Home cooked Chili Chicken Recipe.
Post will be updated in a few hours :-)
This is the Dark Chicken Chili. I love the White Chicken chili too, which is the same dish minus the dark Soy Sauce :-)
Chilli Chicken or Chicken Chilli is most Indian's most recognized chinese dish, I presume. The more adventurous one would order a chicken manchurian perhaps. I am talking about the general hoi polloi here. A sweet corn soup, perhaps. Every restaurant today serves Chili Chicken. From the road side fast foot chinese and muglai resturante[sic] to even the usual Pardesi Bar and Restaurant.
I wouldn't order chili chicken at the China Garden or Mainland China, but if I am at just another restaurant serving chinese, and I wanted chinese, I wouldn't experiment. I would just go for the chili chicken. Safe, simple to prepare, and it would take a hundred fools to let it go wrong. He shouldn't run the resturante in the first place itself.
Chili Chicken is quite simple to Prepare.
As the name suggest, it is chicken cooked with Lots of Chili.
Green Chilli, and Kashmiri chili or Capsicum.
You can either use boneless chicken balls, or just de-bone the chicken, I mean get deboned- Chicken.
700 grams of deboned-chicken
20 cloves of garlic, finely chopped (not crushed)
1 inch finger of ginger chopped
5-6 green chilis sliced. (if it is not the very HOT variety, out about 10, after all this is chili Chicken)
3 capsicums, cut into slices or slivers.
Spring onions, a handfull or 200 grams, chopped.
Onions and tomaotoes are optional, but to get a more Indian taste, you may add a roughly chopped Onion and two tomatoes.
A pinch of aji-no moto.
2-3 TBS of Soya Sauce.
Heat 2 TBS oil in a pan or wok.
Add the chicken, yes the chicken first.
Saute well till chicken become slightly gold.
(Should take 10 minutes, of continous sauteing with the spatula.)
Add the pinch of aji-no-moto.
Add the Chilli, capsicum, ginger garlic and saute for 5 more minutes.
**If you want to add Onions and Tomato add now.
Add spring onions, and mix well.
Add the soya sauce.
Add salt to taste ( lesser than your usual since soya sauce is also salty).
And keep mixing/turning with the spatula. Do that for 15 more minutes.
The Chili Chicken is now ready for the plates.