Monday, December 27, 2010

Chili Chicken for Holidays

This is a great starter or can be served as a dry side dish with any entree. It is very easy to prepare and can be be made in a jiffy. We made this for our Christmas get together and everyone loved it. 

Ensure that it is served immediately, otherwise it gets soggy and unappetizing. It is also a good idea to finish it the same day. Also if you are storing it in the fridge, it needs to be heated in the oven rather than the microwave. 

For marinate:
1 pound chicken fillets
2 tablespoon ginger paste
2 tablespoon garlic paste
2 tablespoon soy sauce
1/4 teaspoon pepper powder
1 tablespoon all purpose flour
1 tablespoon corn flour
salt as per taste

oil for frying

For Gravy:
2 tablespoon oil
1 tablespoon finely chopped garlic
4 green chilies or as per taste
2 spring onions
4 tablespoon red chili sauce or as per taste (I used knor chili sauce)
2 tablespoon tomato ketchup
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon corn flour
3 tablespoon soy sauce

For garnish(optional):
1 green bell pepper
1 large onion

Cut the chicken into 2 inch pieces. Mix the marinate (except the oil and all purpose flour) well into the chicken and let it rest for 2-3 hours in the refrigerator. Prepare the gravy before frying the chicken. Mix the corn flour and the all purpose flour well into the chicken and deep fry it till the pieces are crisp.
Cut the bell pepper into large chunks and quarter the onion for the garnish. Stir fry in a pan on high heat for 4-5 minutes. Keep aside.

For the gravy:

Heat 2 tablespoon oil in a pan and add the garlic. Fry on high heat for 2 minutes and add chopped green chilies. Stir for another minute and add finely chopped 1 1/2 bunch of spring onions. Stir for another 2 minutes and add red chili sauce, vinegar, brown sugar and soy sauce. Add water as per desired gravy consistency. Dissolve corn flour in 1/4 cup of cold water and add to the gravy. Keep stirring till the corn flour is well cooked. Add the fried chicken into the gravy and mix well till all the pieces are coated with the gravy. Salt it accordingly and garnish with the remaining spring onions. Serve hot.