Pairs well with Chicken Chilli Dry with Fried Rice

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Chicken Chilli Dry with Fried Rice

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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

Main Various

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Ingredients

  1. Boneless chicken julienne - 400g (cut into thin strips)
  2. Himalayan pink salt - 1 tsp (divided, or to taste)
  3. Cornflour - 3 tbs (2 tbs for marination, 1 tbs for sauce thickening)
  4. Lal mirch powder (Red chilli powder) - 1 1/2 tsp (1 tsp for marination, 1/2 tsp for sauce, or to taste)
  5. Kali mirch powder (Black pepper powder) - 2 tsp (1 tsp for marination, 1 tsp for fried rice)
  6. Soy sauce - 4 tbs (2 tbs for marination, 2 tbs for sauce)
  7. Adrak lehsan paste (Ginger garlic paste) - 1 tsp (for marination)
  8. Egg - 3 (1 for marination, 2 for fried rice)
  9. Cooking oil - about 3/4 cup (1/2 cup for frying chicken, 2 tbs for fried rice)
  10. Lehsan (Garlic) chopped - 2 tbs (1 tbs for chicken sauce, 1 tbs for fried rice)
  11. Adrak (Ginger) julienne - 1 inch piece (for chicken sauce)
  12. Hari mirch (Green chillies) - 3-4 (for chicken sauce)
  13. Pyaz (Onion) sliced - 1 medium (for chicken sauce)
  14. Shimla mirch (Capsicum) julienne - 1 1/2 medium (1 medium for chicken sauce, 1/2 cup for fried rice)
  15. Sugar powdered - 1/4 tsp (for chicken sauce)
  16. Chilli sauce - 2 1/2 tbs (2 tbs for chicken sauce, 1/2 tbs for fried rice)
  17. Dark soy sauce - 1 tsp (for chicken sauce)
  18. Chicken yakhni (Stock) - 1/4 cup (for chicken sauce)
  19. Cooking oil - 2 tbs (for fried rice)
  20. Gajar (Carrot) julienne - 1/2 cup (for fried rice)
  21. Band gobhi (Cabbage) - 1 cup (for fried rice)
  22. Chawal (Rice) boiled - 2 cups (preferably cooled)
  23. Safed mirch powder (White pepper powder) - 1/2 tsp (for fried rice)
  24. Chicken powder - 1/2 tbs (for fried rice)
  25. Sirka (Vinegar) - 1/2 tbs (for fried rice)
  26. Hara pyaz (Spring onion) leaves - handful (for fried rice garnish and mixing)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine Chicken and Sauce: Add fried chicken to the sauce and mix well.
  5. 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.
  6. Prepare Fried Rice - Cook Eggs: In a wok, heat 2 tbs cooking oil. Add 2 whisked eggs and cook until crumbled.
  7. 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.
  8. 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.
  9. Finish Fried Rice: Add handful of chopped spring onion leaves, mix well. Garnish with additional spring onion leaves and serve.

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