Dry Chilli Chicken Recipe
Chilli Chicken is a spice-rich, Indian Chinese style stir-fry chicken. Learn how to make restaurant style dry chili chicken in a few simple steps.
Servings: 4
Calories: 299kcal
Equipment
- Stir Fry Pan
Ingredients
Ingredients For Marinade:
- 500 gram boneless chicken pieces
- ¼ Cup cornflour (cornstarch)
- ¼ Cup all-purpose flour (maida)
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 1 tablespoon ginger-garlic paste
- 1 egg
Other Ingredients:
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 Cup diced onion
- 1 Cup diced capsicum
- 1 green chili, chopped
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 2 tablespoon red chili sauce
- ¼ Cup cornflour (cornstarch)
- 1 Cup water
- Oil for deep frying + for cooking
- Salt to taste
Ingredients For Garnish:
- 1 tablespoon white sesame seeds
- 1 tablespoon spring onion greens
Instructions
Marinate Chicken:
- To marinate the chicken first clean, wash and pat dry chicken pieces.
- Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.
Fry Marinated Chicken:
- Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.
Prepare Sauce:
- Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
- Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
- Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
- Add the fried chicken pieces and mix nicely.
- Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 - 3 minutes. Turn off the heat.
- Garnish with spring onion greens and serve hot with fried rice or garlic noodles.
Video
Notes
- Always arrange fried chicken on a metal sieve or colander for the excess oil to drip away.
- If you are planning to make chili chicken gravy, add more water, and double the amount of cornstarch.
- Store the leftover in an airtight container in the refrigerator for 1 - 2 days. Reheat in a microwave or on a stovetop in a pan.
Nutrition
Calories: 299kcal | Carbohydrates: 29g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 710mg | Potassium: 630mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 37mg | Calcium: 48mg | Iron: 2mg