We had an Indo-Chinese party last weekend. Everyone had to cook one Indo-Chinese dish to bring to the party. Without much hesitation, I chose my favourite chilli chicken. Crispy fried chicken pieces coated with Chinese spices.
This chilli chicken is stupendously easy to make. I started by coating the chicken pieces in the marinade, then fried them until they were nicely browned. As for the sweet and spicy coating, I simply made a beautiful sauce that’s easy and delicious.
More Chicken recipes:
- Tawa Chicken
- Butter Chicken
- Chettinad Pepper Chicken Roast
- Kashmiri Chicken
- Capsicum Chicken
- Chicken Ghee Roast
- Chicken Curry -Restaurant Style
- Chicken Korma
- Chicken Vindaloo
- Chicken Tikka Masala
- Chicken Jalfrezi
- Chicken Karahi or Kadai Chicken
- Ginger Chicken
- Kozhi Nirachathu or Malabar Roast Chicken
- Thattukada Chicken Fry
Chili Chicken - Dry
A popular Indo-Chinese dish.
Ingredients
For Marinade:
- 2 tbsp plain flour (all-purpose flour)
- 1 tbsp corn flour
- ½ tsp ginger, minced
- ½ tsp garlic, minced
- 2 tsp soy sauce
- 1 egg, lightly beaten
- A pinch of ground black pepper
- A few drops of red food color (optional) (I didn’t use)
- Water
- Salt to taste
To Fry Chicken
- 500g boneless chicken, cut into cubes
- 2 tbsp oil
- For Sauce:
- 2 tbsp oil
- 4-5 garlic cloves, sliced
- 1 cup (I medium-sized) onion, diced
- 1 cup (1medium-sized) green capsicum (bell pepper), diced
- ½ cup tomato sauce
- 1 tbsp soy sauce
- 1 tbsp sweet chili sauce
- Salt to taste
Other Ingredients
- Spring onions, chopped, to garnish
- Rice or roti, to serve
Instructions
To Marinate Chicken
- Combine together all the ingredients “for marinade” in a large bowl to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator.
To Fry Chicken
- Heat oil in a pan over medium-high heat. Place chicken pieces in the pan. Fry chicken pieces until golden. Drain on an absorbent towel. Set aside.
To Make Chili Chicken
- Heat oil in another pan over medium-high heat. Add garlic and fry until brown. Add onions, and sauté, stirring occasionally, for 2-3 minutes, or until soft. Add capsicum and fry for another 2-3 mins, or until cooked. Mix in tomato sauce, soy sauce, and sweet chili sauce. Bring it to a boil. Reduce heat and cover. Simmer for 4-5 minutes.
- Mix in fried chicken pieces. Cover and simmer for another 5 minutes. Garnish with spring onions and serve hot.
Notes
I used chicken thigh fillets in the recipe
Eggs are optional; you can omit them if you want.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 440Total Fat 34gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 26gCholesterol 210mgSodium 300mgCarbohydrates 36gFiber 3gSugar 6gProtein 55g
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Looks yummy!!
I love Indo-Chinese! This recipe looks amazing:) thanks for sharing!
Reblogged this on vaesherry's Blog.