Friday, September 28, 2012

Chili Chicken - "Indo-Chinese" Style

Indo-Chinese Chili Chicken
I've been having a craving for Indo-Chinese food for the past few weeks.  It's been month since I've visited my "go-to" restaurant, the Pongal in Billerica for my favorite Indian/Chinese fusion dishes like Gobi Manchurian, Fried Noodles Chili/Garlic style and Chili Chicken.

Since I get out of work early on Fridays, I had extra time to prepare a dish that required a bit more time than the usual staples that I whip up in 30 minutes or less during the weekdays.  On this rainy and gloomy Friday, I thought what better way to kick start our weekend than a spicy aromatic chicken meal, Mami's Chili Chicken.


Chicken Marinade

  • 6 Chicken thighs,boneless and skinless, cubed
  • 2 tablespoons of premium soy sauce
  • 1 teaspoon of thick sweet soy sauce
  • 1 tablespoon of garlic ( I used fried garlic)
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of tomato paste
  • 1 teaspoon of chili powder
  • Optional: Pinch of MSG

Chicken Thigh 
Red Chili Peppers
  • 1 Cup of All Purpose flour
  • 1 Large egg
  • Frying oil
Sweet Chili Sauce
  • 1 small red onion, cut in large pieces
  • 6-10 chili peppers
  • 1 tablespoon of vegetable oil
  • 1 small green or red bell peppers, cut in large pieces
  • 1/2 cup of Mae Ploy sweet chili sauce
  • 1 teaspoon of garam masala Indian spice
  • 2 tablespoons of Sriracha Chili sauce
  • 1 teaspoon of tomato paste
  • 1 teaspoon of minced garlicgerate
  • 1/2 cup of water
  • Optional: Pinch of MSG
  • Optional: Dried Red Pepper Flakes
Note: Since I didn't purchase the skinless and boneless thighs, I had to prep my chicken first. I removed the skin and cut around the single thigh bone. Since I'm used to deboning the chicken, I didn't have any issues.  

If you are a beginner, I would recommend purchasing the thigh meat skinless and boneless to save time, money ad avoid any cuts.  By no means and I discouraging you to try, I just don't want you to be discouraged to cook if it doesn't work out.

In a medium mixing bowl, add the chicken and marinade ingredients and mix thoroughly. 

Remove chicken from refrigerator and add the egg and mix well.  Pour in the flour and make sure each piece of chicken is evenly coated. Try to separate the pieces that gets stuck together.  Your batter for the chicken should not be sticky or "gummy", if this is the case, add more flour.

Heat frying oil in a deep fryer or a wok on the stove at medium to high temperature.  Once the oil gets hot (be sure it doesn't get too hot), add the flour coated chicken a few pieces at a time. Do not crowd the wok.

Use a tong to break apart pieces that get stuck to each other. Fry for 5 minutes and remove from oil and place on a large paper towel to remove excess oil.  Set fried chicken aside.

In a large non stock pan, add the teaspoon of oil and set on medium to high heat and let the pan get hot.  You should see a little bit of smoke rising as the pan gets hot.  Roast the chili peppers, bell peppers and onions in the pan to release aromatic oils.  Once the vegetables are slightly blackened as shown in the picture add the water.  This cools down the pans and buys you sometime to add the other ingredients without burning the pepper.

After all the ingredients for the sweet chili sauce are added to the pan, stir occasional until the sauce thickens and bubbles. Turn off heat and let it cool for 1 minute.

Stir the fried chicken into the sweet chili sauce and gently coat the chicken with the sauce until even.

Indo-Chinese Chili Chicken
Serve with white rice.