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Chilli Chicken is a popular and spicy #IndoChineseStarterRecipe. In this #ChilliChicken tender pieces of chicken are deep-fried until crispy and tossed in a freshly made chilli sauce. Give this delicious #RestaurantStyleChilliChicken recipe a try and share your feedback in the comments section.

Chilli Chicken Recipe:

Chicken Boneless – 250 grams

Batter:

Corn Flour – 2 tbsp
Maida – 2 tbsp
Black Pepper Powder – ¼ tsp
Salt – ¼ tsp
Water – 3 tbsp
Oil – To Deep fry

Chilli Paste:

Dried Red Chilli – 6 nos
Water – 1 Cup
Oil – 2 tsp

Chilli Sauce:

Oil – 1 tbsp
Garlic (finely chopped) – 1 tbsp
Ginger (finely chopped) – 2 tsp
Green Chilli (roughly chopped) – 1 no
Onion (cubed) – 1 no
Capsicum (cubed) – 1 no
Chilli Sauce – 1 tbsp
Tomato Sauce – 2 tbsp
Soy Sauce – 2 tsp
Vinegar – ½ tsp
Salt – ½ tsp
Black Pepper Powder – ¼ tsp
Corn Flour – 2 tsp
Water – ¼ Cup
Spring Onion – 2 tbsp

Cooking Instructions:

1. Bring 1 Cup of water to a boil. Add the red chillies and cook for 5 minutes.

2. Add the cooked red chillies to the mixer grinder and grind it into a smooth paste.

3. In a pan, heat 2 tsp of oil. Add the ground chilli paste. Cook this until the oil separates from the chilli paste.

4. In a mixing bowl, add cornflour, maida, salt, pepper and water. Mix to form a batter to deep-fry the chicken pieces.

5. Add chicken pieces to the batter.

6. Heat oil in a deep frying pan and deep-fry the chicken pieces for around 3-4 mins or until it is cooked. Keep Aside.

7. In another pan, to make Chilli sauce, heat oil, add the chopped garlic and ginger. Saute this until the garlic turns golden brown. Add the chopped green chilli.

8. Add the cubed onions and cubed capsicum and continue to saute for a minute.

9. Add the chilli paste, chilli sauce, tomato sauce, soy sauce, vinegar, salt and pepper. Mix well and cook for 2 minutes.

10. Mix 2 tsp of cornflour in ¼ cup of water to form a slurry.

11. Add the cornflour slurry to the pan.

12. Mix well, once the sauce is in the desired consistency, add the batter-fried chicken cubes and toss for a minute.

13. Add the chopped spring onions and remove from heat.

14. Serve hot as an appetizer.

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