Indo-Chineese cuisine, food that has my heart and is the source of some of the fondest memories of family dinning growing up. Story goes that I was a problem child and the one bribe that worked like a charm was a weekend meal of my favorites – Chicken Corn soup, Prawn Pakora followed by Chilli Chicken with oodles of noodles at my favorite restaurant, Alex’s Kitchen. Always a Foodie. According to my mom I also preferred dining out because I loved the ambience of the restaurant. Yes that word became part of my vocabulary very early in life. Food is a sensory experience and the right ambience enhances that experience immensely, just like the mingled fragrance of chilli, garlic, ginger, scallion and soy at the restaurant.
The restaurant had a pretty big menu and the friendly host, Robert was always full of helpful and delicious recommendations. While we tried something new every now and then, Chilli Chicken was always part of our order. And I continue craving it every now and then. This recipe is probably not the real deal, but it is a recreation of the memory I cherish so much. Hopefully it will lead to some of your own.
Time for Prep: 20 mins Time to Cook: 30 mins Yield: 6 servings Level: Medium
- For the Chicken:
- 2 lbs Boneless Chicken, cut in 1 inch cubes
- 3 tbsp corn starch
- 1 tbsp rice flour
- 1 inch ginger, grated (or 1.5 tbsp ginger powder)
- 1 tsp rice vinegar
- 3-4 garlic cloves, minced
- 3 tsp black pepper powder
- 1 tsp white pepper powder
- 1 tsp red chilli powder
- 1 tsp tomato sauce
- 1 egg
- For the Gravy:
- 4 tbsp soy sauce
- 2 tbsp tomato sauce or ketchup
- 2 tbsp butter
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1.5 cups chicken stock
- 1 onion, cut in squares
- 1 green bell pepper, cut in squares
- 1 red bell pepper, cut in squares
- 2-3 thai chilli pepper, finely chopped
- 1 tsp ginger paste
- 2 tbsp cilantro, finely chopped
- 1/2 cup scallions, chopped
- salt to taste
- Make a paste with the ginger, garlic, white pepper powder, tomato sauce, red chilli powder, rice vinegar, corn starch, rice flour and egg. Marinate the chicken pieces in this paste for 3-4 hours.
- Heat oil for deep frying in a heavy bottomed vessel.
- Carefully fry the marinated chicken. Do not crowd the vessel. Reduce flame and deep fry till cooked and is golden brown. Remove onto absorbent paper and keep aside.
- Heat oil in a large wok add half of the soy sauce and sugar.
- Add the whites of scallions and sauté for a few seconds. Add the chilli pepper and ginger and stir fry on high for a few seconds.
- Add the fried chicken pieces, chopped bell peppers and onion and stir fry on high for 2-3 mins, constantly tossing them.
- Reduce to medium heat and add rest of the soy sauce, tomato ketchup and vinegar. Mix well and cook for 2-3 mins.
- Toss on high flame for 1-2 mins
- Mix a tbsp of cornflour in a little water, make a thin paste and keep aside.
- Add the chicken stock and bring to a boil.
- Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
- Garnish with chopped spring onion greens and/or coriander leaves and serve.