Youtor
Spicy Chilli Chicken Chilli Chicken Recipe Restaurant Style Chicken Chilli
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rRy2DCZM1VE
#chillichickenrecipe #chickenchili #spiceportrecipes • Spicy Chilli Chicken | Chilli Chicken Recipe | Restaurant Style Chicken Chilli | Dry Chilli Chicken | Chicken Chilli Recipe | Chicken Chilli | Chilli Chicken | Chicken Chilli Recipe Dry | Hot Chilli Chicken Curry | Boneless Chilli Chicken Recipe | Panjabi Chicken Chilli | How to Make Chilli Chicken | Crispy Chilli Chicken | Chilli Chicken Restaurant Style • Ingredients: • 700 grams boneless chicken breast, cut into cubes • 1 large egg • 1 tablespoon soy sauce • 1 teaspoon salt (divided) • 1 teaspoon crushed black pepper (divided) • 1 tablespoon corn flour (cornstarch) • 1 tablespoon all-purpose flour • Vegetable oil (for deep frying) • For Stir-Fry: • 2 tablespoons vegetable oil • 4-5 cloves garlic, thinly sliced • 2 tablespoons spring onion whites, chopped • 1 medium onion, diced • 1 cup bell peppers (capsicum), sliced • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 tablespoon red chili paste • 1 tablespoon tomato ketchup • 1/2 cup corn slurry (1 tablespoon corn flour + 4 tablespoons water) • Spring onion greens, chopped (for garnish) • Instructions: • Marinate the Chicken: • In a large bowl, combine the chicken cubes with the egg, soy sauce, 1 teaspoon salt, 1 teaspoon black pepper, corn flour, and all-purpose flour. • Mix well to coat the chicken evenly. Let the mixture marinate for at least 30 minutes to allow the flavors to absorb. • Deep Fry the Chicken: • Heat vegetable oil in a deep frying pan over medium-high heat. • Carefully add the marinated chicken pieces into the hot oil. Fry in batches to avoid overcrowding. • Do not stir for the first minute to allow the chicken to crisp up. Then, gently stir and cook for another 4-5 minutes until the chicken is golden and crispy. • Remove the chicken from the oil and set aside on a paper towel-lined plate. • Prepare the Stir-Fry: • In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. • Add the sliced garlic and sauté for about 1 minute until fragrant. • Add the spring onion whites, diced onion, and sliced bell peppers. Stir-fry for 1-2 minutes until the vegetables begin to soften. • Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir well for another minute. • Make the Sauce: • Add the red chili paste and tomato ketchup to the pan and cook for 2 minutes on high heat, stirring constantly to blend the flavors. • Pour in the corn slurry (corn flour mixed with water) and stir to combine. Continue to cook for 1-2 minutes until the sauce thickens. • Combine Chicken and Sauce: • Add the fried chicken back into the pan and toss to coat the chicken pieces evenly with the sauce and vegetables. Stir-fry for an additional minute to heat the chicken through and ensure it’s well coated with the sauce. • Garnish and Serve: • Garnish with freshly chopped spring onion greens for a burst of color and flavor. • Serve the chili chicken hot with steamed rice or fried rice. • #DryChilliChicken #SpicyChilliChicken #ChilliChickenKeralaStyle #ChilliChickenRecipe #ChickenChilliRecipe #ChickenChilli #ChilliChicken #ChickenChilliRecipeDry #HotChilliChickenCurry #YummyChilliChickenRecipe #BonelessChilliChickenRecipe #PunjabiChickenChilli #RedChilliSauceChicken #RestaurantStyleChilliChicken #HowToMakeChilliChicken #CrispyChilliChicken #ChilliChickenRestaurantStyle #ChineseChilliChicken
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