Restaurant Style Spicy Chilli Chicken

Posted by veeenajan on March 5, 2013
Posted in: chicken, chilli chicken, chinese, Kids Special, Mother`s Special, Non Vegetarian Dishes, starter. Tagged: , , , . 20 Comments

Now u can prepare restaurant style chilli chicken at ur home with in few minutes 🙂 Here comes the recipe… 🙂

Ingredients

Chilli Chicken

Chilli Chicken

Boneless Chicken-250gms

Big onion-1 (minced)

Big Onion-1 (cubed)

Ginger-1 tbsp

Garlic-1 1/2 tbsp

Green Chilli-4

Celery-1tsp

Capsicum-1/4 of 1 medium(cubed)

Spring Onion-3 tbsp

Oil-for frying

Sesame oil-1 tsp

Pepper Powder-1/4 tsp

Soya sauce-21/2tbsp

Tomato ketchup-1 1/2tbsp

Vinegar-1/2tsp

Salt-

Sugar-2tsp

Soaking

Curd-2tbsp

Salt-1tbsp

Chilli Chicken

Chilli Chicken

For Marination

All purpose flour -1 tbsp

Cornflour-2tbsp

Salt-

Soya sauce-2tbsp

Pepper powder-1tbsp

Egg-1

Vinegar-1/2tsp

Chilli Chicken

Chilli Chicken

Method

Wash the chicken thoroughly using salt and vinegar..

Here i used fresh chicken breast piece.

Soak these chicken in curd and salt water (add salt and curd in 4to5 cup of water and mix well ) for 1 to 2 hours ..

This process will soften ur chicken .. believe me after frying it will juicy in side ..

Then wash the chicken again ..

Cut  them in to small cubes (cut each piece in a slanting direction )

Again wash them and drain them for 10 minutes

Then take a bowl and add all purpose flour,corn flour,soya sauce,vinegar ,pepper powder ,salt and egg ..

Mix well ..Add very little amount of water ..

Marinate the chicken pieces with this paste and keep aside for at least 30 minutes .i didn’t add colour ,if u want u can add..

Then shallow fry the chicken  pieces for about 5 minutes in each side in medium flame ..

Drain the fried chicken pieces in kitchen tissue and keep aside..

Now heat 1 tbsp of oil ,use the same oil we used for frying chicken..

To this add minced ginger and garlic..Saute for seconds in high flame ..Be very careful while sauting them ..There is a chancing  of getting burn..So stir continuously ..

To this add minced big onion ,celery,minced green chilli and 2 tbsp of spring onion ..

Saute until they become light golden in colour ..

Reduce the heat ..

Then to this add soy sauce ,tomato ketchup  ,salt,vinegar and sugar ..

Mix well ..If u want ur chicken to be saucy then add some  hot water and boil well..

Check the sauce ..Adjust the sauce according to ur taste buds,..

Then add fried chicken and cubed onion and capsicum ..

Mix well and cook until the chicken is well coated with sauce ..

Finally sprinkle pepper powder,sesame oil and spring onion …

If u want the chicken to be very dry,then no need to add water ..

In restaurants they some times use colour and ajinomoto ..Here i avoided both …

Hope u all will try and give me ur  feedbacks..

Note: U can increase or decrease the amount of chilli ,soya sauce or vinegar according to ur taste.

Chilli Chicken

Chilli Chicken

Love

🙂

Veena

20 comments on “Restaurant Style Spicy Chilli Chicken”

  3. am drooling….i had made this recipie so many times…but i didnt get the exact red colour for my dish…can u please tell me how can i get this colour without adding any artificial colours..??

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  4. tried the recepie yesterday…..lovely….could you please sent me different soup recepies for my kids?

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  6. ohh lovlyyy..luks yummy and truly restaurant style.. i had tried ths bt i dnt gt ths red clr evn afrr adng ketchup and soya sauce…can u help me out….

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  9. Hi Veena, tried this chilli chicken for dinner today and I have only one word – spectacular. This dish truly evoked childhood memories of the chilli chicken that I used to eat at restaurants back home. The color was soy-ish, but I didnt mind as the taste more than made up for it. Plus the restaurant ones that I recall used to be this color anyway. 🙂 Thanks so much for this wonderful recipe.

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  10. Shilpa..
    thanks a lot for trying this recipe …even i like rest style chilli chicken that i had in my college days ..but after that never had a chance to have the same taste ..so i tried many times to get that taste ,at last 95% succeeded ( i think 😉 ) So Shilpa ..plz do keep in touch and pass ur valuable comments and feed back…. take care

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  14. isn’t 250 mg kind of a small serving, how would the proportions of ingrediants change if u were to cook say ,, 2 kgs or a kG of boneless chicken instead. thanks

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  16. Veena chechi

    I have tried some of your recipies and to be honest nothing have failed it’s a great success . Thankyou for sharing your recipe. You inspire me. Thankyou Guruveeeeeyy 🙂

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  17. I am new to cooking and i clearly have no clue….. i have to cook for a party tomorrow and i might need 1 kg of chicken…. if so should i just multiply the ingredients???

    Loved your pulao recipe and veg curry…. it was yummy…. thnks

    Oops sorry….. I am Manju by the way….

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  18. Hi chechi..I have a doubt..Veg.fried rice undakkumbo fridgeil ninu edutha udane rice fry cheyamo? Room temperature akkenda avasyam undo?Pls rply

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  19. Hi Veena Chechi,
    I tried all most all your recipes. You and your recipes are truly awesome and delicious . I started learning cooking through your YouTube channel. Nowadays all my dishes in the table have a touch of yours. Thank you so much.

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