Monday, December 1, 2014

Chili peanut Chicken


Thanksgiving time is a lovely holiday, all friends get together, celebrate, eat , drink and just have a good time.
I took this starter a potluck party last week to my friends place. Not only adults, but kids too enjoyed the spicy, and sweet tart  flavor of pineapple, and I was glad it went like hot cake.
Do give it a try and make your friends and family happy too.


Ingredients:
3 pounds boneless, skinless chicken cut into 1 inch cubes
2 tbsp soy sauce
2 tsp each ginger,garlic paste
3 to 4 green chilies chopped
Salt to taste
2 tsp Lee Kim chilies garlic ready paste

2 tsp corn flour 
Method:
1.Clean chicken , and marinate with above ingredients for about an hour.
2.Before frying add 2 tsp corn flour to marinated chicken and mix well.
Heat oil in a kadai , and fry  chicken pieces , on low to medium heat, till they appear golden brown and are done . Drain and keep aside.

Sauce Ingredients

2 tsp Soy sauce
2 tsp vinegar
1 tsp red chili powder
3 to 4 dried red chilies
2 spring onions chopped fine, save some for garnish
1/4 cup peanuts 
1 small tin of pineapple pieces cut 




Spicy Peanut Chili Chicken

Method:
1.Using the same kadai, add 1 tsp red chili powder , 2 tbsp soy sauce , 2 tsp vinegar , spring onions , dried red chilies, pineapple bits and then as the sauce sizzles , add in the fried chicken and sauté for another 3 to 4 mins .

2.Garnish with peanuts and leftover chopped spring onions. serve hot.
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