Andhra/telangana Spicy Chilli Chicken

March 12, 2015

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Andhra/Telangana Spicy Chilli Chicken

Ingredients:
250 grams Boneless Chicken cubes
4 tbsp Maida / all purpose flour
2 tbsp Corn starch / corn flour
1½ tsp Salt (for mixing)
¾ tsp Ginger garlic paste
1 pinch Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead)
1 tsp Dark soy sauce
2 tsp Vinegar
1 tsp Green chillies (finely minced) (optional) (look in additional notes)
3 cup Oil (for deep frying)
Ingredients-2
3 nos Onion
2 no Green capsicum / bell pepper
4 no Green chillies (long)
1 tsp Ginger garlic paste (for sauteing)
1 tbsp Dark soy sauce ( for gravy)
2 tbsp Tomato ketchup
2 tsp Red chili sauce (for sauteing)
½ tsp Sugar
1 tsp Salt (or as per taste)
1 pinch Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder instead)
2 tbsp Oil
1 tsp Cornstarch (for mixing in water)
¼ cup Water
1 stks Green onions for garnishing
1 no Green chili for decoration

Preparation:
1:Wash the chicken and cut into bite size pieces. 2:Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
3:Heat oil in a kadai and deep fry those chicken pieces in small batches.
4:Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces a side
5:Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.
6:Gather all our chicken for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch.
7:Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.
8:Saute them for few minutes over high flame. Add soy sauce and mix.
9:Add tomato ketchup and chilli sauce to that and mix.
10:Add sugar, salt and ajinomoto.
11:Mix well over medium high flame for few minutes.
12:Add fried chicken pieces to this thick gravy.
Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetiser.
Garnish with slit green chillies and green onions. Enjoy with Fried rice , Noodles or Naan...Enjoy

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