Indian-Style Chile Chicken
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
Ingredients
Chicken:
Vegetables and Sauce:
Directions
- For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
- For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
- Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms. If you'd prefer not to eat the serranos, make a slit along the side of each. This will add the heat and flavor, then let you easily remove the chiles later.
