Oven Baked Chili Chicken



Baked chilli chicken is the most delicious and a healthy version of the normal chilli chicken which is usually deep fried. This is super easy and a simple dish to prepare, when thinking about something tasty and yummy to cook.


Mixing all the ingredients to marinate, baked till perfection and mixed with all the sauces till everything gets well blended with each other. This is a delightful combination of chicken and spices along with sauces. We can have this with fried rice, but I serve this along with white rice, which my kids love a lot.


I like to make this often as the flavors are clean and simple and the cooking process is easy. This dish tastes like an authentic Chinese chili chicken one that you might enjoy in a Chinese restaurant.
In almost all the fast food restaurants in India, this chilli chicken and fried rice is the popular combination. after coming to the US, I started making the chilli chicken at home, but this time I thought of the healthier version of baking instead of frying which is almost equal in taste and flavor. I guarantee you, that this will be loved by all. Try this out and let me know how it turns.


Ingredients:
For Marination:
  1. Boneless Chicken- 2 Cups
  2. Corn Flakes- 2 tbsp
  3. Soy sauce- 1 tbsp
  4. Salt- as required
  5. Pepper powder- 1/2 tbsp
  6. Red Chilli Powder- 1/2 tbsp
  7. All-Purpose Flour- 2 tbsp
For sauce:
  1. Onions(cubed)- 2 nos
  2. Red Bell Peppers- 1 no
  3. Soy sauce- 2 tbsp
  4. Tomato sauce- 1 tbsp
  5. Salt- as required
  6. Oil- 1 tbsp
  7. Garlic(chopped)- 2 tbsp
  8. Spring onions- 1 sprig
  9. Vinegar- 1 tbsp
  10. Corn Flour- 1 tbsp
Method:
For the baking:
  1. In a mixing bowl, mix all the ingredients for marination along with the chicken. Keep this aside for some time.
  2. Meanwhile, preheat the oven to 350 degrees F. Bake the marinated chicken for about 20- 25 minutes. Flipping in between. Keep this aside.
For the sauce:
  1. Heat oil in a pan, add the cubed onions, chopped garlic, and red bell pepper. Stir well till the raw smell disappears.
  2. Add the soy sauce, tomato sauce, stir well. Add the spring onions and vinegar. Mix well. Add the baked chicken pieces.
  3. Mix the cornflour along with 1/4 cup water, stir well. Add this to the above-made gravy to thicken the gravy.
  4. Saute on high flame for 2- 3 minutes and switch off the flame. Enjoy.




Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more