{"id":5087,"date":"2010-10-05T18:28:40","date_gmt":"2010-10-05T22:28:40","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=5087"},"modified":"2021-08-28T21:47:36","modified_gmt":"2021-08-29T01:47:36","slug":"chilli-chicken-easy-popular-indo-chinese-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/chilli-chicken-easy-popular-indo-chinese-recipe\/","title":{"rendered":"Chilli Chicken \u2013 Easy &#038; Popular Indo Chinese Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27949\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe-210x158.jpg 210w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-popular-Indo-chinese-dish-best-recipe-390x293.jpg 390w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">I bonded with chili chicken at a very young age, as my mom used to make this quite often&#8230;<\/p>\n<p style=\"text-align: left;\">Chilli chicken is a famous Indo-Chinese dish. You won&#8217;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&#8217;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.<\/p>\n<p style=\"text-align: left;\">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&#8217;s a bit spicy, flavorful, aromatic, and an absolute delicacy!<\/p>\n<p style=\"text-align: left;\">Chilli chicken is an excellent accompaniment to plain rice, fried rice, or brown rice. You choose the side and devour it.<\/p>\n<h3><strong>For other popular Indo-Chinese recipes click <a href=\"http:\/\/thasneen.com\/cooking\/category\/recipes\/by-cuisine\/indo-chinese\/\" target=\"_blank\" rel=\"noopener\">here<\/a><\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27950\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-Indo-Chinese-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-Indo-Chinese-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/Chilli-chicken-Indo-Chinese-recipe-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For marination<\/strong><\/p>\n<ul>\n<li>Chicken diced, boneless (thighs or breast)- 1 lb or 1\/2 kg (or 2 chicken breasts)<\/li>\n<li>Ginger-Garlic paste- 1 tbsp<\/li>\n<li>Cornstarch- 2 tbsp<\/li>\n<li>Egg white- 1 (or add a whole egg)<\/li>\n<li>Ground black pepper- 1 tsp<\/li>\n<li>Soy sauce- 1 tbsp<\/li>\n<\/ul>\n<p><strong>For frying chicken<\/strong><\/p>\n<ul>\n<li>Vegetable oil- enough for frying<\/li>\n<\/ul>\n<p><strong>for Stir frying<\/strong><\/p>\n<ul>\n<li>Sesame oil- 2 tbsp<\/li>\n<li>Dried red whole chilli- 3 (or add 1 tsp chilli flakes)<\/li>\n<li>Chopped ginger- 2 tsp<\/li>\n<li>Chopped garlic- 2 tsp<\/li>\n<li>Onion, diced-1<\/li>\n<li>Green pepper, diced- 2<\/li>\n<li>Green onions, chopped- 2 stalks<\/li>\n<li>Ground black pepper- 1 tsp<\/li>\n<li>Soy sauce, low sodium- 3 tbsp<\/li>\n<li>Red Chili sauce- 1 tsp (based on your spice level)<\/li>\n<li>Tomato Ketchup (optional)- 3 tbsp<\/li>\n<li>Sugar- a pinch<\/li>\n<li>Water- 1\/4 cup<\/li>\n<li>Cornstarch- 2 tbsp cornstarch combined with 2 tbsp cold water<\/li>\n<li>Cilantro, chopped- 1\/4 cup<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Combine chicken along with cornstarch, ginger-garlic paste, egg, ground black pepper, and soy sauce.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/marinated-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5092\" title=\"marinated chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/marinated-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/marinated-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/marinated-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/marinated-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Heat a frying pan, add enough oil for frying the chicken.<\/li>\n<li>Fry the chicken until both sides turn golden in color.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/frying-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5093\" title=\"frying chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/frying-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/frying-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/frying-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/frying-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Transfer to a plate lined with a paper towel, keep aside.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/fried-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5094\" title=\"fried chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/fried-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/fried-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/fried-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/fried-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Place a wide pan or wok over medium heat.<\/li>\n<li>Add sesame oil, when the oil turns hot add the dried red chili, chopped ginger, and garlic.<\/li>\n<li>Saute, let the ginger and garlic turn golden in color.<\/li>\n<li>Add the diced onion, diced green pepper, and green onions.<\/li>\n<li>Saute and let the veggies turn slightly tender.<\/li>\n<li>Pour the soy sauce, add the ground black pepper, red chili sauce, tomato ketchup, and a pinch of sugar.<\/li>\n<li>Combine everything well.<\/li>\n<li>Add the water and let come to a boil.<\/li>\n<li>Add the fried chicken, combine it well with the veggies and the sauce.<\/li>\n<li>Pour cornstarch mixed in water stirring well.<\/li>\n<li>Let the gravy thicken.<\/li>\n<li>Finish it off with chopped cilantro.<\/li>\n<li>Remove the wok from the heat.<\/li>\n<li>Serve hot along with plain rice, fried rice, or brown rice.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Adjust the spice level according to your needs.<\/li>\n<li>In Indo-Chinese dishes, Ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking.<\/li>\n<li>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.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/chili-chicken.jpg\" \/>\n<div class=\"item ERName\">Chili Chicken \u2013 Famous Indo Chinese Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marination[\/b]<\/li>\n<li class=\"ingredient\">Chicken diced, boneless (thighs or breast)- 1 lb or 1\/2 kg (or 2 chicken breasts)<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Corn starch- 2 tbsp<\/li>\n<li class=\"ingredient\">Egg white- 1 (or add 1 whole egg)<\/li>\n<li class=\"ingredient\">Ground black pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Soy sauce- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For frying chicken[\/b]<\/li>\n<li class=\"ingredient\">Vegetable oil- enough for frying<\/li>\n<li class=\"ERSeparator\">[b]Other ingredients[\/b]<\/li>\n<li class=\"ingredient\">Sesame oil- 2tbsp<\/li>\n<li class=\"ingredient\">Dried red whole chilli chopped- 3 or 1 tsp dried chili flakes<\/li>\n<li class=\"ingredient\">Chopped ginger- 2 tsp<\/li>\n<li class=\"ingredient\">Chopped garlic- 2 tsp<\/li>\n<li class=\"ingredient\">Onion, diced-1<\/li>\n<li class=\"ingredient\">Green pepper, diced- 2<\/li>\n<li class=\"ingredient\">Green onions, chopped- 2 stalks<\/li>\n<li class=\"ingredient\">Ground black pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Soy sauce, low sodium- 3 tbsp<\/li>\n<li class=\"ingredient\">Red Chilli sauce- 1 tsp (based on your spice level)<\/li>\n<li class=\"ingredient\">Tomato Ketchup (optional)- 3 tbsp<\/li>\n<li class=\"ingredient\">Sugar- a pinch<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ingredient\">Corn starch- 2 tbsp corn starch mixed with 2 tbsp cold water<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Combine chicken along with corn starch, ginger-garlic paste, egg, ground black pepper and soy sauce.<\/li>\n<li class=\"instruction\">Heat a frying pan, add enough oil for frying the chicken.<\/li>\n<li class=\"instruction\">Fry the chicken till golden in color.<\/li>\n<li class=\"instruction\">Transfer to a plate lined with a paper towel, keep aside.<\/li>\n<li class=\"instruction\">Place a wide pan or wok over medium heat.<\/li>\n<li class=\"instruction\">Add sesame oil, when the oil gets hot add the dried red chilli, chopped ginger and garlic.<\/li>\n<li class=\"instruction\">Saute, let the ginger and garlic turn golden in color.<\/li>\n<li class=\"instruction\">Add the diced onion, diced green pepper and green onions.<\/li>\n<li class=\"instruction\">Saute and let the veggies turn slightly soft. Do not over cook the veggies.<\/li>\n<li class=\"instruction\">Add the soy sauce, ground pepper, red chilli sauce, tomato ketchup and a pinch of sugar.<\/li>\n<li class=\"instruction\">Combine everything well.<\/li>\n<li class=\"instruction\">Add the water and let it come to a boil.<\/li>\n<li class=\"instruction\">Add the fried chicken, combine well with the veggies and the sauce.<\/li>\n<li class=\"instruction\">Pour the corn starch mixed in water stirring well.<\/li>\n<li class=\"instruction\">Combine well, let the gravy thicken.<\/li>\n<li class=\"instruction\">Finish it off with chopped cilantro.<\/li>\n<li class=\"instruction\">Remove the wok from the heat.<\/li>\n<li class=\"instruction\">Serve along with plain basmati rice, fried rice or brown rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">*Adjust the spice level according to your needs.[br]*In Indo Chinese dishes, ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking. [br]*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.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I bonded with chili chicken at a very young age, as my mom used to make this quite often&#8230; Chilli chicken is a famous Indo-Chinese dish. You won&#8217;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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":27949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,440,295,91,373],"tags":[1019],"class_list":["post-5087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-featured","category-indo-chinese","category-main-dish-for-lunch-or-dinner","category-soy-sauce","tag-indo-chinese","course-main"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/5087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=5087"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/5087\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/27949"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=5087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=5087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=5087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}