Chilli Chicken (Mrs HF version)
Crispy-coated boneless chicken in a hot and spicy chilli sauce.
Ingredients
Chilli Chicken Batter
- 750 g chicken breast/boneless thighs; (cubed into 2cm pieces)
- 1 tbsp plain flour
- 1 tbsp corn flour
- 1 tbsp gram flour (besan)
- ½ tsp baking powder
- ½ tsp tandoori powder
- 1 tsp MSG aka Chinese salt (optional, but highly recommended)
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 tsp soy sauce
- 1 tsp green chilli paste or to taste
- 1 whole egg
- juice of ½ lemon
Chilli Chicken Sauce
- 2 tsp mustard seeds
- 2 whole green chillies, slit through the centre
- 10 fresh curry leaves
- ½ tsp garlic paste
- ½ tsp ginger paste
- ½ tsp green chilli paste
- 4 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp tomato puree
- 1 tsp chilli powder, adjust to taste
- ½ salt to taste
- 1 splash white vinegar, (or you can use any vinegar)
- ½ tsp sesame oil
- noodles, either egg or wholemeal noodles
- ½ red pepper, cubed
- 1 red onion, cubed
- coriander leaves for garnish
Instructions
Chilli Chicken batter
- Mix together the plain, corn and gram flours with baking powder, tandoori powder, salt and MSG.
- Then mix in the garlic and ginger paste, lemon juice, soy sauce, green chilli paste and egg.
- The paste will look thick, add the chicken pieces. Allow to marinate for an hour. Alternatively, you could cook straight away.
- Heat up oil to 180°C.
- Fry in small batches.
- Fry until the crust forms. You are not cooking the chicken through at this stage.
- Resist the temptation of eating the chicken as they are RAW at the moment!
Chilli Chicken sauce (This is a quick stir fry sauce, so have all the ingredients ready)
- Fry the mustard seeds in a little oil until they start to pop. Add the green chillies.
- Followed by the curry leaves.
- Add the garlic & ginger pastes and the green chilli paste.
- Followed by the tomato ketchup.
- Add the soy sauce and tomato puree.
- Add the chilli powder and salt (both to taste).
- Finally add the vinegar and sesame oil.
- I added too much oil at the start, so I'm removing some oil.
- Add the fried chicken pieces to the sauce.
- Along with the red pepper and red onion.
- Cook on medium-low heat until the chicken is fully cooked through, around 15 minutes. Using a large saucepan start boiling water for the noodles.
- Add some of the starchy pasta water to the Chilli Chicken to make a nice sauce.
- I added 1½ ladles of starchy water.
- Chalo Kawa.
Questions
- Did you add both Ketchup and Tomato puree?
- Can you use Chicken thighs instead of breast?
- What brand Noodles did you use?
- Can you make the batter without eggs?
- Can you use other types of vinegar