Some call it Indian streetstyle Chinese, others call it Chindi Chinese. Whatever it may be, we all love Indian Chinese food! This Indian twist to Chinese cuisine has resulted in some recipes that even the Chinese may not recognize! These adaptations of Chinese cooking techniques and different seasoning have largely taken over the Indian culinary scene. Vegetarian Schezwan noodles, Manchurian chilli chicken, chicken chow chow, now these are surely the result of Indian jugaad and not Chinese ingenuity! This amazing amalgamation of Chinese dishes tweaked to match the palate of an average Indian foodie holds a special place for most of us. All of us must have tried a whole spectrum of different variations of these dishes; be it a luxe dining experience or the streetside stall serving the Indian Chinese food that bears little or no resemblance to the authentic Chinese cuisine. This style of Indian Chinese is said to have originated from Kolkata, the city which boasts of serving a whole range of different Indian Chinese options in Toretta Bazaar or Chinatown. A lot of people flock to this part of the city to savour Hakka cuisine and Indian Chinese variants in the Chinese restaurants that keep mushrooming all over the city.
Some of the popular Indo-Chinese dishes are chicken, garlic chicken, schezwan chicken, Manchurian chicken, Hong Kong chicken, Jalfrezi chicken, chicken lollipop and sweet and sour chicken. These dishes are usually served as entrees or mains alongside rice or noodles prepared with different seasoning, sauce and flavours. One of the dishes that is hands-down the most popular in both street-side stalls and fine dining restaurants is chili chicken. There is something about chilli chicken that makes it a delicacy we can never get enough of. The boneless tender chicken pieces batter-fried and tossed with stir-fried veggies, coated with an array of sauces is a fiery fusion of flavours makes it a glutinous, greasy winner!
If you want to relish this dish, why don't you try making it at home? Living Foodz did the hard work of getting the recipe from a chef, so you can sit back and make a restaurant-style chilli chicken in the comfort of your home. Amit Bajaj, Head chef restaurants, Foodlink shares an easy recipe to make restaurant-style chilli chicken at home.
Chilli chicken recipe
To make this dish you will need chicken leg (boneless), refined flour, corn flour, red chili paste, chopped ginger, light soy sauce, oyster sauce, spring onion, coriander, Bhavnagri chili, egg, green chili, oil, salt, white pepper powder. Begin by thoroughly cleaning 150 grams of boneless chicken leg. Then cut it into even cubes and marinate with salt, 2 grams of pepper powder, some chopped ginger, chopped chili and a dash of soy sauce. To this mix, add 30 grams of refined flour and 30 grams of corn flour.
Heat about 75 ml of oil in a pan and fry the marinated chicken cubes on high heat first and then lower the heat. You have to fry the chicken pieces until they turn golden brown and crisp. Check if it is cooked from inside, remove the pieces from the hot oil and keep it aside on a plate. Now take a wok and add some oil, after the oil is hot add about 10 grams of chopped ginger, 15 grams of chopped garlic, some Bhavnagri chili dices, 50 grams of spring onion whites and 25 grams of red chili paste.
After cooking it for a while, toss the fried chicken pieces and add some more soy sauce. Saute well so that the chicken dices get coated with the rest of the ingredients. Finish with about 20 grams of freshly chopped coriander leaves and 25 grams of spring onion greens. Serve it steaming hot.
You can serve chilli chicken as an entrée, for main course, lay a serving of chilli chicken on a bed of noodles or steamed rice. If you want to try something different from the classic combination, serve it as a roll or use it as a sandwich filling with some pita bread. Try this restaurant-style chilli chicken recipe at home and share your experience in the comment section below.
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