Chilli Chicken With Gravy.
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Alright, don't linger, let's practice this chilli chicken with gravy formula with 21 materials which are surely easy to have, and we have to process them at the very least through 12 measures. You should expend a while on this, so the resulting food could be perfect.
Composition - Chilli Chicken With Gravy:
- Give 1 Kg for Chicken (Boneless/Skinless Thighs) Cut into small cubes.
- You need 2 Tbsp of Soy Sauce (Dark).
- You need 2 Tbsp of Vinegar.
- Need 12 Tablespoons - Cornstarch.
- Prepare 1 Tsp for Salt.
- Require 1 Tsp - Red chilli powder.
- You need FOR of gravy:.
- Require 1 Inch Fresh Ginger(Thickly Sliced).
- Require 1 Tbsp of Garlic paste.
- Require 4 Tbsp of Hot & Sweet Tomato-Chilli Sauce.
- Require 2 Tbsp Honey.
- Prepare 2 Tbsp for Vinegar.
- Need 2 Tbsp for Soy Sauce (Dark).
- You need 1 Tsp for Red chilli powder.
- Require 4 for Dry Red Chilies (Broken into half).
- Give As per taste of Salt.
- You need 4-5 Cups for Water.
- Require 4 Tbsp of Cornstarch.
- You need 1 - Large Green Bell Pepper (Cut into medium cubes).
- Need 1 Large Onion (Cut into medium cubes & flaked).
- You need As required of Cooking oil for deep frying & for the gravy.
Chilli Chicken With Gravy process:
- Trim the fat from the Chicken. Cut into very small cubes. Wash thoroughly. Set aside..
- Marinate the chicken with 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 3/4th Cup of Corn Starch, 1 Teaspoon Salt & 1 Teaspoon Red chilli powder. *The marinade should be thick. The chicken pieces should stick to each other..
- Cut the Bell Pepper & Onion into medium cubes. Separate the petals of the Onion..
- Heat enough oil in a Wok for deep frying..
- Make small to medium sized rough balls & fry on medium heat for 4-5 minutes turning frequently. Do not overcrowd the wok..
- Remove the fried chicken with the help of a slotted spoon & place on a plate lined with absorbent paper towels. Keep aside..
- In the meantime, heat 1 Tablespoon oil in a large skillet or pot. Tip in the broken red chilies. Sauté the sliced ginger on low heat. Add the garlic paste. Cook for a minute..
- Pour 4 cups of water followed by the rest of the vinegar, soy sauce, salt, red chilli powder, honey & the hot & sweet tomato-chilli sauce..
- Let it come to a boil. Reduce heat to low. Make a slurry by mixing 1/4 cup of cornstarch with half cup water..
- Keep stirring constantly to avoid lumps. (The gravy thickens quickly). Add the fried chicken. Followed by the bell peppers & onions. Stir well..
- Let it simmer on low heat for about 10 minutes on low heat..
- Note: 1.The marinade should be thick. The chicken pieces should stick to each other. 2.The bell peppers & onions should remain crunchy & retain the colour. One more cup of water can be added at this stage depending upon the desired consistency of the gravy. Serve with piping hot Steamed Rice/Fried Rice/Chowmein..
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