Chilli Chicken Recipe – Delicious Indian-Style Chinese Chicken
Chilli Chicken is an iconic dish that combines the best of Indian and Chinese cuisine, creating a tantalizing mix of flavors that are both spicy and savory. This dish is perfect as an appetizer or a snack, with tender pieces of boneless chicken coated in a crispy exterior and then tossed in a flavorful, tangy sauce with crunchy vegetables. Whether you serve it with fried rice, egg-fried rice, or enjoy it on its own, Chilli Chicken is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless) | 1 cup (cut into small pieces) |
| Egg white | 1 |
| Red Chilli sauce | 5 teaspoons |
| Corn flour | 3 teaspoons |
| Soy sauce | 1 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| White vinegar | 1 teaspoon |
| Sunflower oil (for cooking) | 3 tablespoons |
| Ginger garlic paste | 1 teaspoon |
| Onion (cubed) | 1 medium |
| Green Bell Pepper (Capsicum) | 1/2 cup (cubed) |
| Green chillies | 3 (slit or chopped) |
| Salt | 1/2 teaspoon |
| Water | 1/4 cup |
| Sunflower oil (for frying) | As required for frying |
| Fresh coriander (Dhania) leaves | For garnish |
| Spring onion (bulb & greens) | For garnish |
Nutritional Information (Approximate)
| Nutrient | Per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 25-30g |
| Carbohydrates | 12g |
| Fat | 15-20g |
| Fiber | 2g |
| Sodium | 700mg |
| Cholesterol | 50mg |
(Note: Nutritional values are approximate and may vary based on exact ingredients used and portion size.)
Preparation Time: 10 Minutes
Cooking Time: 100 Minutes
Total Time: 110 Minutes
Servings: 2
Cuisine: Chinese
Course: Appetizer
Diet: Non-Vegetarian
Instructions
Step 1: Preparing the Chicken
- Begin by washing the chicken pieces thoroughly under cold water, then soak them in turmeric water to cleanse and add a subtle flavor. Drain the water completely from the chicken.
- Cut the chicken breasts into small, bite-sized cubes.
- In a mixing bowl, add the cleaned chicken, egg white, 2 teaspoons of red chili sauce, salt, corn flour, and a little bit of water. Toss everything together so that the chicken pieces are evenly coated.
- Let the chicken marinate for at least 1 hour. The longer it marinates, the more flavorful it will be.
Step 2: Preparing the Sauce Mixture
- In a separate small bowl, combine the remaining red chili sauce, soy sauce, tomato ketchup, and white vinegar. Stir the ingredients together until the sauce is well-blended. Set this mixture aside for later use.
Step 3: Frying the Chicken
- In a non-stick Tawa (griddle) or a deep frying pan, heat 3 tablespoons of sunflower oil over medium flame. Once the oil is hot, carefully fry the marinated chicken pieces in small batches.
- Fry each batch for about 2-3 minutes, ensuring that the chicken is golden brown but not overcooked. Overcooking the chicken may make it tough.
- After frying, drain the excess oil by placing the chicken pieces on a plate lined with paper towels.
Step 4: Cooking the Vegetables
- In another pan, heat 3 tablespoons of oil over medium heat. Once the oil is hot, add the ginger garlic paste and sauté it until fragrant.
- Add the cubed onions to the pan and cook until they become translucent and slightly browned, which should take about 3-4 minutes.
- Increase the heat to high and toss in the cubed green bell peppers (capsicum). Stir-fry the vegetables on high heat for another 2 minutes, making sure they remain slightly crunchy.
Step 5: Combining the Chicken with the Sauce
- Add the slit green chilies to the pan and stir-fry them with the vegetables for another minute.
- Now, pour the prepared sauce mixture over the vegetables and stir well.
- Add the fried chicken pieces into the pan, ensuring that the chicken is coated well with the sauce and vegetables.
- Pour in the water and allow the mixture to simmer until the water is absorbed and the chicken is fully cooked, about 4-5 minutes. The sauce should reach a semi-gravy consistency.
Step 6: Final Touches and Garnishing
- Once the chicken is cooked through and the sauce has thickened, remove the pan from the heat.
- Garnish the Chilli Chicken with freshly chopped coriander leaves and sliced spring onions for a fresh, vibrant touch.
Step 7: Serving
- Serve the hot, delicious Chilli Chicken immediately with a side of fried rice, egg fried rice, or simply enjoy it as a standalone dish with your evening tea.
Tips for the Best Chilli Chicken:
- Marinate for Flavor: Don’t rush the marination step. Letting the chicken marinate for an hour (or even longer if possible) allows the flavors to penetrate the meat, making it more flavorful.
- Fry the Chicken in Batches: Frying in small batches ensures the chicken gets crispy and doesn’t become soggy. If you overcrowd the pan, the temperature of the oil drops, and the chicken won’t crisp up properly.
- Vegetable Crunch: Stir-fry the vegetables on high heat so they retain their crunch. Overcooking the bell peppers or onions will cause them to lose their texture and flavor.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of green chilies and chili sauce. For a spicier version, feel free to add more chilies or even a touch of extra chili powder.
Variations:
- Gravy Style: If you prefer a gravy version of Chilli Chicken, simply add a bit more water and cook the sauce longer until it thickens to your desired consistency. You can even add a dash of cornflour slurry to thicken the sauce further.
- Vegetarian Version: You can substitute the chicken with paneer (Indian cottage cheese) for a vegetarian option. Follow the same process of marination and frying, then proceed with the vegetable stir-fry and sauce mixture.
Enjoy this flavorful, aromatic Chilli Chicken as a perfect snack or appetizer. Whether you’re hosting a gathering or simply craving something spicy and tangy, this dish is guaranteed to be a crowd-pleaser!
