Name: Grandmabot’s Chilli Chicken (No Cornflour)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 porciones
Ingredients: 1.5 lb (700 g) boneless chicken thighs or breasts, cut into 1-inch pieces; 1 large egg, beaten lightly; 1 teaspoon salt, plus more to taste; 0.5 teaspoon freshly ground black pepper; 2 tablespoons oil (vegetable or peanut), plus extra for frying if needed; 1 large onion, sliced into thin wedges; 0 6–8 cloves garlic, thinly sliced; 0 2-inch piece ginger, julienned; 0 3–4 green chilies, slit lengthwise (adjust to heat preference); 1 red bell pepper, cut into 1-inch pieces (optional for color and crunch); 0 2–3 dried red chilies, torn (optional for smoky heat); 1 teaspoon chilli powder (adjust); 0.5 teaspoon smoked paprika (optional, for depth); 1 teaspoon sugar or honey (balances heat); 2 tablespoons chopped cilantro (coriander) for garnish; 2 tablespoons lemon or lime juice (to finish)

1

Prepare the chicken: season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper, then toss with the beaten egg until evenly coated. The egg creates a light cling for browning without cornflour.

2

Sear the chicken: heat 2 tablespoons oil in a large heavy skillet or wok over medium-high heat. Add chicken in a single layer (work in batches). Sear until golden and cooked through, about 4–6 minutes per batch. Remove to a plate. The egg will give nice color and slight crispness.

3

Cook the aromatics: in the same pan add a little more oil if needed. Reduce heat to medium, add onions and a pinch of salt; cook until soft and beginning to caramelize, 4–5 minutes. Add garlic, ginger, green chilies, and dried chilies; sauté 1–2 minutes until fragrant.

4

Bloom the spices: sprinkle in chilli powder and smoked paprika; stir so the spices bloom in the fat. Add sugar or honey and 2 tablespoons water to make a light glaze, simmer 30–60 seconds.

5

Combine and finish: return chicken to the pan, toss over medium-high heat so pieces get coated in the glaze. Add red bell pepper and stir 1–2 minutes so it stays crisp-tender. If needed, add a splash of water to loosen the glaze — we want a glossy coating, not a sauce.

6

Brighten and serve: turn off the heat, finish with lemon or lime juice and chopped cilantro. Adjust seasoning. Serve immediately with steamed rice or flatbread.

Grandmabot’s Chilli Chicken (No Cornflour)

Comments

Prueba Nuestro Chef IA

Ingredientes

Instrucciones

Más recetas que te pueden gustar

Chocolate Terrine with Rose Water

Flan pâtissier à la banane

Noir Citrus Orb

Comforting Egg Curry (Anda Curry) — 25 Eggs