When an eight year old eats a dish, wipes it clean and declares - "This is the best thing I have ever had!", you gotta write that recipe down and share it with the world. Even if said eight year old is a particularly non-fussy eater. Even if you've only recently shared another recipe called Chili Chicken.
Ever since I have come back from my holiday in Bombay, I have been going through an Indo Chinese food phase. It might be because my parents live perilously close to a Chinese restaurant in Bombay and I could smell their delicious food. All. The. Time.
It has taken several iterations but I have got this Chili Chicken recipe down exactly the way I like it. One of the most important factors has been acquiring the right equipment. A wok is almost non-negotiable when it comes to cooking stir fries of any kind. I feel almost like a broken record when I say - High heat, quick cooking time. The shape of a wok is best for stir fries as well and you can get away with using much less oil while cooking a typical Indo Chinese dish. After several months of deliberation, I have recently invested in a large electric wok. It wasn't an impulse buy, I assure you. I have only used it thrice so far, but it works like magic. One of my friends tells me that his electric wok started to warp because he was using it on the highest heat setting all the time. But since I got this thing for its high heat setting potential, I am going to keep going. I will report back on any wok warping in a few months and let you know how it goes! For now, I present to you this eight-year-old approved dish.
Chili Chicken can be had "dry" or "with gravy"(sauce) in restaurants and food carts around India. This recipe can be adapted for both, but as you can see, I prefer a thick "dry" sauce sticking to the chicken. The amount of chillies, garlic and ginger is up to your personal preference (see notes for ingredients marked *). Chilli chicken is a particularly pungent dish, so if that's not your scene then maybe this recipe is not for you!