Chilli chicken recipe | How to make Indo- Chinese Chilli chicken
Chilli chicken is a hot and spicy Indo Chinese chicken starter recipe. It is made by deep-frying the spicy batter-coated chicken followed by stir-frying in a sweet and spicy sauce along with onions and peppers.
Equipment
- Frying pan
- slotted ladle
- mixing bowls
Ingredients
- 750 g Chicken boneless
To marinate:
- 1 whole Egg
- 2 tbsp All-purpose flour
- 2 tbsp Corn starch
- ½ tsp Pepper powder
- ¾ tsp Salt
- 1 tbsp Red chilli sauce
To make sauce:
- 1 tbsp Soya sauce
- 1 tbsp Tomato ketchup
- ½ lemon juice or 1tbsp vinegar
- ½ tsp Salt
- 1 tsp Sugar
- 3/4 tsp Pepper powder
- 1 cup Water
Other Ingredients:
- Oil to fry (4tbsp to make Chilli chicken)
- 1 tsp Garlic chopped
- 1 cup Onions chopped
- 1 cup Green onions
- 1 Green chilli slit
- ¾ cup mixed color Capsicum/ Bell peppers julienne cut
Instructions
Preparation:
- Clean 750g of boneless chicken pieces thoroughly with running water and drain the water.
- Pat the chicken pieces with kitchen towels or tissues to remove the excess water.
How to do Chicken marination:
- In a large bowl take the chicken and add one egg.
- Add 2 tbsp of all-purpose flour and 2 tbsp of corn starch with 1/2 tsp of black pepper powder and 3/4 tsp of salt.
- Next, add approx. 1 tbsp of red chilli sauce and combine all the ingredients well.
- Keep this marination aside for some 20 minutes.
Recipe:
- Heat oil in a frying pan to deep fry the marinated chicken pieces.
- Fry the chicken in batches giving enough space between each other.
- Deep fry the bottom sides of the pieces for 3 minutes approximately in medium-high heat.
- When the bottom sides are golden brown, flip the sides and fry the other sides for 3 more minutes.
- Remove the fried chicken from the oil and repeat the same for remaining batches. Switch off the stove.
How to make chilli chicken sauce base:
- To mix the sauce base take 1tbsp soy sauce in a bowl and add 1tbsp of tomato ketchup.
- Add the juice of a half lemon or 1tbsp vinegar.
- Next add 1/2tsp of salt, 1tsp of sugar, 3/4tsp of pepper powder and 1cup plain water.
- Mix everything well and this is our base chilli chicken sauce.
- Remove excess oil from the frying pan leaving 4tbsp for making the sauce.
- Heat the pan again and fry 1 tsp chopped garlic and saute in high heat for 30seconds.
- Add 1 cup chopped onion and saute well for 3mins until it becomes deep brown color.
- Next, add 1 cup of green onions and stir quickly with one slit green chilli.
- Now add one cup of mixed color capsicum strings (Julienne cut) and saute for a few seconds.
- Now add the prepared sauce and stir for a minute.
- When sauce thickens, add the fried chicken pieces and saute in high heat.
- Let the sauce coat well on the chicken pieces for two minutes on high temperature.
- Garnish with green onions and switch off.
- Serve the Chilli chicken hot.
Video
Notes
Tips:
1) Try to use thigh pieces of chicken for soft and tender chilli chicken. If you are using boneless chicken pieces, reduce the cooking time based on the size of the pieces. Breast chicken pieces tend to become hard and rough when overcooked.
2) This Indo Chinese Chilli chicken is meant to be hot and spicy because of the bell peppers and chillies and sauce we add. Do not skip capsicum as it highlights the recipe.
1) Try to use thigh pieces of chicken for soft and tender chilli chicken. If you are using boneless chicken pieces, reduce the cooking time based on the size of the pieces. Breast chicken pieces tend to become hard and rough when overcooked.
2) This Indo Chinese Chilli chicken is meant to be hot and spicy because of the bell peppers and chillies and sauce we add. Do not skip capsicum as it highlights the recipe.
Nutrition
Calories: 270kcal
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