Basil Chilli Chicken Recipe | Soft & Juicy Chicken Tips | बेसिल चिली चिकन रेसिपी | Chef Sanjyot Keer скачать в хорошем качестве

Basil Chilli Chicken Recipe | Soft & Juicy Chicken Tips | बेसिल चिली चिकन रेसिपी | Chef Sanjyot Keer

Curaa ChopLab Lite! Your shortcut to effortless chopping 🫶🏻 Shop Now: https://amzn.in/d/9SSGeX4 The Best Chilli Chicken Recipe:    • BEST CHILLI CHICKEN Recipe | Restaurant St...   Written recipe - Basil Chilli Chicken Prep time: 10-15 mins Cooking time: 25-30 minutes Serves: 2-3 people Ingredients: Veggie Prep CAPSICUM | शिमला मिर्च 1 SMALL SIZED ONION | प्याज़ 1 MEDIUM SIZED SPRING ONION | हरा प्याज़ 1 NO. GARLIC | लहसुन 15 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 3 NOS. Velveting & Cooking Chicken CHICKEN BREAST | चिकन ब्रेस्ट 350 GRAMS BAKING SODA | बेकिंग सोडा A PINCH WATER | पानी 3-4 TBSP SALT | नमक A LARGE PINCH LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर A PINCH OIL | तेल 1 TSP CORN FLOUR | कॉर्न फ्लोर 1–2 TBSP OIL | तेल AS REQUIRED Sauce & Final Cooking OIL | तेल 2 TBSP LIGHT SOY SAUCE | लाइट सोया सॉस 2 TSP DARK SOYA SAUCE | डार्क सोया सॉस 1 TSP HOT WATER | गरम पानी AS REQUIRED WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर 1/4 TSP SALT | नमक A PINCH VINEGAR | सिरका 1/2 TSP SUGAR | शक्कर A PINCH BASIL LEAVES | बेसिल के पत्ते A LARGE HANDFUL SPRING ONION GREENS | हरा प्याज़ पत्ते A HANDFUL Method: Before starting any Indo-Chinese dish, prep all your ingredients completely — the sauce cooks fast, so everything must be ready beforehand. Cut the capsicum by slicing off the sides and the bottom; discard the core and cut the planks into thin strips. Slice the onions into similar strips. Separate spring onion whites and greens — roughly chop the whites and finely chop the greens, keeping them in separate bowls. Coarsely chop ginger, garlic, and green chillies together in a chopper. This is all the veggie prep you need for the recipe. Cut the chicken into very thin slices, the breast is usually thicker from the top. Cut the chicken tender if it is attached to the breast first. Add baking soda and only 1-2 tbsp of water first, then using clean hands stir the chicken vigorously in a circular motion & allow the chicken pieces to absorb the water. This process is called velveting of the chicken. Repeat this process 2-3 times once the chicken absorbs the water. After repeating the process it will look like you have added egg whites to the chicken, it will turn slimy. Once that's done, add salt, white pepper powder, soy sauce, oil & corn flour, mix well to coat the chicken, it only needs a very thin layer of coating. To fry the chicken, heat oil in a kadhai or a wok until it gets moderately hot (165° C). Then carefully add the chicken in batches & fry over high flame until it turns light golden brown, it will only take 3-4 minutes for the chicken to cook so do not overcook it. Remove the fried chicken into a sieve & fry the remaining batches similarly. Before making the sauce, first mix cornflour and water to make a slurry and keep it ready. Heat a wok on high flame, add oil, and let it get hot. Add the ginger–garlic–green chilli mix, spring onion whites, onion, and capsicum, then stir and sauté on high flame briefly. Add dark soy sauce, light soy sauce, a splash of hot water, white pepper, vinegar, salt, and sugar. Stir well and bring the sauce to a simmer. Now add the fried chicken pieces along with the cornflour slurry (add the slurry gradually), stirring continuously so the chicken gets evenly coated and the sauce thickens and becomes glossy. Finally, add freshly torn basil leaves and spring onion greens, toss well, and your Basil Chilli Chicken is ready. #YFL #SanjyotKeer #basil #chillichicken Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Veggie Prep 1:20 Cutting & Velveting the Chicken 4:10 The science of Velveting 9:30 Cooking the Chicken 10:30 Sauce & Final Cooking 11:50 Plating 13:37 Outro 14:29