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Chilli Chicken ?

Chilli Chicken ?

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This recipe is an Indo Chinese street food favorite that is also very popular in the restaurants across India. Chilli chicken, just like many dishes in Indian Chinese cuisine, has a perfect balance of sweet, sour, savory and spicy bold flavors.

Tender pieces of chicken are coated in a flavorful batter made with corn flour, plain flour, chili powder, black pepper and ginger garlic paste along with water and vinegar. Chicken is then fried to perfection and served tossed in a garlic, soy and chili sauce.

The sauce is a culinary masterpiece and is to die for. Flavors are built up with aromatics like green and red onions, garlic, ginger and green chillies, then another layer of flavors from chili garlic sauce and the dark sticky soy (kecap manis) is added. The sauce is thickened with a cornstarch slurry and tossed with succulent pieces of chicken when ready to serve.

The recipe calls for juicy and tender chicken thigh pieces. They are absolutely fuss free, are more flavorful and never dry out, they are impossible to mess up. Kecap manis which is a thicker and slightly sweeter soy sauce is ideal in this recipe to get a dark rich sauce but if you can’t find it just swap it for a dark soy and add a pinch of sugar to balance the flavors.

This dish is always a crowd pleaser and is bursting with dynamite flavors. Follow the steps below to make chilli chicken.

Ingredients

1 lb boneless and skinless chicken thighs cut into small bite size pieces
Oil for frying
For the batter:
2 tbsp corn flour
1 tbsp plain flour
½ tsp kashmiri chilli powder or mild paprika
½ tsp coarsely ground black pepper powder
1 tsp garlic and ginger paste
Pinch of salt
1 tbsp vinegar
3 tbsp water
For the sauce:
2 tbsp vegetable oil
4 spring onions finely chopped (set aside the green ends for garnish)
1 green chilli cut in three
8-10 garlic finely chopped
½ inch ginger finely chopped
2 green peppers diced
1/2 red onion diced
1 tbsp chilli garlic sauce
3 tbsp Kecap manis or dark soy sauce with sugar
50ml water
1 tsp corn flour mixed with 2 tsp of water
Salt to taste

Steps

Step 1
To make the batter in a bowl add the corn flour, plain flour, chili powder, black pepper, salt and ginger garlic paste. Pour in vinegar and water and mix. Add the chicken pieces and coat well.
Step 2
Heat oil enough to cover half of the chicken pieces in a pan. Fry the chicken in the hot oil in batches for 1-2 minutes. Drain on paper towels.
Step 3
To make the sauce, heat the vegetable oil in a wok on meduim. Add the white part of the spring onions and fry for a few seconds followed by the green chilli, chopped garlic and chopped ginger. Fry for 30 seconds and add the green peppers and red onions. Sauté for 1-2 minutes.
Step 4
Add the chilli garlic sauce and the dark sticky soy and stir. Add water and bring to a boil and simmer for a 1 minute on a low heat. Add the corn starch slurry, season to taste and simmer for 2 minutes to thicken. Take off the heat and cool off slightly.
Step 5
Add the fried chicken pieces to the gravy, stir to coat. Simmer the sauce on a low heat for a minute.
Step 6
Serve warm with noodles or fried rice garnished with green onions.

Preparation Time: 15min
Cook Time: 25min
Ready Time: 40min
Servings: 4
Cuisine: ?? Indian
Category: ? Chicken
Difficulty Level:
Ratings:
Created: October 26, 2019

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