Chilli Chicken is one of the famous Indo-Chinese recipe, which is popularly served as a starter or side dish at all Indian and Chinese restaurants. The Dry chili chicken is served as a snack or appetizer as well as the Gravy peppers are more popular as a side with chowmein or fried rice.
Course Appetizer, Main Course, Side Dish, Snack, Starter
Cuisine Indo-Chinese
Servings 4people
Calories 341kcal
Equipment
Frying Pan
Ingredients
For Chicken Marination
250gramsChicken
1tbspMustard Oil
2tbspCornflour
1tspSalt
2tbspSoya sauce
1tbspBlack Pepper powder
1nosEgg
For Chicken pakora
250mlOil
For Stir Fry
1piecesOnionroughly chopped
1piecesOnioncut into cubed
1piecesCapsicumcut into cubed
1tbspGarlicfinely chopped
½tbspGingerfinely chopped
3piecesGreen Chillislit / chopped
1tbspSpring onionfor garnishing
2tbspOil
2tbspTomato Sauce/ketchup
1tbspRed Chili Sauce
2tbspSoya sauce
1tbspSugar
½tbspSalt
Instructions
Chicken marination
First, take 250 grams of boneless chicken and wash them well with water.
Then add 2 tbsp of mustard oil, along with 1/2 tbsp of black pepper powder and salt.
Then add 1 egg and 2 tbsp of cornflour for a thick coating.
For flavor add 2 tbsp of soya sauce.
Mix them well with your hands or a spoon and let it marinate for at least 30 minutes.
Complete the vegetable cutting
In the meantime of chicken marination, take 1 large capsicum, 2 medium size onion, and 15-20 cloves of garlic. Also, the amount of green chili totally depends on you. I prefer 4 green chilies.
Wash the vegetables and comes to the chopping board.
Cut the capsicum in cubes shapes and gather them in a bowl.
Cut one onion into the same cubed size (onion wedges) and keep it in a bowl.
Finely chopped rest of the onions, garlic, and ginger and keep them also in separate bowls.
In the case of green chili, slit them from the middle or you can also be chopped them.
Fry the chicken
Heat a kadhai or frying pan with sufficient oil.
When the oil becomes hot, keep the flame to medium.
Now put the marinated chicken one by one into the pan and fry. After the chicken becomes light brown in color, put them out from the pan and keep them in a bowl.
Stir Fry of Chilli Chicken
Heat a kadhai or frying pan with 2 tbsp of vegetable oil. Wait for the pan to become very hot then add the oil. If you want the smoky flavor like the street food the make this recipe on high flame.
Put the chopped garlic and ginger and stir a little.
Then add the finely chopped onions and continue to frying.
Add the cubed capsicum and fry them well.
To speed up the frying process, add salt and for great color, add some sugar and fry well.
Add the cubed onion and fry for a little.
Now add tomato ketchup, red chili sauce, and soya sauce. Saute well at high temperatures. Also, add green chilies.
Add 2 tbsp of cornflour mix water and stir.
When you see the mixture become thick and a smoky smell is coming, then add the fried chickens.
Mix well for 1 or 2 minutes. If you need a little gravy then add some water.
After complete the cooking, garnish with chopped spring onions and serve.
Video
Notes
∗ Vinegar plays a great role in this recipe. Vinegar is only one thing in this recipe that can give this chilli chicken a perfect street food flavor.∗ Many people use Ajinomoto or MSG, but I don't recommend it because of its disadvantages.∗ If you don't have corn flour, you can use arrowroot instead of it.
Nutrition
Calories: 341kcal
Keyword Chili Chicken, Chilli Chicken, Chilli Chicken Dry