Restaurant Style Chilli Chicken


Chinese recipe, Restaurant Style Chilli Chicken, Quick and Easy, Rumki's Golden Spoon, Chinese recipe with chicken, chicken recipe, Indo-chinese recipes, chicken appetizer recipe, nonveg starter/appetizer recipe, spicy chicken/murgi recipe, chicken recipe with capsicum/bell peppers
Chilli Chicken is one of my favourite dishes and I always had the desire to prepare this dish at home which will exactly taste like takeaway. I have experimented a lot with this dish to come up with perfect restaurant style taste. Finally, I got the perfect recipe to prepare a perfect Chilli Chicken.

It is a very simple and easy recipe and gets prepared very quickly unlike other Chicken recipes. To prepare any Chinese or Indo- Chinese preparation very common and easily available ingredients are required and soya sauce is one of them.

To prepare a perfect Chilli Chicken, few things need to be taken care off. I have tried to cover all the steps to find you the best result of the dish.


Reason behind the popularity of Chilli Chicken

It can be eaten as appetizer as well as sides with either Chow Mein, Noodles or fried Rice. It is a great option for any party or family get together.

It is one of the most delectable Chicken dishes. Any party is incomplete without Chilli Chicken. In fact, in India Chinese food means Chilli Chicken and Chicken Fried Rice. There is not a single restaurant in India which does not have Chilli Chicken in their Menu card.

The reason behind its popularity is none other than its unbeatable taste which keeps pulling our string towards it again and again.


Which portion of chicken tastes best in Chilli Chicken?

Normally boneless and skinless pieces are used for Chilli Chicken. They taste better than bone in Chicken pieces. Though many people also use Chicken pieces with bones for this preparation, but I have used boneless pieces. Most of the reputed restaurants uses boneless Chicken for this preparation.

In boneless portions, always choose Chicken thighs for preparing Chilli Chicken. Chicken thighs results best for this dish. Because they have more fat than breast pieces and result in succulent Chicken in Chilli Chicken.
Chinese recipe, Restaurant Style Chilli Chicken, Quick and Easy, Rumki's Golden Spoon, Chinese recipe with chicken, chicken recipe, Indo-chinese recipes, chicken appetizer recipe, nonveg starter/appetizer recipe, spicy chicken/murgi recipe, chicken recipe with capsicum/bell peppers


How to marinate the Chicken pieces?

To get the perfectly flavoured and spicy Chicken, it is very important to marinate them before cooking. It helps the Chicken to absorb the flavours of spices.

  • Marinate the Chicken for an hour for the best result.
  • I have marinated the Chicken with black Pepper, red Chilli powder, Soya sauce and Ginger -Garlic paste, for flavouring.
  • Always use Salt to marinate the Chicken. This makes the Chicken salty from inside. Otherwise, Chicken will taste dull from inside.
  • I have added all purpose flour too to marinate the Chicken. It gives a light coating to the Chicken during the time of frying.
  • I have added an Egg to marinate the pieces. Few people even use Corn-starch instead of Egg. This prevents the chicken to become chewy and rubbery. It helps the Chicken to hold its moisture.


How to fry the Chicken?

In many places, Chicken is deep fried for the dish. But by this process, the Chicken pieces absorb too much Oil which makes the dish unhealthy.

I always prefer to shallow fry them. But during the time of shallow frying, two things need to be taken care of.

  • Utensil: I always prefer non-stick pan to shallow fry the marinated chicken. It prevents the Chicken pieces to stick to the pan.
  • Temperature of the hob: Always try to fry the Chicken pieces in medium flame. It would give the best result. When cooked in high flame, the Chicken may not get cooked from inside. Also, if it is cooked in low flame for a long time then the Chicken may become hard and chewy.


How to get the nice bite of Onions & Bell Peppers?

Always fry the Onions in medium high flame. Don’t go for slow cooking process for this preparation or else the Onions will lose its crunch.

Same thing applies for Bell Peppers too. Don’t cover the pan or cook them in low flame. Always cook Bell Peppers in medium high flame and toss them properly. This would help you to maintain the crunch of the Bell Peppers and also get it cooked properly.


How to flavour Chilli Chicken?

To get the best flavour, always use freshly chopped Garlic and put them first in the pan for frying. Then add Onions and other ingredients. Garlic is one of the most key ingredients of Chilli Chicken for flavouring.

Second most important ingredient for flavouring the dish is Soya sauce. You will get the authentic flavour of Indo-Chinese dish only after adding Soya sauce.

Normally, in Chilli Chicken preparation, very less amount of spices is added and ground black Pepper is one of them.

I have used green Chillies for flavouring. Most of the people chop them or slit them before adding but I have added whole Chillies to avoid much of chilli hot taste.


Misconception about Chilli Chicken

Many people think Chilli Chicken means full of Chillies and they are spicy hot. But that’s not true. In Chilli Chicken, very less or almost no spices are added other than ground black Pepper which is not responsible to make the dish chilli hot.

Chilli chicken is in fact a recipe of multiple flavours where spicy shallow fried Chicken pieces are cooked with Garlic, Onions, spring Onions, Bell Peppers in Soya sauce, Chilli sauce, Tomato ketchup and black Pepper.

I have already shared some Chinese as well as Indo-Chinese preparations. You can check few of them like


..And Many more…
Chinese recipe, Restaurant Style Chilli Chicken, Quick and Easy, Rumki's Golden Spoon, Chinese recipe with chicken, chicken recipe, Indo-chinese recipes, chicken appetizer recipe, nonveg starter/appetizer recipe, spicy chicken/murgi recipe, chicken recipe with capsicum/bell peppers



Ingredients:


To marinate the Chicken
  • 750 Grams Chicken thighs, medium pieces (boneless-skinless)
  • 1 Egg
  • 1 teaspoon Soya sauce
  • ½ teaspoon ground black Pepper
  • ½ teaspoon Chilli powder (Optional)
  • 1 teaspoon Ginger-Garlic paste
  • Salt to taste
  • 1 tablespoon All-purpose flour

Tip: While you marinate the Chicken, the flavours go inside the Chicken and makes the Chicken tender. The Soya Sauce makes the Chicken flavourful and gives a nice colour. The Egg helps the Chicken to hold its moisture. This step helps you to get flavoured, tender and juicy chicken.


Rest of the ingredients
  • 2 large Onions, diced and separated
  • 5 sticks of Spring Onions, finely chopped
  • ½ green Bell Pepper, medium diced
  • ½ red Bell Peppers, medium diced
  • 2 Tomatoes, deseeded and diced
  • 4-5 Garlic cloves, finely chopped
  • 2 green Chillies
  • 2 teaspoons Ginger-Garlic paste
  • 2 teaspoons Soya sauce
  • 1 teaspoon Chilli sauce
  • 1 tablespoon Tomato ketchup
  • ½ teaspoon Ground Black Pepper
  • ¼ teaspoon Smoked Paprika powder (Optional)
  • Salt to taste
  • Some greens of Spring onions for garnishing




Instructions:
  1. First wash and clean the Chicken thighs and cut into medium pieces.
  2. Transfer the Chicken into a mixing bowl.
  3. Add Salt, black Pepper, Soya sauce, Ginger-Garlic paste, Chilli powder, all-purpose flour and an Egg into the bowl.
  4. Mix all the ingredients thoroughly and cover the bowl.
  5. Allow the Chicken to get marinated for an hour.
  6. On the other hand, add diced Tomatoes into a jar of grinder and grind them into a smooth paste.
  7. Take a large non-stick pan and put some Oil on it.
  8. Shallow fry the Chicken pieces evenly in medium flame from both sides and keep them aside on kitchen tissue.



    Tip: Don’t overcook the Chicken as it may become dry.

  9. In the same pan, add some more Oil.
  10. Once the Oil is hot, add Garlic and fry them till they turn light golden in colour.
  11. Add Onions and fry them in high flame for 2 minutes.
  12. Add Ginger-Garlic paste and mix them thoroughly.
  13. Add green Chillies.
  14. Cook them in high flame until the raw smell goes away. Stir occasionally.
  15. Add green and red Bell Peppers and stir them properly.
  16. Cook them in high flame for 1-2 minutes and stir occasionally in between.
  17. Add Tomato paste and give a nice mix.
  18. Add Spring Onions and mix them properly.
  19. Cook them in high flame for another couple of minutes. Stir occasionally.
  20. Add Soya sauce, Chilli sauce, Tomato ketchup and mix them properly.
  21. Cook them for a minute in medium flame.
  22. Add Salt, ground Black Pepper and give a nice mix.
  23. Add the Chicken (Step 8) into the pan and mix them thoroughly until the Chicken pieces get coated with the sauce.


  24. Cook them in high flame for 30 seconds and switch off the flame.



Serving Instruction
Transfer the Chilli Chicken out in a serving bowl or plate. Serve immediately for the best taste and texture. Garnish with some greens of Spring Onions. Enjoy the yummy Chilli Chicken with your family and friends.

Chinese recipe, Restaurant Style Chilli Chicken, Quick and Easy, Rumki's Golden Spoon, Chinese recipe with chicken, chicken recipe, Indo-chinese recipes, chicken appetizer recipe, nonveg starter/appetizer recipe, spicy chicken/murgi recipe, chicken recipe with capsicum/bell peppers

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