Chili chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. The South Asian contributions of this dish are in the spices used, while the Hakka contributions include the sweet and savory flavors along with the Chinese cooking techniques used in its preparation.
I have shown a much lighter or less spicier version here, so that children could relish this recipe. Instead of using green chilies, I have used a paste of tomatoes and dry red chilies, along with juicy red and green bell peppers.
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