Hot Garlic Chicken

Garlic, Chicken, Recipe, Cooking, Shivesh, KItchen, Chinese, Chili Chicken,

One of the most popular Indo Chinese dishes in India, the chicken is batter fried and is prepared in garlic and chili sauce which makes it hot and spicy but it is perfectly balanced with the tomato sauce and sugar. One of the best dishes which can be enjoyed on any given day. Today we will learn how to make this recipe at home, try this and let me know how this turned out for you.

Cuisine Type: Indo Chinese

Course Type: Side Dish

Mise en place Time: 40 minutes

Cooking Time: 15 minutes

Total Time: 60 minutes

Yield: 3-4 servings

Main Ingredients

Boneless Chicken (Breast Piece is best) 300 grams	Bell Peppers (Green, Red, Yellow) 250 grams
Shallots Small 4-5 nos.	Green Chili (Mild) 2 nos.
Corn Flour 3 Table Spoon	Salt as per your taste
Pepper as per your taste	Oil for Frying 300 ml

Ingredients for Sauce

Minced Garlic 4 Tablespoon	Minced Ginger 2 Tablespoon
Spring Onion Bulb 2Tablespoon	Red Chili Paste 3 Tablespoon
Szechuan Sauce 2 Tablespoon	Soy Sauce 2 Tablespoon
Tomato Sauce 2 Tablespoon	Chili Sauce Red 2 Tablespoon
Sugar ½ Tablespoon	Salt as per your taste
Corn Flour 2 Table Spoon	Stock or Water 300ml

Ingredients for Marination

Soy Sauce 2 Tablespoon	Pepper Powder 2 Tablespoon
Lemon Juice 2 Tablespoon	White Vinegar 1 Tablespoon
Salt as per your taste	Ginger Garlic Paste 1 Tablespoon

Ingredients for Garnish

Spring Onion ¼ Bunch

Chopped Coriander ¼ Bunch

Mise en place

Wash the chicken and fabricate it into small dice or strips.
Dry off the excess water from the chicken pieces with the help of a kitchen cloth.
In a bowl add the chicken, soy sauce, vinegar, lemon juice, ginger garlic paste, salt and pepper and mix together.
Keep the chicken aside in refrigerator for marination, at least for 30 minutes because marinated meat taste better.
Meanwhile fabricate and prepare the vegetable as per requirement.
Deseed and cut the bell peppers into small dices.
Slit and deseed the green chilies.
Finely chop the spring onion and separate the white bulb, the bulb should be of 1 inch size.
Finely chop the coriander for garnish.
Fine chop the ginger and garlic and also prepare a paste.
Cut half the shallots and separate the florets.
In a small bowl add 2 tablespoon corn flour in water and keep it aside.
After deseeding soak 5-6 dry red chili in water for making a paste.

Frying the Chicken

Remove the chicken from the refrigerator, no need to wash it.
In the same bowl add the corn flour and mix properly.
Take a wok and put it on high flame add the oil and heat it.
Put the chicken in the pan and fry until done.
Remove from the oil and put in on paper napkin and keep it aside, the napkin absorbs the excess oil.

Sauce Preparation

In the same wok add 2 tablespoon oil and heat it on high flame.
Add the minced ginger and garlic sauté till golden brown.
Add the slitted green chilies and sauté a little.
Add the red chili paste, Szechuan sauce, soy sauce, red chili sauce, tomato sauce and vinegar.
Add the salt, pepper and sugar and adjust the seasoning and cook for few seconds.
Add the spring onion bulb and the stock, now the sauce is ready.

Final Cooking