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

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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

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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