or noodles.