BEST CHILLI CHICKEN Recipe | Restaurant Style | Soft Chicken Tips | चिली चिकन रेसिपी | Sanjyot Keer скачать в хорошем качестве

BEST CHILLI CHICKEN Recipe | Restaurant Style | Soft Chicken Tips | चिली चिकन रेसिपी | Sanjyot Keer

Restaurant Style Chilli Chicken & Gravy Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 3-4 people Cutting,coating & frying chicken CHICKEN | चिकन 300 GRAMS (BREAST) BAKING SODA | बेकिंग सोड़ा A PINCH WATER | पानी 8-10 TBSP SALT | नमक A LARGE PINCH WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP OIL | तेल 1 TSP CORN FLOUR | कॉर्न फ्लोर 1-2 TBSP Quick Stock HOT WATER | गरम पानी AS REQUIRED STOCK CUBE | स्टॉक क्यूब 1 NO. Corn flour slurry CORN FLOUR | कॉर्न फ्लोर 2 TBSP WATER | पानी 1-2 TBSP Chicken Chilli & Semi Gravy OIL | तेल 1-2 TBSP GINGER | अदरक 1 INCH (CHOPPED) GARLIC | लहसुन 20 CLOVES / 40 GRAMS (CHOPPED) GREEN CHILLI | हरी मिर्च 4-5 NOS. (SLIT) CORIANDER STEM | धनिए के डंठल 1 TBSP (CHOPPED) ONION | प्याज़ 1/2 NO. (THICK SLICED) CAPSICUM | शिमला मिर्च 1/2 NO. (THICK SLICED) STOCK | स्टॉक AS REQUIRED LIGHT SOY SAUCE | लाइट सोया सॉस 2 TSP DARK SOY SAUCE | डार्क सोया सॉस 2 TSP VINEGAR | सिरका 1/4 TSP SUGAR | शक्कर A PINCH WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH SALT | नमक A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (ROUGHLY CHOPPED) SPRING ONION GREEN | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED) Method: Before making any kind of Indo-Chinese recipe, make sure you prep all the ingredients and components before making the sauce. So cut all the veggies and remaining ingredients before coating & frying the chicken. Cut the chicken from the middle, the breast is usually thicker from the top, slice the thicker portion into two thin slices. You will get three slices of the chicken breast. Cut the chicken tender if it is attached to the breast first. Then cut the slices into strips against the fibres. Cut all the pieces similarly & add them into a bowl. Add baking soda and only 2-3 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 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. To make a quick stock I usually like to use a stock cube, so just bring some water to a boil in a stock pot & add the stock cube. This also helps to elevate the flavour of the recipe. Make the corn flour slurry by just mixing corn flour & water into a bowl, keep it aside until further use. To make Chilli Chicken, set a wok or a kadhai over high heat & let it get hot. Then add the oil & let the oil heat up as well. Further add, ginger, garlic, coriander stems & stir well, saute over high flame for 2-3 minutes, don't brown the garlic. Next, add the onion & capsicum slices, stir well & sauce for a minute. Then add the stock to make the sauce, if you are making chilli chicken dry add only about 250-300ml of stock and if you are making gravy then add 700-800ml of stock or more according to your preference. Add light & dark soy sauce, vinegar, sugar ,white pepper powder & salt, stir well & bring the sauce to a simmer. Then add the fried chicken, roughly cut fresh coriander & spring onion whites, stir well & coat the chicken. Then add the corn flour slurry gradually while stirring continuously until the sauce becomes thick & coats the chicken. You will need to add more slurry if you are making gravy. Once the desired consistency is achieved, taste & adjust seasoning as required & garnish with spring onion greens. Your delicious Restaurant Style Chilli Chicken Dry/Gravy is ready. #YFL #SanjyotKeer #chillichicken #chillichickengravy 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 Prep 1:53 Chicken Cutting 5:42 Marination 7:57 Frying 10:17 Stock 12:32 Corn Flour Slurry 12:53 Chicken Chilli Dry 13:09 Chicken Chilli Gravy 15:45 Plating 17:47 Outro 18:50