RESTAURANT STYLE CHILLI CHICKEN GRAVY | CHILLI CHICKEN BY SPICE EATS
Restaurant Style Chilli Chicken Gravy | Chilli Chicken | Chilli Chicken Recipe | Chilli Chicken Recipe Indo Chinese Style | How to make Chilli Chicken | Chilli Chicken by Spice Eats
Ingredients for Chilli Chicken Gravy:
Boneless Chicken - 300 gms (Thigh portion, cut into bite sized pieces)
For Marination:
- Salt- 1/2 tsp
- Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
- Ginger Garlic Paste- 3/4 tsp
- Corn Flour- 2 tbsp
- All Purpose Flour (Maida)- 1 tbsp
- Egg, small- 1
Sauce:
- Red Chilli Sauce- 2 tbsp
- Tomato Sauce- 2.5 tbsp
- Dark Soy Sauce- 1 tbsp
- Vinegar- 1 tsp
Other Ingredients:
- Garlic, chopped- 1.5 tsp (5-6 cloves)
- Ginger, chopped- 1.5 tsp
- Green Chillies, thin sliced- 2-3
- Onion, thick sliced- 1 small (60 gms)
- Green Capsicum (Bell Pepper), thick sliced- 1 small (60 gms)
- Spring Onion Greens - 3 tbsp
- Corn Slurry- 1.25 tbsp cornflour mixed in 1 cup (225 ml) of water
- Refined Oil- 1.5 tbsp + oil for deep frying
Preparation:
- Wash, pat dry and cut the boneless chicken thighs into 1 inch bite sized pieces.
- Marinate with the items indicated. Mix well to coat the chicken. Set aside for 30 mins.
- Chop the garlic, ginger and spring onion greens and slice the green chillies.
- Make thick slices of onion and capsicum (green bell pepper).
- To prepare the Corn slurry, add 1 cup of water to 1.25 tbsps of corn starch. Mix well and set aside.
Process:
- Heat oil in a pan or skillet for deep frying. Drop the battered chicken pieces side by side in hot oil to not overcrowd the pan.
- Fry these in hot oil on medium heat till light brown. This should take around 4-5 mins. Repeat for the next batch.
- Now heat oil and add the chopped garlic. Give a stir and add the chopped ginger. Fry on high heat for 15 secs and then add the sliced green chillies. Fry on high heat for another 30 secs. Now add the thick sliced onions, mix and fry for 30 secs.
- Add the sliced capsicum/peppers, mix and continue to fry for 1 min.
- Add all the sauces, mix and stir fry 1 min on high heat.
- Add the fried chicken pieces, give a stir and continue to stir fry on high heat for 1 min and then add the corn slurry.
- Give a mix and continue to cook for 1-2 minutes till the sauce thickens and forms a thick gravy.
- Garnish with spring onion greens and mix for 30 secs.
- Serve with noodles or fried rice.
#chillichickengravy #chillichickenrecipe #chillichicken #indochinesechillichicken #restaurantstylechillichicken #spiceeatschicken #spiceeats #spiceeatsrecipes
The CREAMIEST Coconut Sweet Chilli Chicken | #cookwithme | Marion's Kitchen
It only takes 20 minutes to make and it's packed with so much flavour - this is Marion Grasby's creamy Coconut Sweet Chilli Chicken
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
THAI CHIllI CHICKEN | Spicy Kanthari Chilli Chicken Recipe | Village Food
Spicy Kanthari Chicken Recipe
BUTTER GARLIC CHICKEN RECIPE | HOW TO MAKE BUTTER GARLIC CHICKEN
Butter Garlic Chicken | How To Make Butter Garlic Chicken | Butter Garlic Chicken Stir Fry | Butter Garlic Chicken Recipe | Chicken Recipe | Butter Chicken Recipe | Butter Garlic Chicken Bites
Ingredients for Butter Garlic Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken Breast - 1 lb or 450 gms (cut into 2 inch chunks)
For Marination:
- Salt- 3/4 tsp
- Crushed pepper- 1/2 tsp
Dredge/coat with:
- All purpose Flour- 2.5 tbsp
Other ingredients:
- Oil - 2 tbsp
- Butter - 3-4 tbsp (around 40 gms)
- Garlic, finely chopped- 6-8 cloves (3 tsp)
- All purpose flour - 1/2 tbsp
- Oregano- 1 tsp
- Chicken Stock - 1 cup
- Lemon Juice - 1 tsp
- Salt-pinch
- Crushed pepper -3/4 tsp
- Parsley, fine chopped- 2 tbsp
Preparation:
- Cut the chicken fillets into 2 inch chunks
- Marinate with salt & pepper. Set aside for 15 mins.
- Now add the all purpose flour on the chicken pieces. Dredge these pieces to lightly coat the pieces with the flour. Remove and set aside on a plate for 5 mins.
- Prepare Chicken stock for use later or use readymade chicken stock. (To make Chicken Stock, take around 250 gms of boned chicken in a pan and add 250 ml water. Cook it for around 15 mins to make chicken stock. Strain and set aside for use later.)
- Fine chop the garlic and parsley.
Process:
- Heat oil in a frying pan and place the chicken pieces side by side. Fry on medium heat for around 3 mins and then flip the pieces. Continue to fry on medium heat for another 3 mins. Fry on both sides for a total of another 2 mins till the pieces light brown in colour and is nearly cooked. (Total pan-frying time around 7-8 mins )
- Remove & set aside.
- Now wipe the pan clean.
- Heat butter in the same pan and then add the fine chopped garlic. Mix and fry on medium heat for 1 minute.
- Now add 1/2 tbsp all purpose flour and mix and fry on low heat for 1 min.
- Add the chicken stock, oregano, crushed pepper, lemon juice and a pinch of salt. (Do not add salt here if the chicken stock you are using has salt)
- Give a mix and cook on medium heat for a min till the stock is cooked and thickened.
- Add the fried chicken pieces. Mix and cook on medium heat for 2-3 mins till all the liquid is absorbed.
- Garnish with a pinch of crushed pepper and finely chopped parsley.
- Serve hot.
#buttergarlicchicken #buttergarlichickenrecipe #butterchickenrecipe #chickenstirfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Wow … the BEST soy glazed chicken in 20 minutes
#cooking #food #foodie #shortsvideo #shorts #recipes #chicken #chickenrecipe