Chilli chicken

May 5th, 2006

400 gm chicken (boneless)
2 eggs
2½ tbsp cornstarch
Salt to taste
2 tbsp soy sauce
2 tbsp chilli sauce
2 medium-sized onions
8-10 cloves garlic
6-8 green chillies
2 medium-sized capsicums
1 tbsp oil + to deep fry
2 tbsp vinegar
¼ tsp MSG (optional)
½ tsp peppercorns (crushed)

Wash, trim and cut boneless chicken into finger sized pieces. Mix eggs, two tablespoons of cornstarch, salt to taste, one tablespoon each of soy sauce and chilli sauce into the chicken pieces. Leave aside for half an hour.

Peel onions, wash, halve and cut into thick slices. Peel, wash and finely chop garlic. Remove stems, wash and chop green chillies. Wash, halve, deseed and cut capsicums into thick strips. Blend remaining cornstarch in three tablespoons of water.

Heat sufficient oil in a wok and deep-fry the marinated chicken pieces till crisp. Remove and drain onto an absorbent kitchen towel. Heat one tablespoon of oil in a wok or a pan, add garlic and stir-fry briefly. Add onions and green chillies. Continue to stir-fry for a couple of minutes.
Add capsicum strips and sauté. Add remaining soy sauce and chilli sauce, MSG (optional), salt, crushed peppercorns and blended cornstarch. Add fried chicken pieces and sauté till the sauce coats the chicken pieces. Serve hot.





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