BONELESS DRY CHILLY CHICKEN

This is a very tasty Chinese dish .

INGREDIENTS

Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup

PROCEDURE

Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.

Related Links: CHICKEN MOMO

Posted by Keya