Chilli Chicken

Chilli Chicken

Set 1:

Chicken (boneless and skin less, cut in to 1 inch pieces) - 600 g

Ginger and Garlic paste - 1 tbsp each

Kashmiri chilli powder - 1 tsp

*Salt to taste

Black Pepper (freshly ground) - 1 tspn

Red Orange Food color - as required.

Mix everything in a bowl.

Corn Flour - 1 tbsp

Egg White - 2 eggs (keep the yellow for using on top of the Pesarettu or for Tortillas)

Mix these in to the Chicken by the order given above. Combine well and cook in Flat non-stick pan, by adding 3 tbsp oil and cook until chicken is cooked well. Keep aside.


Set 2  (for preparing Sauce):

Vinegar - 1 tbsp

*Soya sauce - 2 tspn

Water - 3 tbsp

Corn flour - 2 tsp

Sugar - 1 tsp

* Salt (little bit).

Mix all these in a bowl and keep aside.

Set 3:

Red onion - 1 no. (chopped in to chunks)

Green Chillies - 16 no. (slit length wise)

Curry leaves - 3 sprigs

* Ajinomotto - 1/2 tsp

Oil - 3 tbsp.

Proceed:

1) Take a flat non-stick pan, add oil heat it up. add onions - saute and remove, add green chillies-saute and remove, add curry leaves - saute a bit and keep aside all these in to a plate.

2) Add ajinomotto and Set 2 to above pan and stir, add Set 1 and saute. add point 1 (sauteed onions, green chillies, curry leaves) which you kept aside, mix gently until oil releases and cooked well. Serve.

Serve with Fried Rice or Biriyani Rice.


Tips :

Becareful while adding salt, you have already added salt in the chicken, while preparing sauce aswell and there will be salt in soya sauce too, you can add salt in the end instead of adding a lot.

© 2006 by Rajani Rayudu