it is an interesting thing to reveal that Chilli Chicken is an indian innovation in the chinese Genre. there is no such recipe in the chinese culinary encyclopaedia. Perhaps the diplomatic early enterpreneurs of Chinese resturants of Kolkata and Mumbai innovated this great recipe from other existing chinese recipes to attract customers. there are some hard and fast rules to make your chilli chicken viscous, delicate and with an understated aroma.
rule no. 1. dont overfry your chicken while you are frying the pieces with the batter. the component of the batter would a) 70 gms of cornflower or arrowroot powder, b) one full egg, c)one table spoon of monosodium glutamet or Ajinomoto, d) salt, e)one teaspoon of black pepper.
marinate 500 gm of chicken with teaspoon of ginger, vinegar, soy sauce, sat, pinch of sugar. if you want you can add garlic paste as well. but however i always skip it. because my mom used to avoid garllic in chilli chickwn. that was her perception. but her chilli chicken was best. marinate for half an hour. heat 500 ml of oil in a kadhai.
rule no 2. make the oil pipingly hot. dip the chicken pieces into the batter. and fry them 5–6 in one batch. dont fry more than a minute otherwise it would be losing its juicy nature that is pathetic. so add it in pipingly hot oil, so the outer crust would be crispy and golden. but succulent inside.
in a non sticky wok add a table spoon of oil. now add the cubes of capcicum and slit green chillies and cubes of onion. and stir fry. and add one tablespoon of onion paste and stir. make a paste of 2 tablespoons tomato sauce and one teaspoon of vinagar and a pinch of sugar. add them. and stir. add the fried chicken pieces.
make a solution of corn flower with water. rule no 3. mix them well othwriwse it will form lumps when added. cook for one minutes. switch off the gas.
