Allergens in Chilli Chicken: gluten, egg, soy.
Ingredients
Quantities for 4.
- 600g boneless thigh, cut into 3cm cubes Chickenthigh stays juicier than breast
- 6 tbsp Cornflour4 for the coating, 2 for the sauce
- 3 tbsp Maida
- 1, beaten Eggbinds the coating
- 1 tbsp, finely chopped Ginger
- 12 cloves, finely chopped Garlic
- 4, slit Green Chilliuse 6 if you want it the way Tangra serves it
- 3 tbsp Soy Sauce1 for the marinade, 2 for the sauce
- 1.5 tbsp Vinegar
- 1.5 tsp Kashmiri Chilli
- 1 tsp, coarsely crushed Black Pepper
- 1 large, cut into 2cm squares and layers separated Onion
- 1 large, cut into 2cm squares Capsicum
- 4, whites and greens separated Spring Onion
- 1 tsp Sugar
- to taste Salt
- 200ml Water
- 500ml for frying, plus 2 tbsp for the sauce Neutral Oil
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken at least 30 minutes ahead, or up to 4 hours in the fridge. It seasons the meat right through, not just the crust.
- Bring the marinated chicken back to room temperature for 15 minutes before frying so the centres cook in the time the coating takes.
- Have the onion, capsicum and aromatics cut and within arm's reach; the sauce is finished on a full flame in under 4 minutes.
Method
- Mix the chicken with 1 tbsp soy sauce, 1 tsp kashmiri chilli, 1/2 tsp black pepper, 1/2 tsp salt and the beaten egg. Leave 30 minutes.
- Toss the marinated chicken with 4 tbsp cornflour and the maida until each piece wears a dry, slightly craggy jacket.Add the flours only just before frying. Left to sit they turn to paste and the coating goes gummy.
- Heat the oil in a kadhai to 180C and fry the chicken in three batches for 4 minutes each, until golden and firm. Drain on paper.Three small batches, not one big one. Crowded oil steams the coating instead of crisping it.
- Heat 2 tbsp oil in a wide pan on the highest flame. Add the garlic, ginger and green chilli and stir 40 seconds until the raw smell goes.
- Add the spring onion whites, onion and capsicum. Toss for 2 minutes. They should blister at the edges and still snap.
- Add the remaining 1/2 tsp kashmiri chilli, 2 tbsp soy sauce, the vinegar, sugar and remaining pepper. Pour in 200ml water and boil hard for 1 minute.
- Slake 2 tbsp cornflour in 4 tbsp cold water and stir it in. The sauce thickens to a glaze in under a minute.Stop while it still moves in the pan. It will tighten further as it meets the hot chicken.
- Return the fried chicken, toss for 30 seconds so every piece is lacquered, and pull the pan off the heat.
- Check the salt, scatter the spring onion greens and serve hot with fried rice or noodles.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat immediately. Leftovers keep 2 days refrigerated but the coating softens; revive in a hot dry pan for 3 minutes rather than a microwave.
Nutrition Good estimate
One serving of Chilli Chicken (344 g) is about 537 calories, or 157 calories per 100 g.
High protein: 38 g a serving, 28% of the calories
| Per serving344 g | Per 100 g | |
|---|---|---|
| Calories | 537 kcal | 157 kcal |
| Protein | 37.7 g | 11 g |
| Carbohydrate | 42.7 g | 12 g |
| of which sugars | 4.6 g | 1 g |
| Fibre | 3.3 g | 1 g |
| Fat | 23.5 g | 7 g |
| of which saturated | 3.4 g | 1 g |
| of which unsaturated | 18.1 g | 5 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Dairy-free Indian recipes · Indo-Chinese recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.