No fry chili chicken
Chili chicken is a popular Indo-chinese preparation. In this dish mostly the chicken is deep-fried in a batter of cornflour and egg. But in this era when everyone is so health conscious, I thought of preparing chili chicken in which the chicken is not deep fried and yet you do not compromise with the taste. So, here I have just cooked the chicken in its own juices and then cooked it in the prepared sauce. Chili chicken can be served as an appetizer or with fried rice and noodles.
Course: Main course
Cuisine: Indo-chinese
Preparation time: 20 mins
Cook time: 30 mins
Servings: 4
Ingredients
- 500g boneless chicken
- 2 teaspoons of chili sauce
- 2 teaspoons of soya sauce
- 2 teaspoons of tomato sauce
- 1 teaspoon of vinegar
- 2 tablespoons of spring onion bulbs chopped
- 2 onions cubed
- 2 capsicum or bell peppers cubed
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 1 teaspoon of crushed black peppers
- 3-4 green chilies chopped
- 1 tablespoon of cornflour
- 1 teaspoon of sugar
- Salt to taste
- 1+1 tablespoons of oil for cooking
- 2 tablespoons of spring onion greens chopped
Directions
- To a pan add one tablespoon of oil and heat it.
- Add the chicken and stir for 1 minute. Now, cover and cook the chicken. The chicken releases water and gets cooked in its own juices.
- Turn off the flame as the chicken is cooked and most of the water evaporates.
- Remove the chicken from the kadai.
- To the kadai add oil. Once the oil is hot add the chopped bulbs of spring onions, grated ginger and garlic.
- Stir for 1 minute and then add the chopped capsicum, green chilies and onions.
- Stir for 2 minutes and cover and cook till they become slightly soft. The veggies should still be crunchy.
- In a bowl, add soya sauce, tomato sauce, chili sauce, and vinegar, 4 tablespoons of water, cornflour and salt. Pour this mixture in the kadai. (Remember: Soya sauce always has added salt in it)
- Add the sugar.
- Add the cooked chicken and let the mixture simmer till all the sauce is infused in the chicken.
- Garnish with chopped greens of spring onion.
- Serve chili chicken hot as appetizer or with fried rice and noodles.
To a pan add one tablespoon of oil and heat it. Add the chicken and stir for 1 minute. Now, cover and cook the chicken. The chicken releases water and gets cooked in its own juices.
Turn off the flame as the chicken is cooked and most of the water evaporates. Remove the chicken from the kadai.
To the kadai add oil. Once the oil is hot add the chopped bulbs of spring onions, grated ginger and garlic.
Stir for 1 minute and then add the chopped capsicum, green chilies and onions. Stir for 2 minutes and cover and cook till they become slightly soft. The veggies should still be crunchy.
In a bowl, add soya sauce, tomato sauce, chili sauce, and vinegar, 4 tablespoons of water, cornflour and salt. Pour this mixture in the kadai. Add the sugar.
Add the cooked chicken and let the mixture simmer till all the sauce is infused in the chicken.
Garnish with chopped greens of spring onion.
