What can I tell you about this dish? It is in the menu of a street hawker (Thatukadakaran) as well as in the posh five star hotels. There are as many variations of this recipe as there are cooks. Those of you familiar with Kochi, would have surely tasted Chilly chicken and Idiappam of the famous Ceylon Bake House in MG Road. Oh Boy, the place used to packed with customers ordering take home parcels of thin lacy idiappams, porrotas and their unique variation of Chilly chicken.
Growing up this was one of my favorite dishes. But the version, I liked the most was my mom's Chilly Chicken. I have had rave reviews, whenever I have served this dish to my guests. So my friends strap on the seat belts, we are off to mom's kitchen to make some yummy chilly chicken.
- Chicken -1 1/2 Kg
- Flour - 100gms
- Egg -2
- Chilly sauce -75 ml(3tbs)
- Red color (I prefer the Jalebi color you get in India, or mixing Yellow & Red food color)
- Minced Onion - 1 (50gms)
- Cut Chillies - 15 gms
- Cornstarch - 2 dsp (Double if you use Maida)
- Ajinomoto 1/4 tsp (optional)
- Soy sauce- 2tbs
- Chicken stock - 4 Cup
- Sugar - a pinch
- Salt as required
- Scallions for decorations
Cut chicken into 16 pieces. Take the wings , skin and bones to make a stock. Coat chicken pieces with maida , egg and 1tbs cornflour.Deep fry the chicken pieces and keep it
aside.Saute Onions & chillies in 2 tbs of oil for 3 mins. Onions needn't change its
colors.(Approx 3 mins).Add chicken stock.Put the remaining ingredients except cornflour .When the gravy starts bubbling add cornflour mixed with 1 tbs water . Wait for the chicken to thicken (Wow, that rhymes)Add scallions and voila your chicken is ready.