Chilli Chicken Recipe (Step-By-Step Video) - Fun FOOD Frolic

Chilli Chicken Recipe: How to Make Chilli Chicken

Originally, chili chicken is cut up marinated chicken pieces (mostly breast pieces) dipped in cornflour and all-purpose flour paste and fried twice, later sauteed in hot authentic Chinese sauces like soya sauce, vinegar, red chili sauce, onions, capsicum and garnished with chopped coriander and spring onion.

Being a north Indian, it is a blessing to have access to Delicious, hot and spicy Indo-Chinese food all time. One place better than the other, I can hardly think of a place where they don’t serve good Chinese food.

And, Chilli Chicken is my favorite of all the Chinese food. Chilli chicken recipe has a lot of variations like, gravy or dry. Dry chili chicken is mostly served as snack or appetizers, and gravy chili chicken is served in the main course with fried rice or Noodles.

Chili chicken recipe might not sound easy, but result tastes so much better in the end. So, let’s quickly go through the ingredients needed in chili chicken recipe.

Chilli Chicken

Chilli chicken is a popular dish with Indian and Chinese origins. It has Hakka Chinese heritage and may also include other types of dry chicken preparations in India. The dish usually uses boneless chicken, but there are variations to the recipe that use bone-in chicken. Read on for some tips and tricks to make the best Chilli Chicken. We hope you enjoy this spicy chicken! And remember that more chilies means more heat!
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 321 kcal

Ingredients
  

  • 200 gms Boneless Chicken
  • 1 tbsp Ginger-Garlic Paste
  • Frying marination and cooking purpose Edible Oil
  • 1 tsp Black Pepper Powder
  • as required Salt
  • 2 cubed Onions
  • 1 cubed capsicum
  • 2 tbsp Soya sauce
  • 1 tbsp Vinegar
  • 2 tbsp Red chili sauce
  • 2 tbsp green chili sauce
  • 2 tbsp tomato ketchup
  • 1 tsp Ajinomoto
  • 1/2 tsp sugar
  • handful Spring Onion
  • handful Chopped Coriander leaves

Instructions
 

MARINATION -

  • First of all, wash the chicken thoroughly and put it in a bowl for marination. Add in the ginger-garlic paste, salt, black pepper powder and edible oil and give it all a right mix.
  • You can always add beaten eggs in this marination or better results. I usually do not prefer it.
  • Keep the marination for about 3-4 hours.

PREPARE THE FLOUR DIP -

  • Take two tsp of cornflour and one tsp of All purpose flour and mix them. Now add in some water and make it into a smooth consistency.

FRYING THE CHICKEN -

  • Take a pan and put in some oil and let it hot. Now, start taking out chicken pieces one by one, dip them carefully in the flour dip and coat it nicely and drown them in the hot oil.
  • Fry chicken pieces for about 5 - 10 minutes or so, till you see the chicken light brown. You can fry them twice as well; it makes them crispier and juicier. Save the flour dip to later use in the sauce preparation.
  • Take them out on a tissue paper and let the chicken rest aside.

MAKING THE SAUCE -

  • Now making the sauce spicy or mild is up to you, the measurement given above his according to my chili chicken recipe.
  • In a wok or a pan, heat up some oil. Add in some cubed onion and toss it well. Remember to cook chili chicken on high flame only. Now add in, cubed capsicum and roll again for a minute or so.
  • Remember to keep the veggies crunchy and less soggy.
  • Pour in all the sauces, soya, vinegar, red chili sauce and tomato ketchup and stir in well.
  • Now add in some salt and pepper and toss again.
  • At this point, add in the marinated chicken and mix it nicely, till all the pieces are coated with sauce perfectly.
  • In a wok or a pan, heat up some oil. Add in some cubed onion and toss it well. Remember to cook chili chicken on high flame only. Now add in, cubed capsicum and roll again for a minute or so.
  • Remember to keep the veggies crunchy and less soggy.
  • Pour in all the sauces, soya, vinegar, red chili sauce and tomato ketchup and stir in well.
  • Now add in some salt and pepper and toss again.
  • At this point, add in the marinated chicken and mix it nicely, till all the pieces are coated with sauce perfectly.
  • For chicken to get stick with the sauce, add in the prepared flour dip on chicken and mix well.
  • Add in some water if required and cook for 2-5 minutes more. Garnish with chopped coriander and spring onion on top.
  • Get it off the stove and serve it hot with noodles, or fried rice or just as it is.

Video

Notes

 Let it rest for 20 minutes before serving. If you want, you can refrigerate it overnight.
Keyword chicken

Hot Chilli Chicken Recipes

Chilli Chicken Recipe (Step-By-Step Video) - Fun FOOD Frolic

Boneless Chilli Chicken Recipe

A spicy, mouth-watering dish, Boneless Chili Chicken is one of those recipes that is a must try when you want to wow your family and friends. Loaded with sweet caramelized onions and tart vinegar, this dish is a favorite at Hakka restaurants. Don’t be fooled by the name; this dish is not for the faint of heart! Simply mix all the ingredients together, and cook them for half an hour, and you’ll have a dish that is sure to impress.

To create a delicious dish, first, find a boneless chicken. You can easily get this by trimming the bones from chicken breast. Once you’ve removed the bone, marinate the chicken for about an hour, and then lightly coat it in a sauce or all-purpose flour. Then, fry the chicken in a pan over a medium-high flame, until it is golden on both sides.

Easy version of stove-top chili chicken

Chilli Chicken | Rani's Rasoi

If you’re looking for an easy version of stove-top chili chicken, you’ve come to the right place! The following recipe is a variation of the popular dish, but it’s still delicious! You can use your slow cooker for this recipe. You will need white chicken, canned or dry beans, and stock or water. Cook the mixture on high for two to four hours, or on low for six to eight. Serve the chili with tortillas, sour cream, and your favorite toppings.

To make your stove-top chili chicken, start by putting a heavy-bottomed pot over medium-high heat. Sprinkle liberally with salt. Sear the chicken for about 4 minutes on each side, then remove from the pot. Add the onions, garlic, and green chiles to the pot, and sauté for another two minutes or until they’re translucent. Add the seasonings, including pepper jack cheese and lime juice, and stir to combine.

Alternatives to Szechuan chicken

Szechuan chicken is a Chinese dish that’s made spicy using chili bean paste. Chili beans are roasted and ground and mixed with rice and salt. A frying pan is used to cook the chicken. When finished, crumble the chilis over the chicken. If you’re allergic to gluten, you can use rice flour. It works well for thickening the batter, but it doesn’t have the same crunchy texture as corn flour.

Szechuan chicken is made with chicken, bell peppers, onions, garlic, and ginger root. The sauce gets spicier as the chicken cooks. Hunan chicken is a spicy alternative that doesn’t use Worcestershire sauce. The sauce has a tangy taste and is seasoned with vegetables. It’s also made with a sweet sauce and can be eaten with steamed rice.

Spicy level of chilies

Chilli Chicken - Ashoka Tandoor

If you’re looking for the best spicy food recipes, you’ll want to make sure you have the right chili peppers. Chili peppers come in a variety of heat levels, ranging from mild to extremely hot. The amount of capsaicin a pepper contains can determine the spiciness. Scoville Heat Units (SHU) are units of measure of how hot a pepper is. The mildest peppers are low in SHU, while the hottest ones have the highest number.

The type of chili pepper used in the chili chicken recipe will determine how spicy it is. Fresh chilies are usually hotter than dried chilies, but red chilies are two to three times as spicy as green chilies. Chili powder blends are another option for adding the right amount of spice without being overpowering. This method will give your chili chicken the flavor it needs while still keeping the level of heat low.

Ingredients

Chilli chicken is an Indo-Chinese dish of Hakka Chinese origin, and is often compared to a variety of dry chicken preparations in India. Usually, boneless chicken is used in chilli chicken, although some people use bone-in chicken as well. It’s not hard to find a recipe online, so make sure to do a search and compare ingredients. Here’s a quick run-down of the main ingredients:

You need two types of chili powder: Indian chilli powder, or kashmiri chili powder. This powder is generally sold at Indian grocery stores. The other type is made of cumin and other spices and lends a tex-mex flavor. Indian chilli powder, on the other hand, is made from pure chilli peppers and has no added spices. This gives the chilli chicken its spicy heat without compromising the chicken’s tenderness. If you don’t have Indian chilli powder, you can substitute it with cayenne pepper.

Cooking time

Chilli chicken is best served hot, but you can prepare it ahead of time and reheat it in the microwave or over a low heat in the oven for about five minutes. To ensure that the chicken stays moist and crispy, soak the chicken in a bowl of water before cooking it. Cooking time for chilli chicken is 8 minutes, but do not overcook it! If the chicken gets too dry, it will become tough and you might have a coughing fit.

To make Chilli Chicken, first cut the chicken into thin strips and season it with salt and pepper. Put the chicken in a large non-stick pan. Add some oil to the pan, then add the onion and garlic. Next, add the ginger-garlic paste to the pan and cook until the raw smell disappears. Let it rest for 20 minutes before serving. If you want, you can refrigerate it overnight.

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