It's been quite some time that I posted something new, no apologies for the same as during these last couple of weeks I had been busy with my lil one and yes at this point of time that was my priority hence my blogging took a backseat. My lil boy just graduated from kindergarten to Grade 1.... it was a big thing for all of us and he was super excited too as he always looked up to the Grade kids. Somehow the transition from Kindergarten to Grade was not as smooth as we expected, he just didn't like the extended school hours and the new stuff what he was expected to do. He had too many questions and queries which were quite anticipated but not so early. However with the support of my hubby I could convince him and answer most of his questions. It took me sometime but finally my cheerful lil one was back to normal n by Gods grace he has started loving school again....bids me good bye with a broad smile n is back with a happy face eager to share all his experiences.
Finally things are better now and I am back to blogging....doing something what I love and what makes me happy :).
So here is my first post after the break
Chili Chicken....The Indian way... Oh!! yes, you must be wondering Chilli Chicken is supposedly a Chinese dish, so how come The Indian Way.... Well we love Chinese food and its quite evident with the numerous joints mushrooming across the county be it the Multinational chains or the pop up street stalls. But for most of us our favorite Chinese dish has a bit of Indian touch to it and it varies from one part of the country to the other.
For most of us our favorite Chinese dish is Chili Chicken and Chowmin (Hakka Noodles) or Fried rice. Usually the Chili chicken we get at most of the Chinese joints in India has a lot of Capsicum almost equal to the amount of chicken but I have avoided it. Personally I feel they add too much of Capsicum just to increase the quantity :( and its really annoying.
Here is my version of the "Chili Chicken"...how my mom has been making it for years and now I follow the same. A simple and easy to follow recipe which can be prepared any time without much fuss and tastes great too. We love to have it with my easy peasy egg fried rice or just enjoy it with noodles.
Boneless chicken - 300 grams (I used chicken breasts cut into 1 inch bite size cubes)
Egg - 1 medium size
Onion, roughly chopped - 1 medium
Garlic - 4-5 pods (I used the fat garlic, but if you are using the regular Indian garlic then take around 8-10 pods)
Green chilies - 5-6 (medium hot)
White vinegar - 1 teaspoon
Soy Sauce - 1+ 2 teaspoon
Chili sauce - 2-3 teaspoon
Cornflour - 1+1 tablespoon
Oil for frying the chicken
Salt to taste
Roughly chop 2 pods of garlic and 2 green chillies and pound in a mortar and pestle to make a coarse paste.
Clean and wash the chicken cubes, place chicken cubes in a mixing bowl, add the vinegar and 1 teaspoon of soy sauce along with the freshly made green chili and garlic paste. Mix well ensuring the chicken cubes are well coated with the marinade, cover with a cling film and let it rest in the fridge 30 to 45 minutes.
Just before cooking remove the cling film give the marinated chicken a good mix and add 1 tablespoon of cornflour, mix well ensuring the chicken pieces are well coated. to this add beaten egg and mix well.
While the chicken in frying, pound the roughly chopped onions and the remaining pods of garlic in a mortar and pestle, into a coarse paste. This helps in releasing and blending the juices of the onion and garlic however if you want u could use it in chopped form as well. Also slice the green chilies and keep aside.
In the mean time we can prepare the ingredients for the sauce as well. To the leftover marinade add the remaining cornflour, soy sauce and chilli sauce, around 1/4th cup of water and salt if needed. Mix well and keep aside.
Once all the chicken has been fried remove extra oil from the kadhai leaving behind around 2 tablespoons of oil. Add the onion garlic paste to the hot oil and fry until it starts to turn brown, add the sliced green chilies mix well and add the fried chicken cubes.
Mix well so the chicken pieces are coated with the fried onions and chilies. Reduce the heat to sim, give the sauce mixture a good mix and pour over the fried chicken and mix quickly increase the flame to medium and let the sauce simmer for 3-5 minutes. In no time the sauce will start to thicken, once it gets to the desired consistency turn off the heat.
Serve hot along with Noodles or Rice.
I have used boneless chicken breasts but you could use chicken on bones as well but try to keep the pieces small.
For frying the chicken I avoid using a lot of oil instead fry it in batches, it does take some extra time but but it's better than leftover oil especially if you don't cook non-veg food regularly. Also while frying the chicken avoid the chicken pieces from overlapping and also don't overcrowd the pan as well. Let one side be well done n then just flip once to cook the other side.
I have actually not used salt for this recipe because soy sauce has a high salt content and chill sauce too contains salt, however you could add if needed.