Chilli Chicken is a mouth-watering Indo Chinese chicken recipe, here fried chicken is cooked in the combination of Indian vegetables and Chinese flavors and turned into delicious and simply irresistible main course dish, which can be also served as a starter.
Chilli Chicken Recipe is a popular Chicken Starter or Appetizer from the Indo-chinese cuisine. Here boneless chicken (fillets or cubes) are marinated in Egg, Cornflour, Maida and Salt and then deep fried and seasoned in sauces to get the best Chinese chilli chicken.
Chilli Chicken tastes hot, sweet and sour, because of Soy Sauce, Chilli Sauce and Vinegar. This famous Chinese Dish is best to serve with Fried rice and Hakka noodles. You can browse several Indo-Chinese Recipes and Chicken Recipes in my blog, this one is one of my favorites. This Chili Chicken Recipe is famous in restaurants and there they usually use Ajjinomotto (Monosodium glutamate) to give a unique flavor, but I haven’t used Ajinomotto and my chilli chicken recipe still it tastes great.
Eggs are very necessary to add during marination, it helps to keep the chicken moist and tender. Eggs also helps in binding the flour well and gives a good crust. An alternate to food color is using a good red chili powder like kashmiri or bedgi. Lets start making chilli chicken recipe.
Chilli Chicken Recipe – Step by Step
Following are the ingredients required for making Chilli Chicken Recipe. Boneless Chicken, All purpose Flour (Cornflour), Maida, Spring Onion White, Spring Onion Greens, Capsicum, Green Chilies, Curry Leaves, Ginger, Garlic, Soy Sauce, Red Chili Sauce.
Slit the Green Chilies. Slice the Capsicum, make some cubes of white spring onion and finely chop the greens of spring onion. Arrange the veggies and keep aside.Break the egg and put it in a bowl along with pieces of boneless chicken. Add 2 tablespoon Cornflour and 5 tablespoon Maida and mix well.Add Salt and Red Chili Powder and mix it thoroughly.Mix all the ingredients properly and keep them aside for 10-15 minutes.Shallow Fry the chicken in non-stick pan. You can also deep fry chicken but deep frying will make chicken more oily. I prefer shallow frying chicken. Allow the chicken pieces to fry for 2-3 minutes on each side on medium heat, keep flipping chicken in between till its gold brown.Cook the chicken pieces on both sides for few minutes.TIR Chef Tip: Cover the pan with lid and cook chicken for 2 more minutes. This will make chicken little crispy and moist from inside.See, how the chicken has turn gold brown. Make sure you don’t over cook chicken, otherwise it will become hard from inside. Take out the chicken and keep it aside for few minutes before making chilli chicken. TIR Chef Tip: You can also cut this chicken in smaller pieces, these pieces can also be used in chicken Hakka noodles, chicken fried rice and of course for making chilli chicken.
Let us now prepare CornStarch. Take a cup and add 100ml water, 1 tablespoon cornflour in it, mix it well till all the cornflour is dissolved in the water. Heat 2 tablespoon oil in pan and add Onion cubes, Slitted Green Chillies, Capsicum, Curry Pata leaves, Ginger and Garlic. Toss all the ingredients on high flame for 2-3 minutes and then add Soy Sauce, Red Chilli Sauce and Cornstarch in it.Add Soy Sauce.
Add Red Chilli Sauce and keep mixing to blend the sauces. Cook all the ingredients for 1-2 minutes, till gravy become thick.Once gravy becomes little thicker, add fried pieces of chicken, 1/4 tablespoon vinegar and one cup finely chopped green spring onions.Cook for 1-2 minutes and now your Chilli Chicken is ready. Tir Chef Tips: If you want to make chilli chicken very dry then you may skip adding cornstarch and add 1 tablespoon tomato ketchup in it. If you want to make chilli chicken in gravy then add 200ml of water while preparing corn starch.
Here is my Chilli Chicken Dry. Do let me know, how was your chilli chicken in comments section bellow.