today I’ll show you how to make it at home even if your home in Singapore Italy anywhere so today to make the Andhra chilli chicken recipe, for this preparation
I love to use dark meat cut into small pieces dark meat is the thigh meat of the chicken because when you fry the meat this comes out really soft and tender.
I have got some chilies I took a scissor and cut them into kind of nice edges okay some bell peppers that are green pepper I have got onion and what I did, I cut the onions into little cubes and separated them out, little Ajinomoto pepper powder, egg, chopped ginger, and chopped garlic, very finely chopped half, nice cashew nuts see
when I used to work in Park Sheraton in the chicken they used to used whole big cashew nuts since I don’t have the whole big cashew nut I’m using broken cashew nut and for like kung pao you use peanuts for chilli chicken Chinese style
we used to use cashew nuts salt sugar I’m going to use just a pinch of sugar cornflour I added just little some water so I can use it as a thickening for my sauce Have some sesame seed oil as for a lot of Chinese cooking
we used to use sesame seed oil soya sauce see for this preparation you can use Kikkoman soya sauce, chilli garlic paste, I’ve got some spring onion and celery that I cut into small pieces add 1 tablespoon of cornflour, a little pinch of Ajinomoto little bit of salt and add one egg mix all these ingredients together add little bit pepper powder and mix it again so we’re going Fry these now.
Once the oil is a hot start; take your chicken and just fry the Andhra chilli chicken recipe okay so now the chicken is ready so let’s remove this hahaha
.I have my chicken fried and ready so what I’m going to do I’m going to use some sesame oil to make my chili chicken. heat some oil in a pan Add your red chilli cut into slices okay yeah look at this okay add chopped ginger and garlic you can use a lot of ginger and garlic, it gives nice flavor ok.
wow.this is beautiful and add the cashew nuts add onion dices add your bell pepper add your celery and spring onion add pepper powder see a lot of times see some times people love to use little chilli powder so for all those people who love to use chili powder little bit of chilli powder and a lot of times they use mixed vegetables
also in this preparation now add some soya sauce ok add little chilli garlic paste, mix it real good ah…. what a flavor, add little Ajinomoto add little bit sugar and little bit salt okay
what we do after we add these ingredients immediately we add chicken stock since we don’t have chicken stock and I’m sure a lot of you people cooking at home won’t have chicken stock so what we are going to do.
we’re going to add water okay see the soya sauce, the chilli garlic sauce and Ajinomoto all these things have so much flavor and especially we had a bell pepper and these red chillies give lof of flavor to it so don’t worry if you don’t have chicken stock.
one of my friends was suggesting hey you know what you know when they don’t have chicken stock what he used to do he used to go and buy those Maggi noodles in which that little stock packet comes he used to put so he used to use that if you want to use it, you can use anything,
otherwise even if you don’t have its fine so bring it to a nice boil add one or two teaspoons of vinegar that gives nice strong nice flavor okay now the mixture is come to a boil now add your chicken okay okay so add your chicken, see remember there is some cornflour on this the Andhra chilli chicken too but just wait for two seconds and add a spoonful of this water don’t add too much, add one, two three, four; first mix little bit and then toss it over.
see if i would have added more this would have been a messed up chicken because I added just a little bit spoon by spoon now the sauce is really thick and nice. soall you have to do is slow it down. Just let it absorb the nice flavors. Now our Andhra chilli chicken recipe is ready
let’s put it on our plate haha look at this look….look at this haha good Ah man this you’ll have to make it wow awesome hmm… you have enjoyed today’s session of learning to make this truly Indian dish but with a heavy Chinese accent.
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