How to make Chilli Chicken Restaurant Style
Learn how to make Chilli Chicken Restaurant Style at home. The Chilli chicken is tender and juicy
Ingredients
- 500 grams Boneless Chicken, cut into cubes
- 2 tbsp Cornflour
- 1 Egg
- 1 tsp Red Chilly paste or chilly powder
- Salt to taste
- Oil for frying
For the Chilli Chicken Sauce
- 1 Onion quartered
- 2 Capsicum quartered
- 2 - 3 Spring Onions with leeks
- 7 - 8 Garlic cloves, finely chopped
- 1" Ginger, finely chopped
- 3 - 4 Green chillies ,cross cut
- 2 tbsp Soya sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Red Chilly Sauce
- 1 tbsp Sweet & Sour Sauce or tomato ketchup
- 1 tbsp Cornflour
- ½ tsp Pepper powder
- 2 tbsp Vegetable Oil
- 1 tbsp Roasted Sesame seeds for garnish
- 1 tbsp Sesame oil, optional
- 1 cup Chicken or vegetable stock Or dissolve one stock cube in 1 cup water
Instructions
How to make Chilli Chiken Restaurant Style
- Marinate boneless chicken pieces with cornflour, soya sauce, chilly paste and salt for 10 - 15 minutes. Add egg and deep fry the chicken pieces.
- In a wok, add 2 tbsp oil and stir fry the chopped ginger, garlic and chillies for a minute.
- In a bowl combine all the sauces. Then add the sauces to the wok and stir fry for one more minute
- Add one cup of stock to the wok and let the sauce come to a boil.
- Make a slurry of 1 tsp heaped cornflour in ½ cup water. Add 2 - 3 tsp of the cornflour slurry to the sauce.
- Add in the fried chicken pieces and mix well. Add pepper and salt to taste.
- Garnish with onion leeks, roasted sesame seeds, and sesame oil.
Notes
- Add a little vinegar to the sauce, if you like it a bit tangy.
- Adding sesame oil is optional. But this gives a nice nutty flavour to the chilly chicken. Not recommended to use sesame oil while stir-frying.
- Add salt sparingly as we are using soya sauce.
- Dissolve the stock cube in water and use it if you don't have stock readily available.