Chilli Chicken

Ingredients

• 400 g boneless chicken (cut into bite-sized pieces)
• 2 tsp ginger garlic paste (for the chicken)
• 1 lemon juice (juice of 1 lemon; for the chicken)
• 0.5 tsp turmeric powder (for the chicken)
• 1 tsp red chilli powder (for the chicken)
• 1.5 tsp Kashmiri red chilli powder (for the chicken)
• 0.5 tsp black pepper powder (for the chicken)
• salt (to taste; for the chicken)
• 2 tsp all-purpose flour (for the chicken)
• 2 tsp cornflour (for the chicken)
• red food color (optional; use a little)
• oil (for frying the chicken)
• oil (for the sauce)
• 1 tbsp ginger (chopped)
• 1 tbsp garlic (chopped)
• 2.5 green chillies (chopped; source gives 2–3)
• 1 onion (small, chopped)
• 1 capsicum (small, chopped)
• 2 tsp red chilli sauce
• 2 tsp tomato ketchup
• 1 tsp dark soy sauce
• 1 tsp red chilli powder (for the sauce)
• 1 tsp black pepper powder (for the sauce)
• salt (to taste; for the sauce)
• 0.75 cup cornflour slurry (source does not specify its preparation)
• coriander leaves (chopped; for finishing)

Steps

1. 1

   Place the bite-sized chicken in a bowl. Add the ginger garlic paste, lemon juice, turmeric, red chilli powder, Kashmiri red chilli powder, black pepper, salt, all-purpose flour, cornflour, and a little optional red food color. Mix well to coat. The transcript says the chicken can be left to marinate for as long as desired; no specific marinating time is given.

2. 2

   Fry the coated chicken until cooked through and lightly crisp, then set it aside. The source allows deep-frying, pan-frying, or air-frying; no temperature or cooking time is specified.

3. 3

   Heat some oil in a pan. Add the chopped ginger, garlic, and green chillies, and sauté for a few seconds.

4. 4

   Add the chopped onion and capsicum. Stir-fry over high heat, keeping the vegetables slightly crunchy; the transcript suggests cooking them for about 2 minutes.

5. 5

   Add the red chilli sauce, tomato ketchup, dark soy sauce, red chilli powder, black pepper, and salt. Mix well. The transcript says to sauté this mixture for about 1 minute.

6. 6

   Add the cornflour slurry and cook until the sauce thickens and becomes glossy. The transcript says a little water may be mixed in depending on how saucy you want it, and recommends tasting and adjusting the seasonings.

7. 7

   Return the fried chicken to the pan and toss until it is evenly coated in the sauce.

8. 8

   Finish with chopped coriander leaves and serve hot.

Notes

The transcript suggests serving with fried rice or naan. The source does not specify the amount of frying oil, the amount of sauce oil, the slurry composition, or a precise frying temperature or time.

Nutrition per serving

• main
• spicy
• crispy
• fried
• South Asian
• chicken