Chilli chicken, what can I say about it. It tops my favorites list, especially this version of it. As I have mentioned in my earlier posts, Indo Chinese is my favorite cuisine and for the same reason, I am very particular about how it tastes. I miss the kind of variety of Indo Chinese dishes we get in India. I haven’t found a restaurant here that serves good Indo Chinese food.
Some of the these dishes that has sweet, hot and sour taste, can be really tricky. They would taste awesome with the perfect proportions and awful if the proportions go wrong. For me, Indo Chinese and Chat varieties fall in that category. That’s my problem with these restaurants. Somehow, the proportions don’t go with my liking. The problem with most restaurants is that they make the dishes more sweet. I am a person who can manage more hot or sour taste but I totally dislike when the dish/main course is sweet.
This is my mom’s version of Chilli Chicken which has been a hit in our family and also among my friends. When I go home for vacation and return to the hostel, my friends would wait for me to get my mom’s chilli chicken and tomato rice. The combination might not sound very appetizing, but trust me, we all used to just dig in and end up licking our fingers, still wanting for more 😛
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Chicken – 300 gm
Bell pepper/Capsicum – 1 no, chopped
Onion – 1 no, chopped
Garlic – 10 pods, minced
Green chilli – 1 no
Soy sauce – 1/2 tsp
Chilli garlic sauce – 1 tbsp
Vinegar – 1/4 tsp
Ajinomotto – 2 pinches
Ground black pepper – 1/4 tsp
Cornflour – 1 heaped tsp(optional)
Oil – 5 tbsp
Salt – to taste (1/2 tsp)
Red color – 2 pinches
Coriander leaves – 5 stands(optional)
Green onion – 2 nos
To cook chicken:
Soy Sauce – 1 tsp
Vinegar – 1/2 tsp
Salt – to taste(apprx. 1/2 tsp)
Water – apprx. 1/4 cup
1. In a saucepan, boil and cook the chicken with some soy sauce, vinegar and salt. Cook covered and add water as required. Measurement given under ‘To cook chicken’ section.
2. Meanwhile, heat oil in a pan. Fry the minced garlic till its turn light brown. Strain the extra oil and keep the fried garlic aside(on a kitchen towel for the oil to drain fully).
3. Now fry the chopped bell pepper/capsicum till it turn crisp and light brown. Strain the extra oil and keep the fried bell pepper aside(on a kitchen towel for the oil to drain fully).
4. Now in the same pan, fry chopped onion. Let it cook till it becomes light brown. To this, add the fried garlic and bell pepper(that was kept aside).
5. Add red chilli powder(optional), green chilli, salt and ajinomotto and saute well.
6. Add cooked chicken along with the stock and stir well.
7. When the stock starts to dry up, add the hot sauce(Chilli garlic sauce), vinegar and food color(mixed in 1/4 cup water) and mix well.
8. Once the sauces evenly cover the pieces, add ground black pepper. Also, add water if you want gravy.
9. If you want the sauce to be thick, mix cornflour in 1/4 cup water and mix it to the chilly chicken. (I avoided step 9 since I din’t want a thick sauce.)
10. Let it boil and when it reaches the right consistency, remove from burner.
11. Garnish with chopped green onion/chives or coriander leaves.