This particular dish is my personal favourite and the signature dish of my mother’s kitchen! It has a history of its own, having been renovated constantly and relished by family and friends since time immemorial. This is a popular Chinese cuisine main course dish in Indian restaurants. However, I would like to publish through this blog, my very own secret recipe of Chinese Chilli Chicken with Noodles! I hope you enjoy making and sharing it with your friends as much as I did!
Chinese Chilli Chicken
1 kg chicken, cut into small pieces
2 tsp black soya sauce
2 tsp vinegar
2 tsp black pepper powder
2 tsp red chilli powder
2 tsp salt
2 tsp grated ginger
2 tsp crushed garlic
2 tsp cornflour powder
1 large capsicum, diced
2 large onions, diced
2 tbsp vegetable oil
2 tsp tomato sauce
2 tsp green chilli sauce
1 cup water
Step 1: Wash the chicken pieces and set aside. Mix together 1 tsp each of black soya sauce, vinegar, black pepper powder, red chilli powder, salt, ginger, garlic and cornflour powder in a bowl. Add it to the chicken and marinate for at least an hour.
Step 2: Heat oil in wok. Add 1 tsp garlic and ginger and stir for a minute. Add the onions and sauté till they turn golden brown. Add the marinated chicken and cook on low heat till the chicken begins becomes tender.
Step 3: Add 1 tsp of black soya sauce, black pepper powder, red chilli powder alongwith tomato sauce and green chilli sauce for the extra spice. Mix well till the chicken begins to roast.
Step 4: Add the capsicum and stir-fry with chicken. Cover with a lid for the spices to soak in. Add water when the chicken begins to roast. Stir continuously.
Step 5: Add 1 tsp vinegar and 1 tsp cornflour powder mixed in 5 tsp water. Bring the mixture to a boil. Check seasoning and consistency. Serve with noodles or Chinese fried rice!
1 carrot, finely sliced
1 onion, finely chopped
1 capsicum, finely sliced
2 green chillies, slit in the middle
1 tsp crushed garlic
1 tbsp oil
Salt to taste
1 tsp black pepper powder
1 tsp red chilli powder
1 tsp black soya sauce
1 tsp vinegar
1 tsp green chilli sauce
Step 1: Par-boil the noodles in salted boiling water. Add 1 tsp oil while boiling. It prevents the noodles from sticking to the utensil. Drain the water and set aside.
Step 2: Heat oil in a wok. Add the green chillies, garlic and onions and sauté till they turn golden brown.
Step 3: Stir in the carrot and capsicum and sauté for 2 minutes. Add the black pepper powder, red chilli powder, salt and green chilli sauce and mix well.
Step 4: Add the par-boiled noodles and toss till the mixed well. Don’t let it stick to the base of the wok.
Step 5: Add the black soya sauce and vinegar. Toss well. Check seasoning. Serve with Chinese Chilli Chicken or as a vegetarian starter!