Chilli Chicken
(4 reviews)
- Serves: 2 people
- Cooking: 30 minutes
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Chili chicken is a popular Indo-Chinese fusion dish that we, Indians, crave regardless of the season. In this dish, crispy & succulent chicken bites are coated in a sweet, zesty, & tangy sauce that warms us up like anything. It is a dish that you can get from both fine dining restaurants and street food stalls.
Ingredients
Directions
- Add 3 tablespoons of oil into a large pan and heat it over medium heat.
- Once the oil starts to shimmer, stir in the chicken and fry it for 5 to 7 minutes or until it turns golden brown. Add salt as needed.
- Add 3 tablespoons of soya sauce, 2 tablespoons of chili sauce, and 2 tablespoons of tomato sauce to the mixture and combine it well. Stir in the finely chopped onion and capsicum and cook for a few more minutes or till well done.
Cooking Tips
You can use chicken breast or chicken thighs for this fare.
To make the chicken tender, you can add baking soda or Greek yogurt.
For a spicier version, you can add green chili at the end for more heat.
Marination Tips
If possible, marinate the chicken for a minimum of 30 minutes or for a maximum of 2 to 4 hours.
Make sure the chicken is at room temperature rather than cold, since it absorbs the flavor better when compared to cold ones.
For the vibrant, fiery red colour, you can use Kashmiri chili powder.
How to Serve
Chili chicken is usually served along with noodles or fried rice, or even with plain steamed basmati rice.
The Story Behind Chilli Chicken
Chili chicken combines Chinese stir-fry techniques with Indian spices and bold flavors. Unlike the saucy Chinese version, this dry variant was adapted to Indian tastes, emphasizing spice, crispness, and aroma while becoming a hit across street stalls, restaurants, and homes. In this, the chicken gets seasoned with three different kinds of sauces and is then fried to create a dish that is intensely flavored and is taken both as a side dish and an appetizer.
Pro Tips for Perfect Results
If desired, you can use egg whites instead of water while marinating the chicken. This helps to make the chicken juicier and tastier.
Using a carbon steel wok can give a restaurant flavor. The heat should be at medium-high unless mentioned.
Chilli Chicken Variations
- Schezwan Style, in which we add Schezwan sauce and extra garlic for fiery heat.
- Manchurian Style, in which we make it saucier by adding more tomato ketchup and vinegar.
- Hakka Style, which is the bolder version with more black pepper and reduced tomato-based sauces.
- South Indian Style, which includes curry leaves, mustard seeds, and dried red chilies.
- Restaurant Style in which food coloring is used for a vibrant red appearance
- Healthy Version, which is either baked or air-fried instead of deep-fried.
Storing & Reheating Tips
Chili chicken can be stored in the refrigerator for 2 to 3 days in an airtight container. To reheat, place it in a hot pan with a splash of oil to get the texture.
Common Mistakes to Avoid
Do not overcrowd the chicken while frying, as it will reduce the temperature of the oil.
Make sure the chicken is dry before marinating so that it better coats the seasoning. Similarly, if after marinating, the chicken releases water, ensure that it is patted dry with paper towels.
Avoid adding vegetables too early while cooking, as they should retain some crunch.
Frequently Asked Questions
- Why is my chili chicken tough after frying? This can happen when there is not sufficient marination time, it is overcooked, or the chicken isn't at room temperature before cooking.
Equipment Needed
Large mixing bowls for marination Deep frying pan or wok Slotted spoon Paper towels for draining
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I'm Murugan, and this is where I share my passion for easy-to-cook bachelor food. You'll discover a mix of simple recipes tailored for single servings, quick meals, and occasional indulgent treats.
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