Chicken Chilli is a popular Indo-Chinese dish that combines tender chicken pieces with a flavorful and spicy sauce. It is typically made by stir-frying marinated chicken with a variety of vegetables and a tangy sauce. The dish has a perfect balance of heat, tanginess, and savory flavors, making it a favorite among spice lovers.
How to make Chicken Chilli :
Marination: Begin by marinating the chicken. Allow it to sit for at least an hour, or if time permits, longer. This helps the flavors to infuse and the chicken to become tender.
Frying: Use toothpicks to skewer the slices of marinated chicken. Heat oil in a pan for deep frying. Carefully add the skewered chicken into the hot oil and fry until it turns light golden and attains a crunchy texture.
Sauce Preparation: While the chicken is frying, prepare the sauce. Combine the ingredients to create a flavorful sauce that will coat the fried chicken.
Coating: Once the chicken is fried to perfection, toss it in the prepared sauce. Ensure each piece is well coated.
Finishing Touch: Garnish the chicken chili with freshly chopped cilantro and green onions for a burst of freshness and added flavor.
Serving suggestion for Chicken Chilli :
Perfect as an appetizer or even as a main course served with rice or noodles.
Chicken Chilli
Ingredients
- Chicken marinade:
- 1 lb chicken breast/thighs cut into bite-sized pieces
- 2 tbsp ginger and garlic paste
- 1/2 tsp black pepper powder
- 1 tsp apple cider vinegar/vinegar
- Salt to taste
- 1/2 tsp kitchen king masala optional
- 1 egg
- 3 tbsp corn starch
- 2 tbsp maida all-purpose flour
- 1 tbsp oil
- For the stir-fry:
- 1/2 tsp ginger chopped
- 1 tbsp garlic chopped
- 1-2 green chillies slit
- 1/2 capsicum bell pepper, sliced
- 1/2 onion sliced
- 2 green onions chopped
- For the sauce:
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce
- 1 tbsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 4 tbsp tomato ketchup
- 1 tsp corn starch dissolved in 1/2 cup water
Instructions
- In a bowl, combine the chicken with ginger and garlic paste, black pepper powder, vinegar, salt, kitchen king masala (if using), egg, corn starch, maida, and oil. Mix well until the chicken is coated evenly. Let it marinate for at least 30 minutes.
- Heat oil in a wok or deep frying pan over medium-high heat. Once hot, add the marinated chicken pieces, shaking off any excess marinade. Fry the chicken until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the chopped ginger, chopped garlic, and slit green chillies. Stir-fry for a minute until fragrant.
- Add the sliced capsicum, sliced onion, and chopped green onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- In a small bowl, whisk together soy sauce, sriracha sauce, Worcestershire sauce, apple cider vinegar, tomato ketchup, and the dissolved corn starch.
- Pour the sauce mixture into the pan with the vegetables. Cook for a minute or until the sauce thickens and coats the vegetables.
- Return the cooked chicken to the pan and toss well to coat the chicken with the sauce.
- Cook for an additional minute to heat the chicken through.
- Remove from heat and garnish with additional chopped green onions.
- Serve the delicious Chicken Chilli as an appetizer or with steamed rice or noodles for a complete meal. Enjoy!
