How to make Chilli Chicken Singapore -

Deep fried boneless chicken pieces served with a spicy sauce – a favourite dish of Singapore.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Crushed Red Chillies (कुटी हुई लाल मिर्च )

Cuisine : Singaporean

Course : Snacks and Starters


For more recipes related to Chilli Chicken Singapore checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Papeta Par Eeda - SK Khazana Pahadi Chicken Tikka - SK Khazana Podi Upma-SK Khazana Fig Chutney Bruschetta

Chilli Chicken Singapore

Chilli Chicken Singapore Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Chicken Singapore Recipe

  • Boneless Chicken 500 grams

  • Crushed Red Chillies crushed 1 teaspoon

  • Oil 2 tablespoons

  • Garlic chopped 5-6 cloves

  • Ginger chopped one-inch pieces

  • Tomato ketchup 2 tablespoons

  • Chilli sauce 2 tablespoons

  • Salt to taste

  • Cornflour/ corn starch 1 tablespoon

  • Egg 2

  • MSG 1/4 teaspoon

  • Spring onion greens 2-3

Method

Step 1

Cut the boneless chicken into one to one and a half inch sized pieces. Heat oil in a pan, add chopped garlic, ginger and sauté for two minutes. Add tomato ketchup, half of the chilli sauce and mix. Add one cup of water and mix.

Step 2

Once the mixture comes to a boil, reduce heat and let it simmer for five to ten minutes. Meanwhile take chicken pieces in a bowl. Add salt, remaining chilli sauce, cornstarch, half of the crushed red chillies and mix.

Step 3

Add a whole egg and mix. Heat sufficient oil in a wok and deep-fry the chicken pieces taking care that they do not overcook. Fry on high heat for two to three minutes for colour only.

Step 4

Drain onto an absorbent paper. Add salt and the remaining crushed red chillies to the sauce and stir. Add MSG and cornstarch blended in water. Cook, stirring continuously, till the sauce thickens.

Step 5

Arrange the fried chicken pieces on a serving plate. Beat one egg. Remove the sauce from heat and add the beaten egg slowly in one flow. Mix gently and pour over the fried chicken pieces.

Step 6

Garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.