Chilli. Lots and lots of chilli. And fried chicken. Unadulterated fried chicken. Calories and heat and lip-smacking flavors in every bite of it is what I give you all today in the post.
CAUTION: Heat barometer readings extremely high.Though nothing to lose having chillies once in a while in its full galore.
So presenting the Asian-inspired no-nonsense fried chicken of this Sunday.Did I mention it has been raining all day today?
Mouth-Numbing Fried Chicken
Chicken : 10 bite-sized pieces
Cornflour: 2 tbsp
Black pepper: 2 tsp,powder
Red chilli flakes: 3 tsp
Dark soy sauce: 1 tsp
Hoisin sauce: 2 tsp
Rice vinegar: 2 tsp
Fresh red chilli: 1/2,sliced,for garnishing
Canola oil: 3 tbsp,for frying
Take the chicken pieces in a bowl and add cornflour,salt,black pepper,red chilli flakes,soy sauce,hoisin sauce and vinegar.Mix well so as to cover all the pieces with the marinade well.Ensure that your hands are safe from the chilli heat.I do it with my bare hands but you can use kitchen gloves for this.Cover the bowl and leave it for 30 minutes.
After the chicken has been marinated take a skillet and pour oil in it.Keep the heat on medium and meanwhile in a small plate take some cornflour,black pepper powder and red chilli flakes and mix well.Take each marinated chicken piece and roll it in the dry cornflour mix to coat well and then fry it in oil.Put all the pieces in hot oil at once.Fry each side for 3 minutes and take them out when they are rich golden-red in color with crisp skin.Drain the excess oil off the fried chicken on kitchen tissue.Serve in a bowl with sliced red chillis.
I served it with sweet and sour green mango chutney.I definitely recommend this as the sweet and sour tang of the chutney amalgamates the fiery red chilli flavors of the chicken.
Happy weekend everyone!