Upasana's Chilli Chicken

A community recipe by hobbycook

Not tested or verified by Nigella.com

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Introduction

This is how my friend makes chilli chicken. You can make it as hot or mild as you like. She likes to make this with gravy to serve with rice but I sometimes make it dry to eat on its own, and it tastes just as good.

Ingredients

Serves: 5-6

Metric Cups

1 kilogram chicken (bone in, cut into medium-sized pieces)
2 teaspoons garlic puree
2 tablespoons soy sauce
1 teaspoon hot sauce (or more as preferred)
peanut oil (or sunflower oil)
1 large green pepper (or red, deseeded, quartered and thickly sliced)
2 teaspoons cornflour
200 millilitres chicken stock

2⅕ pounds chicken (bone in, cut into medium-sized pieces)
2 teaspoons garlic puree
2 tablespoons soy sauce
1 teaspoon hot sauce (or more as preferred)
peanut oil (or sunflower oil)
1 large green bell pepper (or red, deseeded, quartered and thickly sliced)
2 teaspoons cornstarch
7 fluid ounces chicken broth

Method

Upasana's Chilli Chicken is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make a marinade with the minced garlic, soy sauce and hot sauce. Add salt if using low-salt soy and hot sauces.

Marinate the chicken in this mix for at least 4 hours or overnight in the refrigerator.

Take out the chicken from the refrigerator and bring to room temperature.

Shake off excess marinade juices from the chicken pieces.

Heat oil in a wok on medium and fry the chicken pieces until fully cooked.

You will need to do this in batches. Remove chicken pieces to a warmed plate. Pour out most of the oil from the wok, retaining about 1 tablespoon oil.

Try to keep as much of the browned pieces in the wok as possible.

Heat the oil on medium and fry the minced garlic. Do not burn.

Then add the chicken pieces along with the oil and juices collected in the plate. Also add any leftover marinade.

Cook for about a minute, turning the chicken pieces in the sauces.

Finally add the green/red pepper slices. If you want a dry dish, gently toss so the bell pepper slices are mixed with the chicken.

Cook for 3-4 minutes till the bell pepper is crisp tender, tossing continuously so the chicken doesnâ€™t stick to the wok.

To make the gravy, stir the cornflour into the chicken stock and add to the skillet.

Bring to a boil and then simmer on medium-low heat till the gravy thickens, 3-4 minutes.

Before removing the pan from heat, taste the chicken and season with more hot sauce, if preferred.