Chilli chicken is the most popular Indo-Chinese dish. To prepare chili chicken, boneless chicken pieces are commonly used. The chicken is first marinated in a mixture of spices, oil, and egg, which helps to tenderize the meat and infuse it with flavors. Here I am sharing step by step recipe. You can also try our other Indian recipes: Veg fried rice, Garlic basil fried rice.
Ingredients
For 1st Marination
- Boneless chicken thigh cubes or bite sized piece – 600 grams
- Egg – 1 no.
- Ginger-garlic-green chili paste – 1 tablespoon
- Black pepper powder – 1/2 teaspoon
- White pepper powder – 1/2 teaspoon
- Sesame oil – 1/2 tablespoon
- Salt to taste
For 2nd Marination
- Cornstarch – 1 & 1/2 tablespoons
- Refined flour – 2 & 1/2 tablespoons
- Baking soda – 1 teaspoon
For sauce mixture
- Kashmiri red chili powder – 1 tablespoon
- Nando’s peri peri extra hot sauce – 1/2 tablespoon
- Vinegar – 1/2 teaspoon
- Light oyster sauce – 1 tablespoon
- Sugar – 1 teaspoon
- Water – 3 tablespoons
- Salt to taste
For Slurry
- Cornstarch – 1 tablespoon
- Water – 3 tablespoon
For Tempering
- Dry red chili – 1
- Garlic – 1 tablespoon (chopped)
- Ginger – 1 tablespoon (chopped)
- Green chili – 3 (chopped)
- Capsicum – 1 (diced)
- Onion – 1 (big & diced)
- Spring Onion – 3 tablespoons
- Oil for frying & cooking
Cooking Techniques for Chili Chicken
For 1st Marination for chili chicken
- Add chicken, salt, ginger-garlic-green chili paste, egg, oil, black & white pepper in a bowl and mix everything well. Rest it for 10 minutes.
For 2nd Marination for chili chicken
- After 10 minutes in the same bowl add cornstarch, refined flour and baking soda. Mix everything well and keep it aside until you prepare the other ingredients.
Frying Process
- Heat oil in a pan on medium flame. Now fry it in medium hot oil. Just spread the chicken one by one without crowding the pan.
- Fry and cook until all sides are light golden in color, with the spatula take them out of the oil and place them in a plate.
Creating the Spicy Chili Sauce
- In the meanwhile, take a bowl add kashmiri red chili powder, nando’s peri peri extra hot sauce, vinegar, light oyster sauce, sugar, salt and water and whisk together.
For Slurry
- Take a small bowl add cornstarch and water, mix it well and keep in aside.
Cooking Techniques for chili chicken
- Heat 1 tablespoon oil in a pan on high flame. Add dry chili and fry for about a minute. Now add chopped ginger garlic and sauté for a minute.
- Add half part of diced onion and stir fry on high heat for 2 minutes. Now add sauce mixture and stir fry for 2 minutes.
- Now add water and boiled for 2 minutes. Add onion, capsicum, green chili and spring onion, mix well. After 1 minute add cornstarch slurry and stir well.
- Add fried chicken and toss it well. switch off the flame. Once it’s done, remove and transfer the dish to a bowl. Garnish with green part of spring onions.
Serving Suggestions for Chili Chicken
- Serve with fried rice and noodles.
Tips for Achieving the Perfect Chili Chicken:
- If you wish to eat it with sauce then keep the sauce with the chicken. If you wish to make chili chicken dry then dry up the sauce.
- It is important to keep all the ingredients ready before start cooking.
