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
- Add the diced bell pepper and shallots and cook for a while.
- Add the chicken pieces and mix it well.
- Add the corn flour and adjust the thickness.
- Garnish it with chopped coriander and spring onion.
- Serve fried rice hot with steamed white rice.
Here is a reference Video for the preparation of Hot Garlic Chicken on my YouTube Channel, request you to please watch and subscribe.
2 - 2Shares
- 2Shares
2
