Make Chetna Makan's hot and spicy chilli chicken

Name: Make Chetna Makan's hot and spicy chilli chicken
Prep time: 35 min
Total time: 1 h 51 min
Yield: Serves 4
Ingredients: For the marinated chickenSunflower oil, for deep-frying50g (13/4oz) plain flour10g (1/4oz) cornflour1/2 teaspoon salt1/2 teaspoon chilli sauce1 teaspoon soy sauce2.5cm (1 inch) piece of fresh root ginger, peeled and grated2 garlic cloves, grated2 large eggs, whisked2 tablespoons water500g (1lb 2 oz) chicken breasts, cut into 2.5cm (1 inch) piecesFor the sauce2 tablespoons sunflower oil4 garlic cloves, grated2 small green chillies, halved2.5cm (1 inch) piece of fresh root ginger, peeled and grated5 red onions, thinly sliced1 green pepper, thinly sliced1 tablespoon dark soy sauce1 teaspoon rice wine vinegar1 tablespoon chilli-garlic sauce1/2 teaspoon salt2 tablespoons waterTo serveRice or vegetable chow mein

Full of fiery flavours, crunchy veg and succulent bites of chicken, Chetna's chilli chicken is the ultimate Indian fake-away dish for those who love a bit of heat

Published: Friday 14th July 2017

Chicken

Serves 4

Preparation time 35 mins

Cooking time 76 mins

Chilli chicken is a popular kind of street-food in India. Influenced by the influx of Chinese immigrants in the 18th century, this dish bridges the gap between the comforting warmth of traditional Indian food and the spicy heat of classic Chinese cooking.

That doesn't mean it's for the faint of heart, though. With ginger, green chillis and chilli sauce, it certainly packs a punch. Make sure to adjust the level of heat according to your palette, or you'll be in for an interesting night...

If you're looking for a vegetarian option, the chicken can be replaced with paneer.

Ingredients

For the marinated chicken

Sunflower oil, for deep-frying
50g (13/4oz) plain flour
10g (1/4oz) cornflour
1/2 teaspoon salt
1/2 teaspoon chilli sauce
1 teaspoon soy sauce
2.5cm (1 inch) piece of fresh root ginger, peeled and grated
2 garlic cloves, grated
2 large eggs, whisked
2 tablespoons water
500g (1lb 2 oz) chicken breasts, cut into 2.5cm (1 inch) pieces

For the sauce

2 tablespoons sunflower oil
4 garlic cloves, grated
2 small green chillies, halved
2.5cm (1 inch) piece of fresh root ginger, peeled and grated
5 red onions, thinly sliced
1 green pepper, thinly sliced
1 tablespoon dark soy sauce
1 teaspoon rice wine vinegar
1 tablespoon chilli-garlic sauce
1/2 teaspoon salt
2 tablespoons water

To serve

Rice or vegetable chow mein

Method

To prepare the chicken, combine the flours, salt, chilli sauce, soy sauce, ginger, garlic, eggs and measured water in a bowl to make a marinade and add the chicken pieces. Cover and leave to marinate for 1 hour.
Heat enough oil for deep frying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 180°C (350°F). Once the oil reaches that temperature, remove the chicken pieces from the marinade and fry, in batches, for 3–4 minutes, until golden brown.
To make the sauce, heat the sunflower oil in a wide saucepan set over medium heat. Add the garlic, green chillies and ginger and cook for 1 minute, until fragrant, then add the onions and cook for about 8–10 minutes, until golden brown.
Stir in the green pepper and cook for 1 minute, then add the soy sauce, vinegar, chilli garlic sauce, salt and measured water. Mix well.
Add the fried chicken pieces to the sauce and give it a good stir. Serve hot with rice or chow mein, if you like.

Taken from Chai, Chaat & Chutney by Chetna Makan. Published by Octopus Books (£20). octopusbooks.co.uk.