Chilli Chicken Recipes By Master Chef Sanjeev Kapoor

Dry Chilli Chicken Sanjeev Kapoor

WebMar 7, 2019 · Drain on absorbent paper. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till golden. Add onion and sauté on high heat for 30 seconds. Add capsicum …

1. Take chicken cubes in a bowl. Add salt, crushed peppercorns and ginger-garlic paste and mix well.
2. Heat sufficient oil in a pan.
3. Take refined flour in another bowl. Add ¼ cup cornflour and some water and whisk well to make a semi-thick slurry.
4. Dip marinated chicken cubes in the slurry, slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

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Chilli Chicken Sanjeev Kapoor

WebNov 8, 2016 · Heat one tablespoon of oil in another wok or a pan, add garlic and sauté for one minute. Add onions and green chillies and continue to sauté for a couple of minutes. …

1. Add the eggs, two tablespoons cornflour, salt, one tablespoon each of soy sauce and chilli sauce to the chicken pieces and mix well. Leave aside for half and hour. Mix the remaining cornflour in three tablespoons of water.
2. Heat sufficient oil in a wok and deep-fry the marinated chicken pieces till crisp. Drain on an absorbent kitchen towel. Heat one tablespoon of oil in another wok or a pan, add garlic and sauté for one minute.
3. Add onions and green chillies and continue to sauté for a couple of minutes. Add the capsicum strips and sauté. Add remaining soy sauce and chilli sauce, MSG, salt, crushed peppercorns and cornflour mixture.
4. Add the fried chicken pieces and sauté till the sauce coats the chicken pieces. Add vinegar and mix. Serve hot with Sichuan sauce.

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