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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 mins
Cook Time 9 mins
Total Time 24 mins
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