Chicken Chilli Dry with Fried Rice
(2.5)
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A flavorful and satisfying dish featuring crispy chicken coated in a spicy chili sauce, served alongside vibrant fried rice with vegetables and eggs.
00:30:00 total
Serves 4
medium
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Ingredients
- Boneless chicken julienne - 400g (cut into thin strips)
- Himalayan pink salt - 1 tsp (divided, or to taste)
- Cornflour - 3 tbs (2 tbs for marination, 1 tbs for sauce thickening)
- Lal mirch powder (Red chilli powder) - 1 1/2 tsp (1 tsp for marination, 1/2 tsp for sauce, or to taste)
- Kali mirch powder (Black pepper powder) - 2 tsp (1 tsp for marination, 1 tsp for fried rice)
- Soy sauce - 4 tbs (2 tbs for marination, 2 tbs for sauce)
- Adrak lehsan paste (Ginger garlic paste) - 1 tsp (for marination)
- Egg - 3 (1 for marination, 2 for fried rice)
- Cooking oil - about 3/4 cup (1/2 cup for frying chicken, 2 tbs for fried rice)
- Lehsan (Garlic) chopped - 2 tbs (1 tbs for chicken sauce, 1 tbs for fried rice)
- Adrak (Ginger) julienne - 1 inch piece (for chicken sauce)
- Hari mirch (Green chillies) - 3-4 (for chicken sauce)
- Pyaz (Onion) sliced - 1 medium (for chicken sauce)
- Shimla mirch (Capsicum) julienne - 1 1/2 medium (1 medium for chicken sauce, 1/2 cup for fried rice)
- Sugar powdered - 1/4 tsp (for chicken sauce)
- Chilli sauce - 2 1/2 tbs (2 tbs for chicken sauce, 1/2 tbs for fried rice)
- Dark soy sauce - 1 tsp (for chicken sauce)
- Chicken yakhni (Stock) - 1/4 cup (for chicken sauce)
- Cooking oil - 2 tbs (for fried rice)
- Gajar (Carrot) julienne - 1/2 cup (for fried rice)
- Band gobhi (Cabbage) - 1 cup (for fried rice)
- Chawal (Rice) boiled - 2 cups (preferably cooled)
- Safed mirch powder (White pepper powder) - 1/2 tsp (for fried rice)
- Chicken powder - 1/2 tbs (for fried rice)
- Sirka (Vinegar) - 1/2 tbs (for fried rice)
- Hara pyaz (Spring onion) leaves - handful (for fried rice garnish and mixing)
Instructions
- Marinate Chicken: In a bowl, add chicken, 1/2 tsp pink salt, 2 tbs cornflour, 1 tsp red chilli powder, 1 tsp black pepper powder, 2 tbs soy sauce, 1 tsp ginger garlic paste, and 1 egg. Mix well, cover, and marinate for 15 minutes.
- Fry Chicken: Heat 1/2 cup cooking oil in a frying pan. Add marinated chicken and fry on medium flame until golden and crispy. Remove and set aside.
- Prepare Chicken Sauce: In the same pan, add 1 tbs chopped garlic, julienned ginger, and green chillies. Mix well. Add sliced onion and julienned capsicum, cook on high flame for 1 minute. Add 1/2 tsp pink salt, 1/2 tsp red chilli powder, 1/4 tsp powdered sugar, 2 tbs soy sauce, 2 tbs chilli sauce, and 1 tsp dark soy sauce. Mix well.
- Combine Chicken and Sauce: Add fried chicken to the sauce and mix well.
- Thicken Sauce: In a small bowl, mix 1 tbs cornflour with 1/4 cup chicken stock until dissolved. Add this mixture to the pan, mix well, and cook on high flame for 1 minute. Set aside.
- Prepare Fried Rice - Cook Eggs: In a wok, heat 2 tbs cooking oil. Add 2 whisked eggs and cook until crumbled.
- Cook Vegetables: Add 1 tbs chopped garlic and fry until light golden. Add julienned carrot, capsicum, and chopped cabbage. Mix well and cook on high flame for 1 minute.
- Add Rice and Seasonings: Add 2 cups boiled rice, 1 tsp black pepper powder, 1/2 tsp pink salt, 1/2 tsp white pepper powder, 1/2 tbs chicken powder, 2 tbs soy sauce, 1/2 tbs chilli sauce, and 1/2 tbs vinegar. Mix well and cook for 1 minute.
- Finish Fried Rice: Add handful of chopped spring onion leaves, mix well. Garnish with additional spring onion leaves and serve.
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