Chilli Chicken is a popular Indo-Chinese dish that combines the bold flavors of Chinese cuisine with Indian spices and cooking techniques. This dish typically features crispy, fried chicken pieces tossed in a savory, spicy, and tangy sauce made with soy sauce, chili paste, and aromatic vegetables like garlic, ginger, onions, and bell peppers.
Chilli Chicken
4
servings30
minutes4
minutesChilli Chicken is known for its addictive balance of heat and umami flavors and is a favorite appetizer or side dish served with fried rice or noodles. It can be prepared in both dry and gravy versions, catering to various preferences.
Ingredients
Boneless chicken (cut into bite-sized pieces): 500g
Cornflour: 3 tbsp
All-purpose flour: 2 tbsp
Ginger-garlic paste: 1 tsp
Soy sauce: 1 tbsp
Red chili powder: 1 tsp
Salt: to taste
Egg: 1
Oil: for deep frying
Oil: 2 tbsp
Garlic (minced): 1 tbsp
Ginger (minced): 1 tbsp
Green chilies (slit): 2-3
Onion (diced): 1 medium
Capsicum (diced): 1 medium
Soy sauce: 2 tbsp
Red chili sauce: 2 tbsp
Tomato ketchup: 1 tbsp
Vinegar: 1 tsp
Black pepper powder: ½ tsp
Sugar: 1 tsp
Cornflour slurry (1 tbsp cornflour mixed with 2 tbsp water): as needed
Spring onions (chopped): for garnish
Directions
- In a bowl, combine chicken, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili powder, egg, and a pinch of salt. Mix well and set aside for 20-30 minutes.
- Heat oil in a deep pan or wok. Deep-fry the marinated chicken pieces until golden brown and crispy. Remove and drain on paper towels.
- In a wok or large skillet, heat 2 tbsp of oil over medium-high heat. Add minced garlic, ginger, and green chilies. Sauté until fragrant.
- Add diced onions and capsicum. Stir-fry for 2-3 minutes, keeping the vegetables slightly crunchy.
- Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper powder, sugar, and salt to taste. Mix well.
- Add the cornflour slurry to the sauce and cook for 1-2 minutes until it thickens.
- Toss the fried chicken into the sauce and mix until all pieces are evenly coated. Cook for another 1-2 minutes.
- Garnish with chopped spring onions. Serve hot as an appetizer or with fried rice or noodles for a complete meal.
