Friday, September 11, 2015

Friday Food for the Soul: Honey Chilli Chicken

I absolutely love Chinese.... I mean who doesn't?
And I don't mean the authentic Chinese... that you get in the Asian restaurants (tried a lot of them while in NYC)
I mean the Indo-Chinese variety...
probably because our tastebuds are so used to the explosion of flavours that the milder, truer version doesn't suit our palette.
And I absolutely love this version... almost as much as I loved the yummy General Tso' Chicken (recipe is here) that I make so often!
Its sticky and sweet with a good heat.... and will get you licking your fingers!

TIP: one usually uses boneless chicken for this, but when I make for the family... I just avoid all the frills and fancies and use the whole chicken... bone and all.
Tastes better with bones- and more succulent (doesn't go all dry and chewy on me!)

Ingredients of the Chicken:
1 full chicken (about 1 and 1/2  kgs)
1 tsp ginger and garlic paste
1 tbsp vinegar

1/4 cup plain flour
2 tbsp cornflour
2 tbsp rice flour
salt and pepper to taste
1 egg
refined oil for deep frying

Ingredients for the sauce
1 medium onion chopped into squares
1 green chilli (slit length wise and chopped in half inch pieces)
4 dried whole chilli
3 tbsp chopped garlic
3 tbsp chopped spring onion greens 
1 cup capsicum (cubed into 1 inch pieces)
2 tbsp chilli sauce
3 tbsp tomato sauce
1 tbsp soya sauce
2 tbsp vinegar
3 tbsp honey

1- Marinate the chicken in ginger garlic paste, vinegar and salt and pepper for an hour
2- Mix the cornflour, rice flour and plain flour and season with salt and pepper. Add the egg and mix well.
3- Dunk the marinated chicken (without the marinade)into the flour+egg mixtureso that its well coated.
4- Deep fry the chicken on medium heat till cooked through and golden crispy. Keep aside.
5- Now take 3 tbsp oil from the deep fryer and heat it in a pan, then add the red chillies till they sputter.
6- Add garlic, saute on low heat till fragrant but not brown, then add onions add cook till translucent.
7- Now stir fry the capsicum with the onions (do not overcook to make them soggy)
8- Add all the remaining sauces, honey and vinegar... cook through till bubbly.
9- Add the crispy fried chicken to the sauce... mix on high heat so that its coated through but not soggy.
10- Garnish with the chopped spring onions and serve immediately, accompanied with Hakka Noodles or Fried Rice or just have them as snacks...
They are sweet and spicy, deliciously sticky and finger lickin' good!

for a real easy recipe of another popular Indo-Chinese dish...
Vegetarian Manchurian (click here)

Or a healthy version of General Tso's Chicken (click here)

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