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Video instructions and help with filling out and completing Which Form 8815 Preparation

Instructions and Help about Which Form 8815 Preparation

Hello ladies and gentlemen this is your chef from gurus cooking dot in with chili chicken chili chicken is a very popular Indo Chinese recipe served usually as a starter in Chinese restaurants across India come let's pick on all of the ingredients for the marination process in a bowl I have gathered 500 grams that is half a kg of boneless breast pieces each piece is approximately around 1.5 to 2 inches in size make sure you have washed these chicken pieces properly before you marinate them we added 1 teaspoon of salt for seasoning followed by 1/2 teaspoon of black pepper powder and then we add half a TSP of ajinomoto or M as G 1 TSP of sugar 1/2 a TSP of ginger-garlic paste 1/2 a TSP of baking powder 1 tablespoon of sesame oil and we'll mix up everything make sure you mix it and take your own time we have not yet completed the marination process we are yet to add some other items as well let's add half a tablespoon of dark soy sauce followed by half a tablespoon of white vinegar pour in 150 ml of lukewarm water and mix up everything pretty well once you mix it up you leave it aside for at least 15 minutes and let all the juices incorporate into the chicken it's a very important step after 15 minutes it will add an egg so that this egg adds a binding agent at the top sealing all the juices and locking them within the chicken to thicken this and create a batter we will be adding half a cup of corn flour followed by 1 cup of all-purpose flour or maida and mix up everything make sure your hands are clean and sanitized before you do this otherwise you can use a spoon if you wish to I refrain from using a spoon because it creates lumps in my batter we'll take a walk or a kadai in which we have added enough sesame oil when the oil is hot enough we'll be adding our chicken pieces make sure you drop them gently now certain points to remember here please make sure you are flame at which your cooking is medium this way the chicken pieces will not only cook from the outside evenly but also from the inside they will cook properly and they will not remain raw from the inside so avoid using a very high flame in that scenario from the outside the chicken will cook pretty nice but if you tear it apart from the inside it will be completely raw our goal also is not to cook these chicken pieces completely we will cook them only for 70% and we will remove them so this is how after cooking it for 70% your chicken pieces would look why did not we cook them 100% that'll tell you in a short while in the meanwhile you make sure the oil in the wok is still heating up increase the flame from medium to high and when the oil is hot enough we will drop in the chicken pieces once again to cook them so when you first drop the chicken pieces they reduce the boiling point of oil and that is why we had to heat up the oil once again by removing those chicken after cooking them for 70% so the first phase the chicken was properly cooked from the inside but not from the outside now in the second phase we are trying to cook them at a very high flame to make them crunchy from the outside so I hope you understood why we are cooking them two times in 70% and 30% two phases it's been almost like four minutes and since the oil is hot enough the chicken has tried to show his colour to us it's golden-brown it's time to retrieve these beautiful golden chicken nuggets and secure them so remove them store them in a dry place preferably use a kitchen towel or a paper napkin on which you can secure them so that you get rid of the excess oil content this is how your beautiful chicken nuggets would look if I can grab one of these and show you how it looks from the outside it is stiff and from the inside it is juicy if I can zoom in my camera here it is for the time being we'll keep these chicken nuggets aside and we'll start our preparation for the chili chicken sauce these are a few bell peppers and onions bell peppers have been cut in triangle shaped they look beautiful red bell peppers yellow bell peppers and green capsicum make sure you dice the onions in this way and also we need something else as well ginger and garlic eight garlic cloves and 1 inch ginger chopped finely and also 5 green chilies for the thickness in the sauce we'll use 1/4 cup of water and to this we'll be adding 1 tsp of on flour so all these things that we have prepared we'll keep them aside for use and use them in the sauce that we'll prepare now go grab a pan in this pan actually I'm using a wok here rather than a pan in this wok I will be dropping in one ladder love sesame oil when the oil is hot enough we will be dropping in the ginger garlic small baby cubes here make sure you are cooking this whole recipe at a very high flame now our purpose here is not to cook any one of these ingredients to the full so when these ginger and garlic is half cooked that is the time for you to add the onions this will not take you more than one to one and a half minute so after that you will drop in the beautiful diced onions and we also will not cook the onions.

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