Oyster chili chicken with step by step Photos.

Many delicious delicacies have been introduced to India by Indochinese cuisine, and everyone adores it for its Indochinese flavours. However, eating out frequently will harm our health because many restaurants make their meals dangerous by adding excessive amounts of oil, msg, and food coloring. Why don't we attempt to make the food ourselves? Let's start with the oyster chilli chicken, a fiery and mouthwatering Chinese appetizer.

About This Oyster Chilly Chicken Recipe

Oyster chilly chicken is a delectable Chinese specialty that combines crispy pieces of fried chicken with a hot, sour, and spicy Chinese sauce. While soy sauce, chilly sauce, oyster sauce, and fresh spring onion leaves will all provide excellent Chinese flavor to the dish, garlic and fresh chilies will give it a robust taste and aroma.

Never mix up the recipes for ordinary chilly chicken with oyster chilly chicken. Although it may have a similar appearance and have some comparable components, oyster chicken tastes considerably better than conventional chilly chicken. With its crispiness, vibrantly colored, attention-grabbing capsicum, and spicy, sour, and somewhat sweet sauce, it fulfils all of our senses. The only drawback I perceived was the high calorie content of this chicken recipe. The deep frying adds a lot of extra calories to the dish even though it is necessary to create the crispy texture of the chicken pieces. But occasionally trying such dishes might be pretty soothing, right?

The popularity of this chicken dish in Indian eateries is hardly overstated. In India, there are several Indo Chinese recipes that don't exactly replicate Chinese cuisine but rather draw inspiration from it and modify it to suit Indian tastes. Such foods that we or our kids always enjoy eating include chilly chicken, chicken manchurian, fried rice, etc. For many, it used to be limited to restaurant or party fare, but it has since gained so much popularity that we now pack it in our children's lunch boxes.

Oyster chilli chicken is a fast food item, just like any other Chinese dish. You can put this recipe together in only fifteen to twenty minutes. You can serve this with any type of Indian bread, such as chapati or naan, or with rice dishes, such as fried rice or green peas pulao, or with your choice of main course. It can also be offered as an appetizer or starter. We're going to prepare a highly versatile recipe today.

Some Pro Tips For Making Oyster chili chicken

Your preference will determine whether you choose boneless or bone-in chicken. If you're making chicken for children, use boneless chicken pieces or chicken breast. Ensure that the oyster chilly chicken you prepare is not cut into large bits; instead, make bite-sized pieces.
Contrary to popular belief, oyster chili chicken offers a balance of sweet, sour, and spice rather than being overly hot. Be careful while adding both the red chilly sauce and green chilis because they make the food spicy. A balance between the two must be kept.
All-purpose flour and cornstarch are the two types of flour used to marinate the chicken pieces (maida). Never forget to use half as much all-purpose flour as you would cornflour. If its levels increased, it will form a thick, unpleasant layer over the chicken pieces.
Incorporating eggs into the batter will ensure that the flour adheres to the food while it is being fried, but keep in mind that frying at the proper temperature will only produce a lovely, crispy outside. High frying temperatures will leave the chicken's interior undercooked with a crispy outside. Low oil temperature will tend to let the marinade flow out.
Serve the fried chicken quickly if you want to enjoy it's crispiness in the hot and spicy sauce. As the food sits, the sauce will be absorbed by the chicken covering, causing it to lose its crunch.

How to Make Oyster Chili Chicken

Oyster Chilly Chicken Recipe | How To Make Spicy Oyster Chicken

Fried chicken in hot and sour Chinese sauce

Preparation time: 5 minutes | Cooking time: 7 minutes | Total time:12 minutes

Ingredients

1/2 kg chicken

For marination

1 tsp soy sauce
1 tsp vinegar
3 tbsp cornflour
1.5 tbsp all purpose flour or maida
A pinch of salt

For sauce

2 tbsp finely chopped garlic
2 tbsp spring onion bulbs
4 fresh green chilies
1 cup green and yellow capsicum cubes
1 medium onion
1.5 tbsp oyster sauce
1.5 tsp soy sauce
3 tbsp red chili sauce
1 tsp vinegar
A pinch of black pepper
2 tbsp spring onion greens
Salt to taste
Oil for frying

Oyster sauce recipe with step by step Photo

I used half a kilograms of boneless pieces to prepare today's dish. After properly cleaning it with fresh water, I sliced it into bite-sized pieces.
In a mixing bowl, add the chicken pieces along with the soy sauce, vinegar, corn flour, all-purpose flour, pepper powder, a bit of salt, and half of a medium sized egg.
Marinate and set aside.
In the meantime, heat up any odorless oil in a kadai. Place the chicken pieces one at a time into the heated oil. Maintain a medium-high temperature while cooking the chicken, stirring occasionally until it turns light brown.
Remove the chicken from the oil after it becomes crisp, then fry the remaining chicken pieces. Note: For extra crispiness, Wait until the chicken pieces reach room temperature before refrying them.
In a wok with a wide opening, add three tablespoons of frying oil. Using high heat, add the finely chopped ginger and cook until fragrant.
Add the spring onion bulbs, the onion, green chilies and capsicums bits until they become glossy. Both vegetables should still be crisp; they shouldn't be overcooked.
Pour sauces into the pan, such as soy sauce, oyster sauce, vinegar, red chilly sauce and a pinch of salt.
The sauces will immediately begin to boil. Put the fried chicken pieces and spring onion greens as soon as it begins to boil.
Toss the chicken in the sauces or, if mixing with a spoon, stir it slowly so as not to break up the pieces of chicken.
Put the spring onion bulbs and serve right away as an appetizer or side dish.
Enjoy.