The BEST CHILLI CHICKEN with Basil Recipe | Soft Chicken Tips! बेसिल चिली चिकन रेसिपी | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Prepare all ingredients before you start, since the sauce cooks quickly.
2. Slice the capsicum and onion into thin strips. Separate the spring onion whites from the greens, chopping the whites roughly and the greens finely. Coarsely chop the ginger, garlic and green chillies together.
3. Cut the chicken into very thin slices.
4. Add baking soda and 1-2 tbsp water to the chicken and stir vigorously with clean hands until absorbed. Repeat 2-3 times until the chicken looks slimy.
5. Add salt, white pepper, light soy sauce, 1 tsp oil and corn flour to the chicken and mix to give a very thin coating.
6. Heat oil in a kadhai or wok to 165°C. Fry the chicken in batches over high flame for 3-4 minutes, until light golden brown. Do not overcook.
7. Drain the fried chicken on a sieve and fry the remaining batches the same way.
8. Mix corn flour with water to make a slurry and set it aside.
9. Heat 2 tbsp oil in a wok on high flame. Add the chopped ginger-garlic-chilli mix, spring onion whites, onion and capsicum and sauté briefly.
10. Add dark soy sauce, light soy sauce, a splash of hot water, white pepper, vinegar, salt and sugar. Stir and bring to a simmer.
11. Add the fried chicken and the slurry gradually, stirring constantly until the chicken is coated and the sauce thickens and turns glossy.
12. Tear in the basil leaves and add the spring onion greens, toss well and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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