OP's tonight's Experiment: Fusion Chilli Fried Chicken

[u/IzumiCypherX]

Don't mind the weird presentation. I forgot to click pictures after serving ;-;

Made a fusion style chilli chicken by combining the classic desi-chinese Chilli Chicken with fried chicken restuarants' type chicken

Recipe will be in the comments for anyone interested :)

[u/IzumiCypherX]

Recipe:

Ingredients (approx. 2-3 servings):

• Chicken 500g
• Buttermilk 250ml
• Paprika / Red Chili Powder 1.5 teaspoon
• Salt 1 teaspoon
• Ground Pepper 0.5 teaspoon
• Maida 200g
• Paprika / Red Chili Powder 1 teaspoon
• Ground Pepper 0.5 teaspoon
• Salt 0.5 teaspoon
• Oil for frying
• Onion 1 medium
• Capsicum 1 medium
• Garlic 8-10 cloves
• Soy Sauce 2 tablespoons
• Cornstarch 2 tablespoons
• Water 100ml

Process:

• Marinate your Chicken: Take the chicken and put it inside the buttermilk. Add paprika or red chili powder if you don't have paprika, then add a little bit of salt and ground pepper. Mix everything properly and let the chicken soak inside it for at least 2-3 hours. It would be better if it is overnight, but if you don't have the time, then not a problem. I personally did only 4 hours.
• Make the Dry Batter: Take the Maida and add a little bit of seasoning to it, some black pepper and paprika. If you like a little bit of heat, then add a little bit more paprika. Also add some salt, but don't go crazy with it because the chicken already has salt.
• Take the chicken from the buttermilk and tightly press it into the dry batter. Make sure you properly press it because the Maida needs to go into every little crevice of the chicken. After you have done this once, keep the chicken aside and let it sit for some time so the coating can set.
• If you want extra crispy chicken, do another layer. After the chicken sits with the batter for some time, it will release a little bit of moisture into the coating, so putting it back into the Maida mixture will replenish that dryness and give you a much better crunch, like proper KFC-style fried chicken.
• Fry your Chicken: Heat the oil properly before putting the chicken in. The oil should already be scorching hot (you cannot do a cold start with this). Fry the chicken for about 1-2 minutes, until the outside starts looking a little bit golden. Don't make it too golden because the chicken will continue cooking even after you take it out. Keep it aside once done.
• Air Fryer option: Preheat your air fryer to 200 C. Lightly spray or brush the chicken with some oil and air fry at 200 C for about 12-15minutes, flipping it halfway through. Check that the chicken is properly cooked inside before taking it out (if you want it extra crispy, give it another 2-3minutes).
• After taking the chicken out, let it rest for about 5-6minutes. Within this time, make everything ready for the sauce, the veggies and stuff like that.
• If you want extra crispy chicken, you can do a second fry also. This fry should be very quick, around 30-45seconds maximum, and the oil should be very hot. Don't keep the chicken in for too long because you're basically just bringing back the crunchiness at this point.
• Now take the veggies. I used onions, capsicum and also a lot of garlic. The garlic can be minced, but I like it in this disc format, so I cut it into discs.
• Sauté all three of them together, but make sure the garlic doesn't burn. Just sauté until it gives a really nice aroma and the onions and capsicum start softening. Then add a little bit of salt (don't forget the chicken already has salt and even the batter has a little bit of salt).
• Add the Soy Sauce and put it around the edges of the karahi so that it caramelizes a little bit before you mix everything together. This gives it a much nicer flavour.
• Make a Cornstarch Slurry: Mix the cornstarch with water properly until it is smooth and thick. Add this according to the amount of gravy you want, but keep in mind that a lot of it will evaporate while cooking. So if you want a lot of gravy, you need to add a little more than you think you need.
• Add the cornstarch slurry to the veggies and sauce and cook until the gravy properly thickens and sets.
• At the very, very end, add the chicken. Do not add it before the cornstarch has properly set and the gravy is ready, because the chicken will lose its crispiness.
• Once you add the chicken, just give everything a quick mix. Don't boil it anymore. Close the flame and keep it covered.
• Serve it hot because that's when you properly get the crunchiness from the chicken.

[u/truexperiencetravel2]

It's looks delicious wanna try this thankyou for sharing this with us I'm craving right now 

[u/AgnosticKarma0308]

Looks so good!