Description
Chilli Chicken Recipe is a beloved Indo-Chinese dish that perfectly balances spice, sweetness, and tanginess. This popular recipe features crispy chicken pieces coated in a savory sauce infused with the bold flavors of garlic, ginger, and green chilies. Originating from the fusion of Chinese techniques with Indian ingredients, the Chilli Chicken Recipe has become a favorite at both restaurants and homes. Whether served as a starter or a main course with fried rice or noodles, this dish is incredibly versatile and bursting with flavors.
Ingredients
For Marination:
- 500g boneless chicken (cut into bite-sized pieces)
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 1 egg
- 1 tablespoon ginger-garlic paste
- 1 teaspoon soy sauce
- ½ teaspoon black pepper powder
- Salt to taste
- Oil for deep frying
For Sauce:
- 2 tablespoons oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2–3 green chilies, slit
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon black pepper powder
- Salt to taste
- ½ cup chicken stock or water
- 1 tablespoon cornflour mixed with 2 tablespoons water (slurry)
- Spring onions (for garnish)
Instructions
Step 1: Marinate the Chicken
To begin, combine chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, black pepper powder, salt, and an egg. Mix well to coat the chicken evenly. Allow the chicken to marinate for 30 minutes to enhance the flavors.
Step 2: Fry the Chicken
Heat oil in a deep pan or wok over medium heat. Fry the marinated chicken pieces in small batches until golden brown and crispy. Remove the pieces and drain excess oil on a paper towel.
Step 3: Prepare the Sauce
Heat 2 tablespoons of oil in a large wok or skillet. Add chopped garlic, ginger, and green chilies, and sauté until fragrant. Then, add diced onions and bell peppers, stir-frying for 2-3 minutes while keeping the vegetables slightly crunchy.
Step 4: Cook the Sauce
Stir in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper powder, and salt. Mix well to combine all the ingredients. Pour in chicken stock or water and bring the mixture to a boil.
Step 5: Thicken the Sauce
Lower the heat and add the cornflour slurry to the sauce. Stir continuously to ensure the sauce thickens evenly.
Step 6: Combine and Serve
Add the fried chicken pieces to the wok and toss to coat them evenly with the sauce. Garnish with chopped spring onions and serve hot.
Notes
- Use fresh boneless chicken for the best results.
- Keep vegetables slightly crunchy for added texture.
- Fry chicken in small batches to ensure even cooking and perfect crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 per serving
- Sodium: 850mg
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g