Chili Chicken Recipe
Chilli Chicken is a sweet, spicy and crispy appetizer, most popular in Indo-chinese cuisine. Crispy marinated chicken is sautéed in a spicy sweet sauce along with onions and bell peppers. This Chilli Chicken can be made as a dry appetizer or as a gravy to enjoy with rice.
This chilli chicken is crispy on the outside, coated with flavorful sweet spicy sauces on the outside. It is super flavorful, moist, and crispy – everything you want in a chicken starter (appetizer).
You might be wondering what is Indo-chinese cuisine – I am picking this from wikipedia – The adaptation of Chinese seasoning and cooking techniques to Indian tastes.
You will find that the dishes have lots of garlic and are much more spicier. The favorites are chow Mein, chopsuey, chilli paneer or potatoes, sweet corn soup…and the list can go on and on!
My favorite Indo-chinese street side restaurant in Mumbai is Uncle’s Kitchen. If you are in Mumbai, do not miss going there!
Back to this Chilli Chicken, I usually fry the chicken before adding it to the sauce. If you want to make it healthier, you can air fry the chicken, but I have not tried that yet.
This recipe is a dry chilli chicken version, however if you prefer the gravy version to enjoy as a main dish with rice or noodles, see details about that below.
How to make Chilli Chicken?
This recipe uses the very basic ingredients which are generally available in the pantry.
I use boneless skinless chicken thighs in this recipe, as the chicken thighs remain juicy and moist after they are fried.
To marinate the chicken, I have used ginger, garlic, egg, Chinese sauces and all purpose flour and cornflour to get the crispy texture. For frying, you can use oil of your choice. I used canola oil.
For the stir fry, I have used a lot of chopped ginger, garlic and green chili. You can reduce the amount of green chilli if you don’t want your chilli chicken too hot.
Apart from these, I add onions and bell peppers to get some veggies in with the chicken and then the basic chinese sauces like soy sauce, vinegar and red chili sauce are added.
Let’s talk about the chili sauce. I like to use Sambal Oelek chili paste. Another option is to use Ching’s Secret schezwan chutney (I like the chutney better than the sauce from this brand). You can also make schezwan sauce at home if you prefer.
#chilichickenrecipe
#chilichicken
#chilichickenrecipesinbengali
#chilli_chicken_dry
#cookingcornerfoodislife
#technicalfirdaus
1 Comment
Good will try❤