Pepper Chicken - Crispy and with the Zing !

Pepper Chicken

Every now and then we keep wondering what if we can't go to restaurants... Will we be able to get the same taste and experience of our favourite dishes ? Do we have enough ingredients and cook ware to make them the most delicious dishes... All those fears can be laid to rest with this blog post... Don't worry because this is time to make that favorite dish..

Marination

Take Boneless Breast - 500 gms cut into decent size cubes (Make sure

Salt around - 2-3 tsp - ( For taste)

Chilli Powder - 2  tsp 

Black Pepper Powder - 1 TBSP

White Pepper Powder - 1 TBSP 

Oil - 2 tsp

Ginger Garlic Paste - 1 TBSP

1 Egg White alone - Don't put egg yolk. Its Just Egg White

Add  Corn Flour - 2 TBSP

Maida - 1 TBPS

Kashmiri Lal Mirchi Powder - 1 Heaped Table Spoon for colour.. 

Mix them throughly.. Make sure that each piece gets enough coating and the coating is standing 

The consistency should be thick.. Not runny at all..

Leave it for 2 hrs...

After 2hrs just check for the pieces as Chicken might loose some water... Now just add little cornflour to bring it back to thick consistency if needed

Preparation

Now slit 10 Chillies into halves 

Also take a spring of curry leaves

Take a Kadai with Oil to Fry.. 

The oil should be fully hot... First fry the Chillies and Curry leaves till they are crisp and keep them aside.. 

Frying the Chillies in the oil makes the oil spicy.. You can use these chillies later if needed..This will be help while frying the Chicken..

Now put the chicken pieces in the oil such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Now slightly reduce the flame to Medium-High.. Keep mixing the pieces intermittently until they are 3/4 th  cooked.... Typically takes 2 to 3  minutes of deep frying .. Now take them aside

Sprinkle some Black pepper on them and just mix them slightly so that the chicken pieces are coated with pepper..

After entire batches of chicken are 3/4 th cooked, increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...

TIP 1: (Remember small batches and we want to cook on high flame very fast) . 

TIP 2: Don't touch them until 30 secs... ( They will be very very  sticky if you touch them).. After 30 secs or so Now start separating the chicken pieces and deep fry them for another 1 minutes... You can see the color changing quickly and they becoming crisp... You can feel the crispiness when you try to bounce them on your ladle... 

Take them out ...put them in a mixing bowl and toss little garam masala and also some pepper on top of all the chicken pieces... Enjoy your Restaurant style Pepper Chicken !! Please try the recipe and leave the comments