Dry Hot Chicken

Dry Hot Chicken

There is no limit to deliciousness when it comes to recipes by Bhabiskitchen, dry-hot-chicken is one of the tastiest recipes
Cuisine: Pakistani-Chinese
Type: Curry

Ingredients

S. no Ingredient Quantity
1 Chicken Boneless ½ kg, cut in cubes or strips
Marination
2 Ginger Garlic Paste 2 tablespoons
3 Green Chili Paste 1 teaspoon
4 Salt To taste
5 Black Pepper ½ teaspoon
6 Lemon Juice or Vinegar 1 tablespoon
Batter for frying
7 Corn flour 4 tablespoons
8 All-purpose Flour 4 tablespoons
9 Water As needed
Hot Sauce
10 Tomato Ketchup 2 tablespoons
11 Dry Red Chilies 7-8 (adjust required spice level), soaked in warm water
12 Soy Sauce 1 tablespoon
13 Sesame oil (til ka tail) 1 teaspoon
Other Ingredients
14 Onion 1 medium, finely chopped
15 Garlic 3-4 cloves, chopped
16 Capsicum (shimla mirch) 1 medium, sliced
17 Spring Onion For garnish
18 Dry Red Chili or Whole Red Chili (sabit mirch) 2-3
19 Salt To taste

Procedure for cooking Dry Hot Chicken:

  1. In a bowl, mix chicken and all marination ingredients together. Keep it aside for 20-30 minutes.
  2. Prepare hot sauce by blending soaked dry chilies with 1-2 tablespoons of water. Pour paste in a small bowl and all remaining sauce ingredients i.e. Ketchup, sesame oil and soy sauce. Mix well.
  3. Prepare frying batter by making a paste of maida, corn flour and water.
  4. Heat oil in a wok/karahi for deep frying.
  5. Dip marinated chicken pieces into frying batter and drop in hot oil. Once golden and crisp, put it on kitchen tissue paper to absorb excess oil. Fry all chicken pieces this way.
  6. Add two tablespoon oil in a frying-pan or pot and fry chopped garlic for few minutes.
  7. When garlic turns golden, add dry red chili or whole red chili and onion. Stir fry for 2-3 minutes and then add capsicum.
  8. Keep stirring the vegetables then add prepared hot sauce with salt as per taste.
  9. Check the seasoning and adjust spice level by adding red chili powder or black pepper.
  10. Add 1-2 tablespoon of water if sauce becomes too dry.
  11. Add fried chicken into the sauce mixture and stir well so that chicken pieces are coated nicely in the sauce. Turn off the flame.
  12. Garnish the dish with chopped spring onions.

Tip: Serve with steamed or egg fried rice.

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