Chilli Chicken
Chilli Chicken is a popular Indo-Chinese dish featuring crispy chicken pieces tossed in a savory and spicy sauce made with soy sauce, garlic, ginger, green chilies, and bell peppers. The dish is known for its bold, tangy flavor, with a perfect balance of heat and sweetness. It can be served dry or with a slightly thicker sauce, often garnished with spring onions or cilantro. Chilli chicken is commonly enjoyed as an appetizer or main course, paired with fried rice or noodles.
Equipment
- 1 Large Mixing Bowl
- 1 Frying Pan
- 1 Heavy bottom Pan
- 1 spatula spoon
Ingredients
- Marination Ingredients
- 1 kg Boneless Chicken cut into bite-sized pieces
- 3 tbsp Soy Sauce
- 2 tbsp Vinegar
- 2 tbsp Chilli Sauce
- 2 tbsp Ginger-Garlic paste
- 2 tsp Black Bepper powder
- 1 tsp Salt to taste
- Ingredients to add before frying
- 8 tbsp Cornflour
- 4 tbsp All-purpose flour
- 1 pcs Egg
- 1 teaspoon Salt
- Gravy/Sauce Ingredients
- 4 tbsp Oil
- 2 pcs Onion chopped
- 3-4 pcs Green Chilies slit
- 4 pcs Capsicum chopped
- 4 tbsp Soy Sauce
- 2 tbsp Chilli Sauce
- 1 tsp Sugar
- 2 tbsp Tomato Ketchup
- 2 tbsp Vinegar
- 2 tbsp Cornflour mixed with 1/4 cup water
- 1 tsp Salt to taste
- Garnishing
- ½ cup Spring Onions
- 1 tbsp Ginger Julienne
- 2-3 pcs Green Chillies Sliced
Instructions
- Marinate the chicken using the primary ingredients mentioned in the recipe and keep it overnight for best results or atleast for 2 hours. Coat Marinated chicken in egg and then mix of dry flour.
- Fry in medium-high heat oil for at least 10-15 minutes depending upon size, make sure not to burn, ideal colour is light reddish brown.
- Remove them from the oil and set aside.
- In a pan, add oil, once hot, add green chillies, chopped ginger & garlic, chopped onions, and capsicum.
- Sauté until they are a little soft. Now add soy sauce, chili sauce, tomato ketchup, vinegar, and salt to the pan.
- Stir well to combine all the ingredients. Add the cornflour-water mixture to the pan and cook until the sauce thickens.
- Once the veggies are cooked and everything looks perfect, add the fried chicken pieces to the sauce and toss them until they are well coated.
- Quickly transfer them in bowl / boxes.
- Garnish with ginger julienne, slit chillis &chopped spring onions and serve hot.
- Gravy should be thin and not like jelly.
