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Dishoom Chilli Chicken
Dishoom Chilli Chicken
Indian
Main
Over 2 hours
Chicken
Easy
Serves
4

An extra-special, not-even-in the-book recipe for Chef Naved's Chilli Chicken, inspired by an Indo-Chinese favourite from Bombay’s Leopold Cafe.

Recipe courtesy of
Ingredients
  • 500g skinless chicken thigh, cut into bitesized pieces
  • Vegetable oil for deep frying

For the marinade

  • 20ml malt vinegar
  • 20ml dark soy sauce
  • 5g white pepper
  • Pinch of salt
  • Pinch of ajinomoto (MSG) (optional)
  • 15g coriander stalks, finely chopped
  • 1 small free range egg
  • 85g cornflour
  • 40g strong flour

For the sauce

  • 2 tbsp vegetable oil
  • 250g red onions, finely chopped
  • 60g ginger, grated
  • 60g garlic, chopped
  • 35g green chillis, very finely chopped
  • 35g rice vinegar
  • 60ml dark soy sauce
  • Pinch of ajinomoto (MSG) (optional)
  • 1 tsp sugar

To serve

  • Finely chopped spring onions
  • Lime wedges
Method
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Method
  1. In a large bowl, mix the vinegar, soy sauce, seasonings, coriander stalks and egg. Add the chicken pieces and toss in the mixture until evenly coated. Add the cornflour and strong flour and mix thoroughly. Place the bowl in the fridge to marinade for at least 6 hours (ideally overnight).
  2. Take a large, heavy bottomed pan and heat the oil for the sauce. Fry the chopped garlic until golden brown, then remove from the oil with a slotted spoon and set aside. Fry the onions and the ginger in the same oil, stirring to avoid any sticking or burning, until the onions are soft and translucent. Add the soy sauce and cook for 2 minutes, then add the remaining ingredients and the fried garlic. Cook everything together until the oil separates (around 10 minutes) then spoon off any excess oil, and turn down the heat to keep the sauce warm.
  3. Heat the oil to 160C in a deep-fryer or other suitable deep, heavy based pan. Carefully lower the chicken pieces into the hot oil and deep fry for 3 to 4 minutes until crispy, golden and cooked.
  4. Lift the chicken pieces out of the oil and drain well. Add them to the sauce and toss to coat thoroughly. Serve garnished with the spring onions, with lime wedges to the side.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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