Chilli Chicken Recipe | Chili Chicken Recipe | Indo- Chinese Chilli Chicken
Chili Chicken is probably the most popular & most ordered Chicken dish from the Indo-Chinese cuisine. It’s spicy, tangy & is known to hit the right spot, always. I have never felt the need to recreate this dish as I had easy access to it back home. Only once we moved, did I feel like trying it out at home. I am taking this dish to Angie’s Fiesta Friday! Hopefully this dish will let everybody enjoy their desserts even more :p. This recipe is a adapted from my sister-in-law, Pamila’s recipe which was inspired from the one found on Spice India Online.
This is how I made it 🙂
Step 1 : Marination
400 gms Boneless Chicken/ Chicken Breast, cut into bite size pieces
2 tsp. Dark soy sauce
1 tsp Green Chili Sauce
1 tsp Ginger Garlic paste
1 tsp Vinegar
1 pinch White pepper powder
2 tbsp All Purpose flour/ Maida
1.5 tbsp Cornstarch
3/4 tsp Salt
3 tbsp Oil (or more as required)
1 Green Bell Pepper/ Capsicum, Diced into bite size pieces
1 small Onion, super finely chopped
2 bulbs, Spring Onions, Diced
6-7 cloves Garlic, minced
1 tsp, Ginger, grated
1.5 tbsp. chopped Green Chilies/ Jalapeno pepper
2 tbsn Soy Sauce
1 tsp Green Chilli Sauce
1 tsp Sriracha/ Red chili sauce
1/2 tsp Sugar
1 tsp Chili Vinegar
Spring onion greens, chopped (for garnishing)
Salt to taste
For the Gravy version – Cornflour Slurry -> 3/4 cup Water (or more or less) + 2 tsp cornstarch (prepare & set aside) ** Check tips
1. Marination: In a large bowl take the chicken pieces and add all the ingredients, mentioned under step 1 except oil. Prick the chicken pieces slightly, using a fork. Cover and refrigerate for 30 minutes.
2. Heat a skillet/ frying pan on medium heat & add 3 tbsp of oil. Once the oil is hot, add the marinated chicken and shallow fry**(check tips) until the chicken is no longer pink from inside & cooked fully. Drain the chicken on a paper towel and set aside.
3. In the same skillet, add the minced garlic, ginger paste & chopped green chili. Give it a quick stir and cook until the raw smell of ginger and garlic disappears. Now, add finely chopped onions and saute until golden brown. Add more oil if required.
4. Next add the cubed bell pepper, cook for a few minutes, lower the heat and add the sauces – Soy sauce, green chili sauce, sriracha & vinegar. Mix well. Check the prepared mix for seasoning and add salt, sugar & more sauces, if required.
A. DRY VERSION – . If preparing the dry version, add the diced green onion & the chicken pieces. Mix well to make sure the chicken pieces are well coated. Garnish with spring onion greens. Dry Chili Chicken is now ready to be served.
B. GRAVY VERSION – If preparing the gravy version – Add the prepared cornflour slurry and mix well. Let it simmer for a minute or so. Keep stirring, the sauce will now have a slight glaze and will start to thicken. Add diced green onions + chicken pieces and mix well. Reduce or increase the gravy as required. Garnish with spring onion greens & serve hot with Fried Rice, plain rice or noodles.
1. Originally the chicken is deep fried for the recipe. I choose to shallow fry/ saute it. Please feel free to deep fry. It will be more crunchy than the shallow fried version.
2. The sauces/ spice level can be increased/ decreased to suit your palate.
3. Sugar is added to balance the sourness.
4. Be careful while adding salt. The sauces usually have high sodium levels.
5. Cornstarch has a tendency to sit at the bottom. Mix well before adding to the sauces. Make sure the slurry is lump free.
Happy Holidays !
©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.