Subj : Chilli Chicken
To   : All
From : Ben Collver
Date : Thu Mar 06 2025 10:42:34

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli Chicken
 Categories: Chicken, Indian
      Yield: 2 Servings

      1 lb Chicken thighs; skinless,
           - cut into 2" pieces
      1 ts Corn starch
      1 tb All-purpose flour
  1 1/4 c  Red onions; or more, sliced
      3 cl Garlic; up to 4 cl, crushed
      1 tb Fresh ginger julians
     12    Whole dry red chillies;
           - up to 15, to taste,
           - broken into 2 to 3 smaller
           - pieces
      2 tb Dark soya sauce; up to 3 tb
      4 tb White vinegar; or to taste
      1 tb Hot & sweet tomato chili
           - sauce (Maggi)
  1 1/2 ts Red chilli powder;
           - up to ts, adjust to taste
    1/4 c  Bell peppers; diced
    3/4 ts Black pepper; crushed
           Salt; to taste
      2    Green chillies; up to 3,
           - chopped
      3 tb Canola oil; +1 tb, divided

  The dish taste much better when you deep fry the chicken as opposed to
  shallow frying it.

  Pat the chicken pieces dry with a paper towel. Sprinkle the chicken
  with corn starch, all-purpose flour, salt, and black pepper and
  combine well.

  Set aside for 5 minutes.

  Meanwhile in a wide-mouthed pan, heat the 3 tb oil to the smoking
  point.

  When the oil is hot, tip in the chicken pieces and saute in oil until
  they become white on the outside and slightly tender. About 3 to 5
  minutes.

  Remove the chicken pieces and drain on a paper towel.

  In the same pan, add 1 tb oil and on high heat add the crushed garlic
  and ginger julians.

  Saute for 2 minutes and add the sliced onions.

  Saute the onions until they are soft and translucent but not brown.

  Next, add the whole red chillies, chicken, soya sauce, hot & sweet
  tomato chili sauce, salt, and red chilli powder to the pan and cook
  on high heat until the chicken pieces are tender. About 8 to
       10    minutes.

  Add the diced capsicum now (if using).

  Once the chicken is cooked, remove from heat and add the vinegar.

  Transfer to a bowl and garnish with few green chillies.

  Serve warm with steamed rice or chow mein/hakka noodles.

  Recipe by Sanjuro

  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/chilli-chicken.txt>

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