Chicken chilly sizzler with garlic rice



For the chicken chilly

  1. Chicken – 250 grams, boneless; cut into small cubes
  2. Oil – for shallow frying the chicken
  3. Onion – 1 medium; cut into bite size cubes
  4. Green capsicum – half of a medium; chopped
  5. Garlic – 3 big cloves; minced
  6. Eastern chilly chicken masala – 1/2 level tbsp.
  7. Soy sauce – 1/2 tbsp.
  8. Tomato ketchup – 1 tbsp.
  9. Tomato ketchup with Sriracha flavour – 1 tbsp.
  10. Chilly garlic sauce – 1 tbsp.
  11. Water – 1 cup
  12. Cornflour – 1 level tbsps. mixed with 1/4 cup of water
  13. Salt as needed
  14. Green part of spring onions – 3  numbers; chopped

To marinate the chicken:-

  1. Eastern chilly chicken masala – 3/4 heaping tbsps.
  2. Salt – 3/4 tsp.
  3. Soy sauce – 3/4 tsp.
  4. Egg – quarter of a medium egg, lightly beaten
  5. Cornflour – 1 tbsp.

For the garlic rice:-

  1. Basmathi rice – 1.5 cups
  2. Salt – 1 tsp.
  3. Boiling water – 3 cups
  4. oil – 1 tbsp.+1 tbsp.;divided
  5. Garlic – 1 heaping tbsp.
  6. Soy sauce – 2 tbsps.
  7. Pepper powder – 1/2 tsp.

For the tangy mayo sauce:-

  1. Mayonnaise – 1/2 cup
  2. White vinegar – 2 tbsps.
  3. Sweet and hot chilly sauce – 2 tbsps.


Make the chicken chilly first:-

  1. Marinate the chicken pieces with chilly chicken masala powder, salt, soy sauce, cornflour, egg and 1 tsp. of oil for 1-2 hours. Heat oil for shallow frying & fry the marinated chicken pieces till lightly browned. Drain on paper towels and keep aside.
  2. Remove excess oil from the pan & to the same oil used for frying the chicken, add the chopped garlic. Cook till it starts to change colour to brown. Add the chilly chicken masala powder and cook for a minute on low heat. Stir in the chilly sauce, soy sauce , sriracha flavoured tomato ketchup and tomato ketchup. Cook for a minute on low heat. Add 1 cup of water and bring the mixture to a boil. Check for salt & add more if needed. Stir in the chicken pieces. Cook on low heat for 5 minutes.
  3. Heat 1 tbsp. of oil in another pan & fry the capsicum & onion cubes for 2 minutes on medium high heat. Add this to the chicken & simmer for 2 minutes more. Add the green part of spring onionbs and mix.

Next make the garlic rice:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat oil. Add the rice and fry till the rice turns opaque.
  3. Add the boiling water and salt to the rice. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed.
  4. Heat 1 tbsp. of oil in a pan & fry the chopped garlic till lightly browned. Add the soy sauce, pepper powder and cooked rice and toss to combine.

Make the chilly tangy mayo sauce:-

Combine the mayo, vinegar and chilly sauce

Assemble the sizzler:

  1. Heat a sizzler plate over an open flame till it is red-hot.
  2. Place the prepared garlic rice on one side of the sizzler plate and the chicken chilly on the other side.
  3. Finally, drizzle the tangy mayo sauce on the top.
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