Unveil a fusion of flavors with this quick and delicious Indo-Chinese Chili Chicken recipe. In just 15 minutes, create a dish that combines the fiery elements of Chinese cooking with Indian culinary accents.
This recipe starts with boneless chicken chunks marinated in a flavorful mix of soy sauce, ginger, garlic, and red chili powder, then deep-fried to a satisfying golden crunch.
The spotlight, however, shines on the vibrant sauce, made with sautéed ginger, garlic, and green chilies, enhanced with soy sauce, chili sauce, and a touch of ketchup. Add cubed bell pepper and onion for a textural contrast.
With the inclusion of a cornstarch slurry, the sauce thickens to a glossy finish that generously coats each crispy chicken piece. A sprinkle of fresh green onions offers a refreshing contrast to the rich sauce.
This Chili Chicken recipe's allure is its versatility, appealing to all ages. Easily adjust the spice level to suit everyone's taste buds, including those who prefer milder flavors.
Pair this Chili Chicken with your favorite fried rice for a meal that's a flavor explosion, replicating the dynamic Indo-Chinese culinary scene in the comfort of your own kitchen. Enjoy!
Chili Chicken Recipe
420 g boneless chicken, cut into chunks
½ tsp salt
½ tsp garlic paste
½ tsp ginger paste
½ tsp red chilli / cayenne powder
1 tsp soy sauce
1 tsp white vinegar
¼ tsp pepper
1 tbsp corn flour
1 tbsp maida / ap flour
1 egg white
Cooking oil for frying
For the Sauce:
1 tbsp cooking oil
1¼ tsp chopped garlic
½ tsp chopped ginger
¼ tsp chopped green chili
1 medium-sized red onion, cut into cubes
1 green bell pepper, cut into cubes
1½ tbsp soy sauce
1 tbsp chili sauce
1¼ tbsp ketchup
Pinch of salt
Pinch of sugar
¼ cup water
1½ tsp cornstarch, mixed with ¼ cup water (cornstarch slurry)
Sliced green onions (green part only)
In a bowl, mix the chicken chunks with salt, garlic paste, ginger paste, cayenne powder, soy sauce, white vinegar, pepper, corn flour, maida / ap flour, and egg white until well-coated. Set aside.
Heat cooking oil in a pot. Once the oil is hot (around 300°F), add the chicken pieces. Cook for 4-5 minutes until crispy, frying in batches if necessary. Remove the chicken pieces from the oil, drain excess oil, and set them aside.
In a separate wok or pan, heat 1 tbsp of cooking oil over medium-high heat. Add the chopped garlic, ginger, and green chili. Sauté for 30-45 seconds until the garlic is slightly browned.
Add the cubed onion and green bell pepper. Sauté for 1-2 minutes, then add a pinch of salt.
Stir in the soy sauce, chili sauce, and ketchup, along with a pinch of sugar. Mix well.
Add ¼ cup of water and the fried chicken pieces to the wok. Stir until the chicken pieces are coated in the sauce.
Prepare the cornstarch slurry in a small cup by mixing the cornstarch with ¼ cup of water. Slowly pour the slurry into the wok, stirring continuously. Be mindful of the sauce's consistency - you may not need to use all the slurry.
Once the sauce and chicken are well combined and heated through, turn off the heat. Sprinkle with sliced green onions for garnish.
Your chili chicken is now ready to be served! Enjoy it with your favorite fried rice.
If using a wok, be mindful about the temperature as it can get very hot. If you're not quick with the stirring process, the ingredients might burn. For regular non-stick pans, this is not a concern, although you may miss out on the distinct wok flavor.