This Indian Chilli Chicken recipe is a beloved fusion dish that perfectly marries the bold flavors of Indian spices with the tangy and fiery elements of Chinese cuisine. Born out of the rich culinary traditions of Indo-Chinese cooking, Chilli Chicken has become a staple in Indian households and restaurants alike.
The dish is known for its crispy chicken bites, which are first marinated in a flavorful blend of spices and then deep-fried to perfection. These golden pieces are then tossed in a spicy, tangy sauce that includes soy sauce, red chili sauce, and a medley of aromatic ingredients like ginger, garlic, and green chilies. The result is a dish that is bursting with flavor and offers a satisfying contrast of textures.
The appeal of Chicken Chili lies in its versatility and the way it can be tailored to suit various palates. Whether served as a tantalizing appetizer or as a hearty main course paired with fried rice or noodles, this dish always delivers a punch of flavor. Its ability to balance the heat of chilies with the umami notes from soy sauce and the slight sweetness of ketchup makes it a favorite among those who enjoy bold and vibrant dishes.
This Chicken Chili recipe not only highlights the ingenuity of Indo-Chinese cuisine but also showcases the endless possibilities that arise when culinary traditions are blended, resulting in a dish that is both comforting and exciting.
In a bowl, combine the chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili powder, and salt.
Optionally, add an egg to the marinade for extra crispiness.
Mix well and let it marinate for at least 30 minutes.
Heat oil in a deep frying pan.
Once hot, fry the marinated chicken pieces in batches until golden and crispy.
Remove and drain on paper towels. Set aside.
In a wok or large pan, heat 2 tablespoons of oil.
Add the chopped ginger, garlic, and green chilies. Sauté for a minute until fragrant.
Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes until slightly softened but still crunchy.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine.
Add the fried chicken pieces to the pan and toss to coat them with the sauce.
If you prefer a thicker sauce, add the cornflour slurry (cornflour mixed with water) and cook for another 1-2 minutes until the sauce thickens and coats the chicken.
Garnish with chopped spring onions and serve hot.
Serve Chilli Chicken as an appetizer or as a main dish with fried rice, noodles, or steamed rice.
Enjoy your homemade Chilli Chicken!
Chicken chili is a popular Indo-Chinese dish that features crispy, marinated chicken pieces tossed in a spicy and tangy sauce made from soy sauce, chili sauce, and other aromatic ingredients. It's known for its bold flavors and is often served as an appetizer or a main course.
The main ingredients include boneless chicken, cornflour, all-purpose flour, soy sauce, red chili sauce, ginger, garlic, green chilies, onions, and bell peppers. Optional ingredients like eggs and vinegar are also used in some variations.
To make Chicken Chili crispy, marinate the chicken pieces with a mixture of cornflour, all-purpose flour, and spices. Fry the marinated chicken in hot oil until golden and crispy. You can also add an egg to the marinade for extra crispiness.
Yes, for a healthier version, you can bake or air-fry the marinated chicken pieces. Bake at 400°F (200°C) for about 20-25 minutes or until crispy. Then, toss the baked chicken in the prepared sauce.
Chilli Chicken recipe can be adjusted to your spice preference. The heat primarily comes from green chilies and red chili sauce. You can reduce the number of chilies or use milder sauces to make it less spicy.
Yes, you can substitute the chicken with paneer (Indian cottage cheese), tofu, or even cauliflower florets to make a vegetarian version of this Chilli Chicken recipe. The preparation and sauce remain the same.
Chicken Chili pairs well with fried rice, noodles, or steamed rice. It can also be enjoyed as a standalone appetizer.
Store any leftover Chilli Chicken in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply stir-fry in a pan until heated through, adding a splash of water if needed to refresh the sauce.
You can marinate the chicken and prepare the sauce in advance. Fry the chicken and toss it in the sauce just before serving to ensure it stays crispy.
To make Chilli Chicken recipe gluten-free, use gluten-free soy sauce and substitute cornflour for all-purpose flour in the marinade. Be sure to check the labels of sauces to ensure they are gluten-free.
Enjoy the yum :)