I bonded with chili chicken at a very young age, as my mom used to make this quite often…
Chilli chicken is a famous Indo-Chinese dish. You won’t find this on the menu of any Chinese restaurants though. You have to dine at an Indo-Chinese restaurant to enjoy this. Oh wait! why do you have to go in search of an Indo-Chinese restaurant when you can make this in your own kitchen and in the most authentic way. This cuisine is quite famous in India, it’s actually a fusion of Indian and Chinese flavors. Hence, in this particular cuisine, you will get to taste dishes prepared by adding both Indian and Chinese ingredients. A few of the Indo-Chinese dishes are found on the menu of Indian restaurants as well.
I must say it was my mom who introduced this cuisine to me, as she used to cook a few of the Indo-Chinese dishes once in a while. After that, I have had some of the dishes in many of the Indian restaurants. Among those dishes, chilli chicken has been my favorite. It’s a bit spicy, flavorful, aromatic, and an absolute delicacy!
Chilli chicken is an excellent accompaniment to plain rice, fried rice, or brown rice. You choose the side and devour it.
For other popular Indo-Chinese recipes click here
Ingredients:
For marination
- Chicken diced, boneless (thighs or breast)- 1 lb or 1/2 kg (or 2 chicken breasts)
- Ginger-Garlic paste- 1 tbsp
- Cornstarch- 2 tbsp
- Egg white- 1 (or add a whole egg)
- Ground black pepper- 1 tsp
- Soy sauce- 1 tbsp
For frying chicken
- Vegetable oil- enough for frying
for Stir frying
- Sesame oil- 2 tbsp
- Dried red whole chilli- 3 (or add 1 tsp chilli flakes)
- Chopped ginger- 2 tsp
- Chopped garlic- 2 tsp
- Onion, diced-1
- Green pepper, diced- 2
- Green onions, chopped- 2 stalks
- Ground black pepper- 1 tsp
- Soy sauce, low sodium- 3 tbsp
- Red Chili sauce- 1 tsp (based on your spice level)
- Tomato Ketchup (optional)- 3 tbsp
- Sugar- a pinch
- Water- 1/4 cup
- Cornstarch- 2 tbsp cornstarch combined with 2 tbsp cold water
- Cilantro, chopped- 1/4 cup
Instruction:
- Combine chicken along with cornstarch, ginger-garlic paste, egg, ground black pepper, and soy sauce.
- Heat a frying pan, add enough oil for frying the chicken.
- Fry the chicken until both sides turn golden in color.
- Transfer to a plate lined with a paper towel, keep aside.
- Place a wide pan or wok over medium heat.
- Add sesame oil, when the oil turns hot add the dried red chili, chopped ginger, and garlic.
- Saute, let the ginger and garlic turn golden in color.
- Add the diced onion, diced green pepper, and green onions.
- Saute and let the veggies turn slightly tender.
- Pour the soy sauce, add the ground black pepper, red chili sauce, tomato ketchup, and a pinch of sugar.
- Combine everything well.
- Add the water and let come to a boil.
- Add the fried chicken, combine it well with the veggies and the sauce.
- Pour cornstarch mixed in water stirring well.
- Let the gravy thicken.
- Finish it off with chopped cilantro.
- Remove the wok from the heat.
- Serve hot along with plain rice, fried rice, or brown rice.
Tips:
- Adjust the spice level according to your needs.
- In Indo-Chinese dishes, Ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking.
- In restaurants, red color will be added while making chilli chicken. Hence this dish has a vibrant red color. I avoid adding colors to my food- healthier cooking it is.
- Chicken diced, boneless (thighs or breast)- 1 lb or ½ kg (or 2 chicken breasts)
- Ginger-Garlic paste- 1 tbsp
- Corn starch- 2 tbsp
- Egg white- 1 (or add 1 whole egg)
- Ground black pepper- 1 tsp
- Soy sauce- 1 tbsp
- Vegetable oil- enough for frying
- Sesame oil- 2tbsp
- Dried red whole chilli chopped- 3 or 1 tsp dried chili flakes
- Chopped ginger- 2 tsp
- Chopped garlic- 2 tsp
- Onion, diced-1
- Green pepper, diced- 2
- Green onions, chopped- 2 stalks
- Ground black pepper- 1 tsp
- Soy sauce, low sodium- 3 tbsp
- Red Chilli sauce- 1 tsp (based on your spice level)
- Tomato Ketchup (optional)- 3 tbsp
- Sugar- a pinch
- Water- ¼ cup
- Corn starch- 2 tbsp corn starch mixed with 2 tbsp cold water
- Cilantro, chopped- ¼ cup
- Combine chicken along with corn starch, ginger-garlic paste, egg, ground black pepper and soy sauce.
- Heat a frying pan, add enough oil for frying the chicken.
- Fry the chicken till golden in color.
- Transfer to a plate lined with a paper towel, keep aside.
- Place a wide pan or wok over medium heat.
- Add sesame oil, when the oil gets hot add the dried red chilli, chopped ginger and garlic.
- Saute, let the ginger and garlic turn golden in color.
- Add the diced onion, diced green pepper and green onions.
- Saute and let the veggies turn slightly soft. Do not over cook the veggies.
- Add the soy sauce, ground pepper, red chilli sauce, tomato ketchup and a pinch of sugar.
- Combine everything well.
- Add the water and let it come to a boil.
- Add the fried chicken, combine well with the veggies and the sauce.
- Pour the corn starch mixed in water stirring well.
- Combine well, let the gravy thicken.
- Finish it off with chopped cilantro.
- Remove the wok from the heat.
- Serve along with plain basmati rice, fried rice or brown rice.
*In Indo Chinese dishes, ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking.
*In restaurants, red color will be added while making chili chicken. Hence this dish has a vibrant red color. I avoid adding colors to my dishes.
