Chili Baby Corn Chicken made on 14th Jan 2012

What did I use:

 

Sliced baby corn

Small pieces of boneless chicken
All purpose flour, corn flour and egg

salt to taste
chilli powder to taste
A pinch of turmeric powder (haldi)
red chilli sauce
onions
capsicum
garlic (lehsun)
cumin seeds (jeera)

How did I cook:

Boil the chicken pcs in hot water

Keep the chicken pcs and baby corns in the batter made of all flour and egg for 30 minutes.

Fry baby corn and chicken pcs with all flour containing salt red chili powder turmeric powder.

Take a wok pour oil and put jeera and garlic.

Now put onion and see that it becomes light brown

Add capsicum and shake it well.

Close the vessel for about 10 minutes.

Then add fried chicken pcs and cook it

After 5 minutes, add fried baby corn to it and cook well.

Now add red chili sauce and Soya sauce. Mix it. Keep it closed for 5to 10 minutes.

Mix corn flour with little bit of water and shake it well. Pour this mix into the wok. And boil it for ¾ minutes. 

Chili Chicken - made on 31st July 2011

What did I use:

½ Kg Boneless Chicken (small pieces)

2 tbsp Soya Sauce

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

3 Green Onion Chopped

1 capsicum

1 tsp Garlic Paste

1 Egg

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken broth (or water)

1 tbsp Oil

Salt to taste

Oil to fry

How did I cook:

Cut the boneless chicken pieces into 1 inch pcs.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 30 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok, heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Then add onion and capsicum and cook for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

N.B.: Chinese chili chicken goes well with steamed / boiled rice.