Dry Chilli Chicken
Ingredients:
4 chicken legs boneless 100 ml oil for frying
For marination
10 gms chopped fresh red and green chillis 10 gms chilli paste (optional) 2- 3 ml soya sauce 2 gms salt 3 gms white pepper
For Batter:
100 gms flour 110 gms cornflour 5 gms salt 3 gms white pepper 10 gms fresh red and green chillis 2- 3 ml soya sauce
100 ml water 10 ml oil 10 – 12 pcs lemon wedges 2-3 ml soya sauce
Garnishes: Lemon wedges
Accompaniments: 1.Hot garlic sauce 2. Chilli paste
Method 1. Marinate the chicken legs and keep aside for 2-3 hours. 2. Meanwhile prepare a batter by adding all the ingredients. 3. Let the batter rest for at least 30 minutes. 4. Heat oil. Dip the marinated whole chicken legs in the batter and deep fry. 5. Remove when golden brown in colour. Drain excess oil. 6. Cut the fried chicken into 1″ bite size pieces. 7. Serve hot along with lemon wedges.
Remarks: For further enhancing the dish, toss the cut chilli chicken with pepper and salt
Chef: Tarun Lal Chef Tarun Lal is a renowned food consultant from ‘Chef and I’ and ‘Dii Consentes Hospitality’ Video Edited By: Aayush Tandon