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CHILLI CHICKEN

November 27, 2010 8:51 am 1 comment
Chilli Chicken Indo Chinese

Chilli Chicken Indo Chinese

Chilli Chicken is one of the most popular dishes that come to mind when you think of Chinese food. Chilli chicken is one of the dishes that have made its mark in the Indo Chinese cuisine. This dish is unique to India adapting the Indo Chinese spices and flavors. As such there is no standard recipe of Chilli chicken and everyone use their culinary skills to make their own version of this popular dish.

Chilli chicken is the most popular dish that comes to mind when thinking about all the Chinese food that has been adapted in India. It goes great with fried rice or chowmein noodles. The Chilli Chicken is a dish made of chunks of boneless chicken mixed with dry red chillies, finely chopped ginger and garlic, onions and other Indo Chinese spices to make a spicy Indian flare dish along with the distinct traditional Chinese flavors. Indo Chinese means Indian style Chinese cooking, takes popular Chinese dishes and adds simple Indian ingredients to it and makes it tasty as per our palate

Chilli Chicken Indo Chinese is a dish which is fabulous and incredibly easy to prepare that tastes wonderful and hardly takes time to prepare the dish. It is a must try! It is one of the cheapest dishes available in most of the Chinese food stalls and restaurants. Tasty Chili chicken is just apt to be savored during evenings. It makes an excellent dish to be enjoyed by chicken lovers and the best part is that it is a low fat dish. Flavor Chili Chicken served with a bowl of fried rice is an excellent Chinese meal to serve. The chicken flavors of the chicken, shallots and the sauce gives this recipe an exceptional taste.

To prepare this special Indo Chinese Chili Chicken, firstly combine chicken pieces along with corn flour, ajinomoto, egg, ground pepper and salt. Mix the ingredients well. Heat a frying pan and add enough oil to deep fry the chicken. Fry the chicken until it turns golden in color. Transfer the fried chicken pieces to a plate and keep aside.

Place a wide pan over medium heat, add sesame oil, when it gets hot add dry red chilies, chopped ginger and garlic. Let the ginger and garlic fry it till turn golden in color. Add cashew nuts (you can also add peanuts instead of cashew nuts) and sauté for few seconds. Add the diced onions, diced green pepper, celery, spring onions and sauté the veggies it they turn slightly tender. Add Soya sauce, ajinomoto, ground pepper, chilly-garlic paste and a pinch of sugar (if required you can add little chilli powder). Combine all the spices well and taste if salt is required. Add chicken stock or water and let it come to a boil. Add little vinegar to give a tangy flavor. Add the fried chicken and combine well with the veggies and the sauce. Pour little corn flour mixed in water stirring constantly. Sprinkle chopped cilantro and when gravy thickens remove from the stove and serve hot with plain rice, fried rice. Chilli Chicken is spicy, flavorful, aromatic and an absolute delicacy!

Remember to adjust the spice levels according to your taste. Usually in Indo Chinese dishes, ajinomoto is added to enhance the taste, hence use only a pinch of ajinomoto (do not add much as it has been found to cause irritable bowel syndrome, stomach upsets, nausea and vomiting or diarrhea). Usually in restaurants the Chilli chicken is served red in color but it’s also best to eat it in the natural golden color of the chicken and sauce.

Do watch the making of the Chilli Chicken Indo Chinese version coz I bet you will not find this recipe at any of the Chinese restaurants. So without waiting do prepare the dish in your own kitchen in the most authentic Indo Chinese way as per your choice and enjoy the mix of this fusion flavors.

http://www.vahrehvah.com/Chilli+Chicken+Indo+Chinese:3294

Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians’ nostalgic taste for Indian Chinese food. The cuisine is also branching out into the mainstream in major metropolitan areas of North America. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblance to authentic Hakka cuisine. “Hakka” label in these restaurants are usually referring to the owner’s origins, and many Chinese restaurant owners in India were of Hakka origin. As of 2007, Chinese cuisine ranks India’s most favorite cuisine (after local food), growing at 9% annually. It is the most favored option when young people go out to eat and the second favorite (after south Indian cuisine) when families dine out.

Chilli chicken has become one of the favorites takeaways dish all over the world. Be it at lunch or at dinner when you are late, this seems to be the most optimal choice. This Chinese dish that is well adapted in India is a great combination with rice or chowmein noodles. Make it at home so that you can moderately adjust the ingredients as per your taste.

Chilli Chicken Indo Chinese


Chilli Chicken Indo Chinese


4.0 Stars based on
128
Reviews

Author : Admin Published On : Mar 6, 2008
Preparation Time: 7 min Recipe Type :

NonVeg-Main

Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Chicken

Description : chicken cooked with chillies indian style

Recipe of Chilli Chicken Indo Chinese
Ingredient Name Unit Quantity
ajinamoto



pinch


bell pepper


number


1


caswnuts


number


15


celery


number


1


Chicken


grams


500


chilli garlic paste


tbsp


1


chillis


number


4


corn strach


tbsp


1


egg


number


1


oil


tbsp


1


onions sliced


number


1


pepper powder


tsp


1/2


salt



as per taste


Soy Sauce


tbsp


1


spring onions


number


1


sugar


tsp


1/2



Directions | How to make Chilli Chicken Indo Chinese
In a bowl add chicken cornflour,salt,ajinamoto,egg mix all these and add pepper powder mix again.

Deep fry these chicken and keep a side.

In another pan add little oil, red chillies dry, chopped ginger and garlic slices mix well then add caswnuts onions, bell pepper cubes, celery, spring onion, chilli powder, pepper, soya sauce, chilli garlic paste mix well then add ajinamoto, sugar, salt mix well and then add chicken stock or water bring it a boil and then add chicken mix well then add the cornflour mixed in water about 4Tps cook for few mins and the chilli chicken is ready.

1 Comment

  • In your video you say to add cornflour. Wouldn’t corn starch work better. Which I assume is for thickening the sauce.
    Anyhow … As always I enjoyed your video.

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