Chili Chicken
This recipe is courtesy of chef Sanjeev Kapoor. His recipes were highly recommended to me by my Indian friends in Bangalore. This is the 1999 version of this recipe, which only differs in the amount of chicken made.
Ingredients
- 800 grams boneless chicken, cut into 1-inch cubes
- 1 pinch of ajinomoto
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 egg
- 5-8 chopped green chilies
- 6-8 cloves of garlic, finely chopped
- 1 tablespoon oil
- 2 cups chicken stock
- Oil for deep frying
- Salt to taste
Preparation
Step 1
1. Marinate the chicken pieces in 1 tablespoon of the soy sauce, salt, egg, and 1 tablespoon cornstarch for at least 10 minutes.
2. Deep fry the chicken in hot oil until light brown.
3. Heat 1 tablespoon of oil over low heat in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4. Add 2 cups of chicken stock. Bring it to a boil. Add ajinomoto, sugar, white pepper, salt, and the rest of the soy sauce.
5. Add the fried chicken, and cook for 3 minutes.
6. Add the rest of the cornstarch to enough water to completely dissolve the cornstarch. Add this mixture to the chicken mixture. Stir constantly until thickened.
7. Garnish with chopped spring onions and julienne-sliced green chilies.
8. Serve over fried rice or noodles.