THIS A CLASSIC CHILI CHICKEN RECIPE FOR YOU TO TRY WHEN YOU ARE CRAVING FOR SOME HOT CHINESE FOOD! DO PAIR IT WITH SOME HAKKA NOODLES AND ENJOY.💓
INGREDIENTS:
For Chicken Pakodas:
Chicken: 1kg
Ginger-garlic paste: 2 tbsp
Salt: to taste
Pepper: to taste( 2 tbsp)
Chili flakes: 2 tbsp
Cornflour: 3-4 tbsp
Refined flour (maida): 3-4 tbsp
Eggs: 2 no.s
Vinegar: 1&1/2 tbsp
Oil: for frying
For Gravy:
Onions: 3-4 large-sized, shelled
Bell peppers: 2, diced into medium-sized triangles ( you can take a mix of red, yellow and green or can only use the green ones)
Ginger: 2 inches, cut into juliennes
Garlic: 9-10 cloves, chopped
Vinegar: 2tsp
Tomato ketchup: 2 tbsp
Red chili sauce: 1& 1/2 tbsp
Soy sauce: 2 tbsp
Cornflour: 2-3 tbsp
Spring onions: for garnish
Refined oil: 3 tbsp
Green chili: 2, slit in the middle
Ajinomoto (optional): 1 tsp
METHOD:
Making the Chicken Pakodas:
1. Clean and dry the chicken, add vinegar, salt, pepper, ginger-garlic paste, and chili flakes into the chicken and marinate it for 20mins.
2. After that, add the eggs and mix everything nicely, rub the chicken in the marinade for about 2 mins.
3. Finally, add in the cornflour and refined flour, do not add everything at once. Do not make the marinade dry.
4. Leave the chicken in the refrigerator for about 1 hour.
5. Fry the chicken twice for a crispy texture.
6. Heat the oil and add the chicken in batches, fry them on medium flame until they are light golden in color, take them out and do the same with other batches.
7. Once all the chicken is fried till this stage, let them cool a bit, after sometime heat up the oil again at a higher flame, and drop in all the chicken pieces at the same time.
8. The chicken pieces will quickly turn dark golden, remove them carefully without burning.
Making the Gravy:
1. Heat up a wok or a kadhai and add oil
2. When the oil starts fuming, add the chopped garlic and saute, do not let it burn.
3. Quickly add the onions, bell peppers, ginger juliennes, and slit green chilies, saute for a while.
4. Meanwhile, in a bowl, add vinegar, ketchup, soy sauce, red chili sauce, cornflour, salt 
and black pepper powder, mix it nicely, and add water to prepare a slurry.
5. Add the slurry to the wok and stir, keeping the flame high.
6. The gravy will start thickening up, add the fried chicken pieces and let it simmer.
7. Check seasoning, add Ajinomoto (optional) and switch off the flame.
8. Garnish with chopped spring onion greens and relish with noodles, fried rice or parathas!
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