chicken chilli dry

Welcome to the world of culinary delight! Today, we’re unraveling the secrets behind creating the perfect Restaurant-Style chicken chilli dry. Get ready to embark on a flavorful journey with a step-by-step guide.

chicken chilli dry Ingredients

• Chicken Boneless: 500 g (cut into strips)
• All-purpose flour (maida): 1 tbs
• Corn Flour: 2 tbs
• Sugar (Cheeni): ½ tbs
• Eggs without yolk (anday ki safeedi): 2
• Cooking oil: 1 tbs (for marination), additional for frying
• Green Chillies (hari mirch): 3
• Garlic (lehsan) chopped: 3-4 cloves
• Oyster sauce: 3 tbs
• Soya sauce: ½ tbs
• Chilli garlic tomato ketchup: 3 tbs
• Black pepper (kali mirch) powder: ¼ tsp
• Salt (namak): ½ tsp or to taste
• Chicken powder: ½ tsp
• Vinegar (sirka): 1 tbs
• Green capsicum with seeds (hari shimla mirch) Julienne: ½
• Red capsicum with seeds (lal shimla mirch) Julienne: ½
• Water (pani): ½ cup or chicken broth
• Green chillies (hari mirch) Julienne: 4
• Ginger (adrak) Julienne

chicken chilli dry Step-by-Step Directions

Marination

1. In a bowl, combine chicken, all-purpose flour, sugar, corn flour, and egg whites. Marinate for 8-10 minutes.
2. Introduce cooking oil to the mix and blend thoroughly.

Frying

3. Heat oil for deep frying. Fry the chicken, adding green chilies after 2 minutes, until golden brown. Total frying time: 4 minutes.
4. Strain the chicken using a strainer.

Preparing the Sauce

5. Utilize 3 tablespoons of the remaining oil; add chopped garlic and cook until golden.
6. Integrate oyster sauce, soya sauce, chili garlic tomato ketchup, black pepper powder, salt, chicken powder, vinegar, and sugar. Stir continuously on high flame.
7. Add green and red capsicum, cooking for an additional minute on high flame.

Final Assembly

8. Introduce the fried chicken and stir well.
9. Pour water on a high flame, cooking until the water evaporates.
10. Add green chilies and ginger, ensuring a thorough mix.
11. Dish out, serve, and relish the delightful creation with rice.

Tips and Tricks for Culinary Mastery

• Marinate the chicken for 8-10 minutes for that perfect crispy texture.
• Experiment with your favorite vegetables instead of green and red capsicum.

Conclusion

Congratulations, you’ve mastered the art of crafting Restaurant-Style Chilli Chicken Dry! Now, it’s time to savor the fruits of your labor. This dish promises an explosion of flavors that will leave you craving for more.

FAQs

What can I substitute for oyster sauce?

Oyster sauce adds a unique flavor, but you can substitute it with hoisin sauce for a slightly different taste.

Can I use bone-in chicken for this recipe?

While boneless chicken is recommended for the ideal texture, bone-in chicken can be used with adjusted cooking times.

How can I make the dish less spicy?

Reduce the number of green chilies and black pepper powder to tone down the spiciness.

Is it necessary to marinate the chicken?

Yes, marinating the chicken enhances its flavor and ensures a crispy texture.

Can I skip the egg whites in the marination?

Egg whites contribute to the crispiness of the chicken, but you can skip them if you prefer a lighter dish.