Chilli Chicken
Preparation Time - 30 minutes | Cooking Time - 20 minutes | Serving - 4
Preparation Time - 30 minutes | Cooking Time - 20 minutes | Serving - 4
Chicken thighs boneless - 500 grams.
Oil - 2 tsp
Garlic cloves - 12 (diced)
Ginger - 1 inch (diced)
Green Chili Pepper - 3 to 4 (cut lengthwise)
Red Onions - 2 cups (cut into squares & layers separated)
Red Bell Pepper - 1 cup (cut into squares)
Green Bell Pepper - 1 cup (cut into squares)
Spring Onions - 1/4 cup (white and green separated)
Corn starch - 1 tsp
Water - 1/3 cup
Sesame seeds - for garnish
Soy Sauce - 1 tsp
Chili Sauce - 1 tsp (adjust to taste)
Egg white - 1
Vinegar - 2 tsps
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Corn starch - 2 tsp
All-purpose flour / Maida - 2 tsp
Salt - 1/2 tsp + as required.
Black Pepper - 1/4 tsp
Soy Sauce - 1 tsp
Red Chilli Sauce - 1 tsp (adjust to taste)
Sugar - 1 tsp
Black Pepper - 1/4 tsp (adjust to taste)
Cut the chicken into thin slices, about an inch in size and put them in a large bowl.
Add Soy Sauce, Chili Sauce, Egg white, Vinegar, Ginger paste, Garlic paste, Corn starch, All-purpose flour / Maida, Salt, Black Pepper one by one to the bowl and mix well.
Coat the chicken uniformly using this mixture. Once done, set aside for about 20 minutes. You can also refrigerate it overnight.
Add Soy Sauce, Red Chilli Sauce, Vinegar, Sugar, Black Pepper, Salt one by one to a bowl and mix well. Keep it aside.
Next add corn-starch, water to a separate bowl, and mix well. Keep it aside for later use.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the ‘Sauté' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to inner cooking pot and let it heat a bit. Then add marinated chicken pieces and fry for 5-8 minutes till chicken turns golden brown on both sides. Make sure not to overcook.
Remove the chicken to a bowl lined with kitchen towel paper. Now add ginger, garlic, green chili pepper to the pot and sauté for a minute. Add onions, red bell pepper, green bell pepper and continue to sauté for 1-2 minutes. Then add white part of the spring onions and mix well until they combine.
Add the sauce prepared earlier and corn starch slurry to the pot. Stir continuously till the sauce thickens.
Now add the chicken and toss for a minute till the sauce gets uniformly coated on the chicken. Once done, switch to keep warm or off mode.
Garnish with green part of spring onions and sesame seeds. Give it a good mix.
Yummy chilli chicken is ready to serve with fried rice.