Dry Chicken Chilli Cantonese Style Food

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.

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!

DRY CHICKEN CHILLI CANTONESE STYLE

Steps:

• In a wok stir fry green chillies and set aside.
• In the same wok add cubed chicken till cooked through. Set aside.
• Remove all but 1 TB of oil form the wok.
• Fry garlic paste for one minute till mildly aromatic.
• Add soy sauce, lemon juice, oyster sauce, sugar, catsup, MSG and pepper.
• Cook till sauce is somewhat reduced and thick.
• Add cooked chicken and keep cooking till chicken is rendered almost dry.
• Add julienned ginger towards the end of cooking.
• Turn off heat and add fried green chillies.
• Serve hot on a bed of rice or noodles.

DRY CHICKEN CHILLI FRY

Steps:

• Mix all ingredients except green chillis,oil and onion.Keep covered for 1 hour,longer if possible.Heat the oil in a good pan and fry the onion till golden brown,add the chillis and fry for2 mins,fry the chicken pieces on all sides,and cook covered on low heat for 15 mins or until cooked.Remove lid and fry until dry.Add lime juice and coriander.Serve with rice or naan and a cooling raita.
• Enjoy.