Once the oil is at 340-350F (171-177C), transfer half of the battered florets to the oil. Do not disturb for 1 minute, then stir occasionally using a spider tool (affiliate link) or slotted spoon.
When the chicken is cooked, remove it with a slotted spoon into a bowl. Then add the additional oil and saut the onions and garlic for five minutes until golden. Drop in the peppers and stir for another couple of minutes.
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I no longer cook daily for a family of 7 like I once did. I cook for one at my condo, eat out frequently, and entertain family and friends at my farm on weekends and holidays. So I still have a spoon in the pot, so to speak.
Chilli Mushroom..It was yummy, thats what i can say. I love all indo chinese foods, they are lip smackingly good..I have already made chilli paneer, chilli gobi and for non vegetarians i have chilli chicken dry and chilli chicken gravy. 17dc91bb1f
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