Dried Chili Chicken 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!

FRIED CHILI CHICKEN

Steps:

• Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
• In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
• Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
• Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.

DRIED CHILI CHICKEN

Steps:

• Heat olive oil in a large skillet over high heat.
• Add garlic and saute until lightly browned, approximately 1 minute.
• Add chicken and stir-fry 2 minutes.
• Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
• Add all remaining ingredients and cook, stirring constantly, 3 minutes.
• Serve immediately.

20-MINUTE CHICKEN CHILI - DAIRY FREE

Steps:

• Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
• In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
• Transfer to plate.
• Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
• Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
• Add corn.
• Return chicken to pan; heat through.