Chilli chicken with gravy, Indian Chinese recipe

Chilli chicken with gravy, Indian Chinese recipe

To us, in childhood, chilli chicken and fried rice was the ultimate ‘eat out treat’. I have tried so many recipes. But the ‘perfect’ taste seemed to always elude us. This recipe is the closest and the best we have tried so far. It is the result of many mix and match and modifications. Hope you too enjoy it!

For really flavorful chicken, you need to start a day ahead. Cube boneless, skinless, Chicken breast. Combine the chicken with salt, pepper, ajinomoto (optional), ginger garlic paste, soy sauce and vinegar. Marinate overnight in the refrigerator. Take out half an hour before starting to fry. This is to bring the meat to room temperature. Mix the flours. Coat the chicken with the flour by sprinkling the flour on top and then shaking well. Deep fry and keep aside. (I make some extra fried chicken. It is very tasty on its own)

Cut chillies, Cube onion and capsicum, if using. Authentic restaurant style chilli chicken at our place always has capsicum in it. I omit it (except when we have guests, like the top snap) because most at home are not really capsicum ‘fans’.

Heat oil in a wok. Add green chillies (capsicum too if using) and fry. When the chillies turn bright green, add the onion and sauté for 5 minutes. The onions need not brown. Add the ginger garlic paste and fry for 2 more minutes over medium heat. Add the sauces, sugar and ajinomotto and stir to combine. Mix the corn flour with water and pour in. Bring the mixture to boil. Taste and adjust seasoning and add the fried chicken. Serve hot!